Description
A cozy, creamy mushroom risotto made with Arborio rice, sautéed mushrooms, and rich Parmesan cheese, perfect for a comforting vegetarian meal.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth, warm
- 1 cup mushrooms, sliced (cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large pan, heat olive oil and butter over medium heat. Add chopped onion and cook until translucent.
- Add garlic and sliced mushrooms, sautéing until mushrooms are soft and lightly browned.
- Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.
- Pour in the white wine and stir until it has mostly evaporated.
- Add one ladle of warm broth to the rice, stirring constantly until absorbed.
- Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and tender (about 18–20 minutes).
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
- Stirring frequently helps release starch for a creamy texture.
- Use warm broth to maintain even cooking.
- You can substitute Parmesan with vegetarian hard cheese if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
