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Mushroom Risotto

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A creamy and flavorful Mushroom Risotto that warms the soul and delights the senses.

Ingredients

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  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1 cup mushrooms (sliced)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup Parmesan cheese (grated)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions

  1. Warm the broth in a saucepan and keep it warm.
  2. Sauté the onion and garlic in olive oil until translucent.
  3. Cook the sliced mushrooms until tender.
  4. Stir in the Arborio rice and toast for 1-2 minutes.
  5. Pour in the white wine, stirring until absorbed.
  6. Add warm broth gradually, one ladle at a time, stirring frequently.
  7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  8. Stir in the grated Parmesan cheese off the heat until melted.
  9. Season with salt and pepper to taste.
  10. Garnish with fresh parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of broth or water to restore creaminess.

Nutrition

Find it online: https://tashirecipez.com/mushroom-risotto-recipe/

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