Dinner

Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups arborio rice; 4 cups vegetable broth, warmed; 2 cups mixed mushrooms, sliced; 1 onion, finely diced; 3 cloves garlic, minced; 1/2 cup white wine; 1/2 cup parmesan cheese, grated; 2 tbsp butter; 2 tbsp olive oil; Fresh parsley for garnish; Salt and pepper to taste

Rich and creamy Italian risotto with mixed mushrooms, parmesan, and fresh herbs.

Time

45 mins

Difficulty

Medium

Servings

Ingredients

•1.5 cups arborio rice
•4 cups vegetable broth, warmed
•2 cups mixed mushrooms, sliced
•1 onion, finely diced
•3 cloves garlic, minced
•1/2 cup white wine
•1/2 cup parmesan cheese, grated
•2 tbsp butter
•2 tbsp olive oil
•Fresh parsley for garnish
•Salt and pepper to taste

Instructions

1Heat olive oil in a large pan. Sauté mushrooms until golden, then set aside.
2In the same pan, add butter and sauté onion until translucent. Add garlic and cook 1 minute.
3Add rice and stir for 2 minutes until lightly toasted.
4Pour in wine and stir until absorbed.
5Add warm broth one ladle at a time, stirring constantly. Wait until liquid is absorbed before adding more.
6Continue for 20-25 minutes until rice is creamy and al dente.
7Stir in mushrooms, parmesan, and season with salt and pepper.
8Garnish with fresh parsley and serve immediately.