Description
Mushroom Risotto is a creamy, comforting Italian dish that combines rich flavors and a velvety texture, perfect for cozy dinners or special gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (sliced)
- 4 cups low-sodium vegetable broth (warm)
- ½ cup grated Parmesan cheese
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- ¼ cup fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
- Stir in minced garlic and sliced mushrooms; cook until mushrooms soften, about 5 minutes.
- Add Arborio rice and toast for 2 minutes, stirring continuously.
- Gradually add warm vegetable broth one ladle at a time, stirring until absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- Stir in grated Parmesan cheese along with salt and pepper to taste. Cook for an additional 1-2 minutes until well combined.
- Remove from heat and stir in freshly chopped parsley. Serve immediately, garnished with extra Parmesan if desired.
Notes
- For added flavor, consider incorporating seasonal vegetables like peas or asparagus.
- Leftover risotto can be stored in an airtight container for up to three days; reheat on low heat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg