Creamy Mushroom Risotto

Ingredients

• •1 cup Arborio rice
• •4 cups vegetable broth
• •2 cups fresh mushrooms, sliced (such as cremini or button)
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •1/2 cup white wine (optional)
• •1/2 cup grated Parmesan cheese
• •2 tbsp olive oil
• •2 tbsp unsalted butter
• •Salt to taste
• •Black pepper to taste
• •Fresh parsley, chopped (for garnish)

Instructions

1. 1

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

3. 3

   Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Add the sliced mushrooms to the skillet and cook until they are soft and browned, about 5-7 minutes.

5. 5

   Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.

6. 6

   If using, pour in the white wine and stir until it is mostly absorbed by the rice.

7. 7

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

8. 8

   Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste. Serve warm, garnished with fresh parsley.