Mushroom Risotto

Based on 4 servings — values are AI-estimated and may vary

Ingredients

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

Instructions

1. 1

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

2. 2

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

3. 3

   Add chopped onion and minced garlic to the skillet; sauté until the onion is translucent.

4. 4

   Stir in the sliced mushrooms and cook until they are tender and have released their moisture, about 5-7 minutes.

5. 5

   Add the Arborio rice to the skillet, stirring for 1-2 minutes until it's well-coated and slightly toasted.

6. 6

   Pour in the white wine, stirring constantly until the wine has mostly evaporated.

7. 7

   Start adding the warm vegetable broth, one ladleful at a time, stirring frequently until most of the liquid is absorbed before adding more.

8. 8

   Continue this process for about 18-20 minutes until the rice is creamy and al dente.

9. 9

   Remove from heat, stir in the remaining tablespoon of butter and grated Parmesan cheese; season with salt and pepper to taste.

10. 10

    Garnish with fresh parsley, if desired, and serve warm.