Description
A creamy mushroom risotto perfect for winter comfort.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/4 cup white wine (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil and butter in a large pan over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms, cook until tender.
- Stir in Arborio rice, toast for 1-2 minutes.
- Pour in white wine, let it absorb.
- Add warm vegetable broth one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and tender (about 20 minutes).
- Remove from heat, stir in Parmesan cheese.
- Season with salt and pepper.
- Serve warm.
Notes
- Use warm broth for even cooking.
- Stir frequently to prevent sticking.
- Add more broth if needed for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: creamy mushroom risotto, winter comfort meal, vegetarian risotto