Ingredients
Scale
- 1 cup Arborio rice (200 g)
- 4 cups vegetable broth (960 ml)
- 1 cup mushrooms, sliced (150 g)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (120 ml)
- 1/2 cup grated Parmesan cheese (50 g)
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a pot, heat vegetable broth over medium heat and keep it warm.
- In a large skillet, heat olive oil and butter over medium heat; add onions and garlic, sauté until translucent.
- Add the sliced mushrooms and cook until softened.
- Stir in Arborio rice and cook for 2-3 minutes until rice is slightly translucent.
- Pour in white wine and cook, stirring, until absorbed.
- Add the warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until rice is creamy and al dente, about 18-20 minutes.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For extra creaminess, add more butter or cheese if desired.
- Substitute mushrooms with other vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
Keywords: mushroom risotto, creamy risotto, comfort food