Description
A rich and creamy mushroom risotto with a perfect balance of flavors.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms (sliced)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil and butter in a pan. Sauté onions and garlic until soft.
- Add mushrooms and cook until tender.
- Stir in Arborio rice and toast for 1-2 minutes.
- Pour in white wine and cook until absorbed.
- Gradually add vegetable broth, one ladle at a time, stirring constantly.
- Continue cooking until rice is creamy and al dente (about 18-20 minutes).
- Stir in Parmesan cheese. Season with salt and pepper.
- Serve hot.
Notes
- Use fresh mushrooms for best flavor.
- Stir the risotto frequently to prevent sticking.
- Adjust broth as needed for desired consistency.
- 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: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg