Mushroom Risotto

• 2 cups arborio rice
• 6 cups vegetable broth
• 1 cup diced cremini mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Black pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. 2 Add garlic and mushrooms, cooking until mushrooms are tender.
3. 3 Stir in arborio rice, coating each grain with oil. Add white wine and cook until absorbed.
4. 4 Begin adding vegetable broth one ladleful at a time, stirring frequently until each addition is absorbed before adding more.
5. 5 Continue cooking until rice is creamy and al dente, about 20 minutes.
6. 6 Remove from heat and stir in Parmesan, butter, salt, and pepper.
7. 7 Garnish with chopped parsley before serving.

Nutrition

Tips

• Keep the vegetable broth warm to ensure even cooking.
• For extra creaminess, stir in a splash of heavy cream at the end.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to maintain creaminess.

Serving Suggestions

• Pair with a simple arugula salad.
• Serve alongside crusty bread for a complete meal.

FAQ