Description
A rich and creamy mushroom risotto that is comforting and packed with flavor. Perfect for a cozy dinner or special occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup white wine
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button mushrooms recommended)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a saucepan, heat the broth over medium heat and keep it warm.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more broth. This process should take about 20-25 minutes.
- Once the rice is creamy and al dente, remove from heat. Stir in butter and grated Parmesan cheese until melted and well combined.
- Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.
Notes
- For extra creaminess, you can add a splash of heavy cream at the end.
- Feel free to mix in other vegetables like peas or spinach for added nutrition.
- Leftover risotto can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 2
- Protein: 10
Keywords: creamy mushroom risotto, risotto recipe, Italian risotto, vegetarian risotto, comfort food recipe