Description
A creamy and comforting vegetarian mushroom risotto that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1 cup white wine (optional)
- 2 cups mushrooms, sliced (such as cremini or button)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast for a vegan option)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- Stir in the Arborio rice and cook for 2-3 minutes until slightly toasted.
- Add the wine (if using) and cook until absorbed.
- Begin adding the warmed vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle.
- After about 15 minutes, add the sliced mushrooms and continue to stir and add broth until the rice is creamy and al dente.
- Once the rice is cooked, stir in the Parmesan cheese and season with salt and pepper.
- Garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: Italian
Keywords: vegetarian mushroom risotto, creamy risotto, mushroom recipes, vegetarian recipes