Mushroom Risotto
A comforting and creamy Mushroom Risotto that elevates simple ingredients into a satisfying meal.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Prepare the broth by heating vegetable broth over low heat.
- Sauté the onion in olive oil until translucent.
- Add the garlic and cook for an additional minute.
- Cook the mushrooms until browned.
- Add the Arborio rice and stir for 1-2 minutes.
- Deglaze with wine and let it evaporate.
- Incorporate broth gradually, stirring frequently for about 20 minutes.
- Finish with Parmesan cheese, seasoning to taste.
- Serve garnished with fresh parsley if desired.
Notes
Keep the broth warm to ensure even cooking of the rice. Stir frequently for creaminess.