Description
A warm and comforting creamy mushroom risotto that embodies homey coziness and delightful flavors.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 1 cup mushrooms (sliced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- ½ cup Parmesan cheese (grated)
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh parsley (chopped, for garnish)
- Salt and pepper (to taste)
Instructions
- Heat the vegetable broth in a small pot over low heat, keeping it warm but not boiling.
- Add olive oil and one tablespoon of butter to a large skillet over medium heat until melted.
- Sauté the chopped onion for about 5 minutes until soft, then stir in the garlic and cook for another minute.
- Add sliced mushrooms to the skillet and cook until tender and golden, about 5-6 minutes.
- Add Arborio rice, stirring to coat it with the oil and butter. Cook for about 2 minutes to toast the rice slightly.
- Pour in the white wine and stir until absorbed by the rice.
- Gradually add the warm vegetable broth, one ladle at a time, stirring until the rice absorbs the broth, about 18-20 minutes until creamy.
- Once cooked al dente, remove from heat and stir in the remaining butter and grated Parmesan until creamy.
- Season with salt and pepper, and garnish with fresh parsley.
Notes
Serve hot with sides like a grilled vegetable salad or crusty baguette. For variations, consider adding truffle oil or a mix of mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
Keywords: risotto, creamy mushroom risotto, Italian comfort food