Description
Indulge in this rich and creamy mushroom risotto, featuring earthy mushrooms and a velvety texture that’s perfect for cozy evenings.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini or shiitake)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Prepare the broth: In a saucepan, heat your vegetable or chicken broth, keeping it warm but not boiling.
- Sauté the aromatics: In a heavy-bottomed pot, heat olive oil and butter, add onions and garlic, cooking until soft.
- Add the mushrooms: Toss in sliced mushrooms, cooking until tender, seasoning with salt and pepper.
- Toast the rice: Stir in Arborio rice, allowing it to toast for about 2 minutes.
- Incorporate the broth: Gradually add warm broth, one ladle at a time, stirring continuously until rice is al dente and creamy.
- Finish with cheese: Remove from heat, stir in remaining butter and Parmesan cheese, and garnish with fresh herbs if desired.
- Serve immediately: Plate hot risotto with additional cheese and fresh herbs on top.
Notes
Avoid adding too much broth at once and stir consistently for a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: risotto, mushroom risotto, creamy risotto, comfort food, vegetarian recipes