Description
A comforting and satisfying risotto made with rich mushrooms and creamy Arborio rice, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft, about 3-4 minutes.
- Add the sliced mushrooms to the pan and cook until they’re tender, stirring occasionally, about 5 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.
- Begin adding the warm vegetable broth, one ladle at a time. Stir constantly until all the broth has been absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste, then remove from heat.
- Garnish with fresh parsley and serve warm.
Notes
For a lighter version, substitute half and half for heavy cream. Fresh mushrooms enhance flavor. Experiment with seasonal veggies for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg