Description
A creamy and savory Italian dish made with arborio rice, mushrooms, and Parmesan cheese.
Ingredients
Scale
- 1 1/2 cups arborio rice
- 4 cups vegetable broth
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup Parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large pan, heat olive oil and butter over medium heat. Add onions and garlic, sauté until soft.
- Add mushrooms and cook until they release their moisture.
- Stir in the arborio rice and cook for 2 minutes.
- Pour in the white wine and stir until absorbed.
- Begin adding the warm broth, one ladle at a time, stirring until absorbed before adding more.
- Continue until the rice is creamy and tender (about 18-20 minutes).
- Stir in Parmesan cheese, salt, and pepper.
- Serve immediately.
Notes
- Use fresh mushrooms for the best flavor.
- Stir constantly for a creamy texture.
- Add more broth if the risotto is too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: mushroom risotto, creamy risotto, Italian rice dish