Description
Indulge in the creamy goodness of mushroom risotto, featuring Arborio rice and sautéed mushrooms, perfect for cozy dinners or impressing guests.
Ingredients
Scale
- Key Ingredients:
- 1 cup Arborio rice
- 2 cups fresh mixed mushrooms (cremini and shiitake), chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- Instructions:
- 1. Prepare Your Ingredients: Gather all ingredients. Finely chop the onion and garlic.
- 2. Sauté the Vegetables: In a large pan over medium heat, add olive oil and butter. Once melted, add the chopped onion and sauté until translucent. Stir in garlic for about one minute until fragrant.
- 3. Toast the Rice: Add Arborio rice to the pan, stirring well to coat each grain with oil and butter. Toast for approximately two minutes until slightly translucent.
- 4. Gradually Add Broth: Pour in one cup of warm vegetable broth, stirring continuously until absorbed. Repeat this process, adding more broth gradually until the rice is creamy and al dente (about 18-20 minutes).
- 5. Incorporate Mushrooms: Stir in the chopped mushrooms during the last five minutes of cooking so they absorb moisture and enhance flavor.
- 6. Finish with Cheese: Remove from heat and mix in grated Parmesan cheese along with an additional tablespoon of butter for extra creaminess. Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg