Description
A creamy and comforting Italian risotto featuring Arborio rice and sautéed mushrooms.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 12 oz cremini or button mushrooms, sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter (plus 2 for finishing)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, warmed
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- Salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Cook the mushrooms until golden brown, about 6-8 minutes. Remove from skillet.
- Add the chopped onions in the same skillet and cook until translucent, around 3 minutes. Then, add minced garlic and cook for 1 more minute.
- Stir in the Arborio rice and cook until the edges are translucent, about 2 minutes.
- Pour in the white wine and stir until absorbed by the rice.
- Add the warmed vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This should take about 18 to 20 minutes.
- Stir in the sautéed mushrooms, remaining butter, and grated Parmesan cheese. Season with salt and pepper, then cook for another 2 minutes.
- Garnish with additional Parmesan and chopped parsley if desired. Serve immediately.
Notes
Use warm broth for even cooking. Stir continuously while adding broth for creaminess. Experiment with different mushrooms or add vegetables like peas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg