Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup fresh mushrooms, sliced (e.g., cremini or shiitake)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by heating the broth in a separate saucepan over medium heat.
- In a large pot, heat the olive oil over medium heat, then sauté the onion until translucent (3-4 minutes). Add minced garlic for 30 seconds.
- Add Arborio rice to the pot and toast for about 2 minutes.
- If using white wine, pour it into the pot now and stir until mostly evaporated.
- Gradually add warm broth, one cup at a time, stirring frequently until absorbed (about 18-20 minutes).
- Sauté sliced mushrooms in a separate pan until tender and golden brown, then fold them into the risotto in the last few minutes.
- Remove from heat and stir in grated Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve in bowls, garnished with fresh parsley.
Notes
For added flavor, consider experimenting with different types of mushrooms or incorporating proteins like chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg