Easy Mushroom Risotto Recipe

Ingredients

• 1.5 cupsArborio Rice
• 8 oz, slicedMushrooms (Cremini or mixed)
• 5-6 cups, warmVegetable Broth
• 1/2 cupDry White Wine (e.g., Pinot Grigio)
• 1/2, finely dicedOnion
• 2, mincedGarlic Cloves
• 1/2 cup, gratedParmesan Cheese
• 2 tbspButter
• 1 tbspOlive Oil
• 2 tbsp, chopped (for garnish)Fresh Parsley

Nutrition

Per serving, estimated

Calories

400 kcal

Protein

12 g

Carbs

60 g

Fat

15 g

Steps

1. 1

   In a large saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add sliced mushrooms and cook until browned and softened, about 5-7 minutes. Remove mushrooms and set aside.

2. 2

   Add the remaining 1 tbsp butter to the same pan. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more.

3. 3

   Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.

4. 4

   Pour in the white wine and stir until it has completely evaporated, scraping up any browned bits from the bottom of the pan.

5. 5

   Begin adding the warm vegetable broth, one ladleful at a time (about 1/2 cup), stirring constantly until almost all the liquid is absorbed before adding the next ladle. Continue this process for 20-25 minutes until the rice is creamy and al dente (a slight bite in the center).

6. 6

   Stir in the cooked mushrooms and Parmesan cheese. Season with salt and pepper to taste.

7. 7

   Serve immediately, garnished with fresh parsley and extra Parmesan if desired.