Description
A creamy and comforting Italian classic that blends earthy flavors with a velvety texture, perfect for intimate dinners or special occasions.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini or shiitake), cleaned and sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- 1. Sauté Aromatics
- In a large saucepan over medium heat, add olive oil and butter. Once melted, add chopped onions and sauté until translucent, about 3 minutes. Add minced garlic and cook for an additional minute until fragrant.
- 2. Cook Mushrooms
- Add the sliced mushrooms to the pan. Sauté for about 5 minutes until golden brown and their moisture has evaporated.
- 3. Toast Rice
- Stir in Arborio rice, ensuring each grain is coated with the mixture. Toast for about 2 minutes until slightly translucent around the edges.
- 4. Gradually Add Broth
- Begin adding warm vegetable broth one ladle at a time while stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle, approximately 20 minutes total.
- 5. Finish with Cheese
- Once the rice is al dente and creamy (you may not need all the broth), stir in freshly grated Parmesan cheese along with salt and pepper to taste.
- 6. Serve Up!
- Transfer the risotto to bowls or plates, optionally drizzling with more olive oil or sprinkling extra cheese on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg