A creamy and savory dish featuring Arborio rice and mushrooms, perfect for a comforting meal.
Mushroom Risotto
A creamy and savory dish featuring Arborio rice and mushrooms, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1 cup white wine dry
- 4 cups chicken broth keep warm in a separate pan
- 1 cup Parmesan cheese grated
- 1 pound mushrooms sliced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons butter
- to taste salt
- to taste black pepper freshly ground
- 2 tablespoons parsley chopped, for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add the garlic and mushrooms, and cook until the mushrooms are tender.
- Add the Arborio rice and stir to coat with oil. Cook for about 2 minutes.
- Pour in the white wine and stir until the liquid is completely absorbed.
- Add 1 cup of warm chicken broth to the rice and stir until absorbed. Continue adding the broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is al dente and creamy (about 18-20 minutes).
- Remove from heat and stir in the butter and Parmesan cheese until melted and well combined.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with chopped parsley.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 4mgCalcium: 15mgIron: 8mg
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