Servings: 4
Calories: 400kcal
Ingredients
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cup vegetable or chicken broth
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Sauté the Aromatics:Heat olive oil in a large saucepan over medium heat.Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Toast the Rice:Add Arborio rice to the saucepan. Stir and cook for 2-3 minutes until the rice is lightly toasted.
- Deglaze with Wine:Pour in the white wine. Stir until it’s mostly absorbed by the rice.
- Add Broth Gradually:Begin adding the vegetable or chicken broth, one ladleful at a time.Stir continuously and allow the liquid to be absorbed before adding more.
- Cook the Mushrooms:In a separate skillet, sauté the sliced mushrooms in a little olive oil until they release their moisture and turn golden brown.
- Combine Mushrooms and Rice:Add the cooked mushrooms to the risotto, stirring gently.
- Finish with Cheese and Butter:When the rice is creamy and tender (about 20-25 minutes), remove from heat.Stir in the grated Parmesan cheese and unsalted butter.Season with salt and pepper.
- Serve:Garnish with chopped fresh parsley.Serve the creamy mushroom risotto hot.
Nutrition
Calories: 400kcal | Carbohydrates: 60g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Fiber: 2g | Calcium: 200mg | Iron: 2mg
