This Creamy Mushroom Risotto is a mouthwatering dish made with arborio rice, sautéed mushrooms, and a rich and creamy sauce. It's the perfect comfort food for any occasion.
Ingredients
- arborio rice: 1 cup
- vegetable broth: 4 cups
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ounces mushrooms: 8 piece (sliced)
- white wine: 0.25 cup (optional)
- Parmesan cheese: 0.5 cup (grated)
- butter: 2 Tbsp
- salt and pepper: 0 Tbsp (to taste)
- parsley: 0 Tbsp (for garnish, fresh)
Metric Conversion
Stages of cooking
-
In a medium-sized pot, heat the vegetable broth and keep it simmering on low heat.
-
In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
-
Add the mushrooms to the pan and cook until they release their moisture and turn golden brown.
-
Stir in the arborio rice and cook for a minute, allowing the grains to toast slightly.
-
If using, pour in the white wine and cook until it evaporates.
-
Begin adding the vegetable broth to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
-
Continue adding the broth and stirring for about 20 minutes or until the rice is cooked al dente and creamy in texture.
-
Remove the pan from heat and stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
-
Let the risotto rest for a couple of minutes before serving. Garnish with fresh parsley.
-
Serve the Creamy Mushroom Risotto as a main course or as a side dish. Enjoy!
-
I hope you enjoy this delicious Creamy Mushroom Risotto recipe!
