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Creamy Mushroom Risotto

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A comforting and creamy mushroom risotto that’s perfect for cozy evenings or elegant dinner parties.

Ingredients

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  • 1 cup arborio rice
  • 4 cups vegetable or chicken broth
  • 2 cups mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a saucepan, heat the broth and keep it warm over low heat.
  2. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and garlic, and sauté until translucent.
  3. Add the sliced mushrooms and cook until they’re soft.
  4. Stir in the arborio rice and toast it for about 2 minutes.
  5. Begin adding the warm broth, one ladle at a time, stirring frequently.
  6. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  7. Stir in the parmesan cheese, and season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water.

Nutrition

Find it online: https://www.nailzspa.com/creamy-mushroom-risotto-recipe/

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