Description
A rich and creamy mushroom risotto made with Arborio rice, fresh mushrooms, and Parmesan cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 2 cups fresh mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat the broth in a saucepan and keep it warm.
- In a large pan, heat olive oil and butter over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until tender.
- Stir in Arborio rice and cook for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed.
- Continue until rice is creamy and tender.
- Stir in Parmesan cheese, salt, and pepper.
- Serve immediately.
Notes
- Use fresh mushrooms for best flavor.
- Stir constantly to prevent sticking.
- Adjust broth quantity if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: creamy mushroom risotto, Italian rice dish, easy risotto recipe