Mushroom Risotto
Ingredients
For the Mushrooms:
1 lb (500g) cremini or button mushrooms, sliced
2 tablespoons olive oil
2 garlic cloves, minced
Salt and pepper to taste
For the Risotto:
1 tablespoon butter
1 garlic clove, minced
1 small yellow onion, diced
1 1/4 cups (250g) Arborio rice
1/2 cup (120ml) dry white wine
4 cups (1L) low-sodium vegetable broth, kept warm
1/2 cup (60g) grated Parmesan cheese
2 tablespoons unsalted butter
Fresh parsley, chopped (optional, for garnish)
Serving Size and Nutrition Facts
Serving Size: 1 cup
Calories: 250
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Fiber: 2g
Sugar: 3g
Sodium: 480mg
Instructions
Prepare the Mushrooms:
In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their liquid and start to brown, about 8 minutes. Add the minced garlic, salt, and pepper. Cook for another 2 minutes. Set aside.
Cook the Risotto:
In a large pot, melt the butter over medium heat. Add the minced garlic and diced onion. Sauté until the onion is translucent, about 5 minutes.
Add the Arborio rice and stir to coat with the butter and onions. Cook for about 1 minute until the edges of the rice are translucent.
Pour in the white wine and stir until it is mostly absorbed.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Combine and Finish:
Stir in the cooked mushrooms, Parmesan cheese, and unsalted butter. Adjust seasoning with salt and pepper.
Remove from heat and let it sit for a couple of minutes to thicken.
Serve:
Garnish with fresh chopped parsley if desired. Serve hot.
This mushroom risotto is a creamy, comforting dish packed with the umami flavors of mushrooms and Parmesan. It's perfect for a cozy dinner or an elegant meal for entertaining​.