Mushroom Risotto

A creamy and savory mushroom risotto perfect for any occasion.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Italian

Servings servings

Calories 400 kcal

Equipment

Large pan
Wooden Spoon
Ladle

Ingredients:

Main Ingredients

2 tbsp Olive Oil
1 cup Arborio Rice
1 cup Chopped Mushrooms
4 cups Vegetable Broth
1 cup Grated Parmesan Cheese
1 small Onion, finely chopped
2 cloves Garlic, minced
to taste Salt and Pepper

Instructions:

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and garlic, and sauté until translucent.
3. Add the mushrooms and cook until they release their moisture and become tender.
4. Stir in the Arborio rice and cook for a minute until it is well-coated with the oil.
5. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Serve hot and enjoy!

Notes:

This mushroom risotto is best enjoyed fresh but can be stored in the fridge for up to 2 days.

Nutrition value:

Calories: 400kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Keywords:

Keyword Mushroom, Risotto

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