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Creamy mushroom risotto that melts in your mouth!

Creamy mushroom risotto
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A rich and creamy mushroom risotto that is incredibly flavorful and melts in your mouth.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
  2. In a large skillet, heat olive oil and butter over medium heat. Add the onions and garlic, sauté until translucent.
  3. Add the sliced mushrooms and cook until they are soft.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  5. Pour in the white wine and stir until it is mostly absorbed.
  6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
  7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  8. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
  9. Let it sit for a few minutes before serving to thicken.

Notes

  • For a vegan version, omit the Parmesan cheese or use a vegan alternative.
  • Feel free to add other vegetables like peas or spinach for added nutrition.
  • Make sure to stir frequently to prevent the rice from sticking to the pan.

Nutrition

Find it online: https://bibodorecipes.com/creamy-mushroom-risotto-recipe-melts-in-your-mouth/