Description
A comforting and creamy mushroom risotto that comes together in about 30 minutes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup sliced mushrooms (cremini or button)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the broth over low heat in a saucepan and keep it warm.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute until fragrant.
- Toss in the sliced mushrooms and cook for 5-7 minutes until browned and moisture is released.
- Add the Arborio rice and toast for about 2 minutes, stirring frequently.
- Pour in the white wine and let it simmer until mostly absorbed, about 3-4 minutes.
- Gradually add the warm broth, one ladleful at a time, stirring frequently until the rice is al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
Feel free to use leftover veggies or different cheeses to customize this dish. Leftovers can be stored in an airtight container in the fridge for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg