Ingredients
Scale
- 1 cup Arborio rice (200 g)
- 4 cups vegetable broth (960 ml)
- 1 cup mushrooms, sliced (150 g)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine (120 ml)
- 1/2 cup grated Parmesan cheese (50 g)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until translucent.
- Add sliced mushrooms and sauté until softened.
- Stir in Arborio rice, cooking for 1-2 minutes until lightly toasted.
- Pour in the white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until the rice is al dente, about 18-20 minutes.
- Remove from heat and stir in Parmesan cheese, seasoning with salt and black pepper.
- Garnish with fresh parsley and serve hot.
Notes
- For a richer flavor, use vegetable broth made from scratch.
- Feel free to add other vegetables or proteins, such as peas or chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: creamy mushroom risotto, risotto recipe, quick dinner