Mushroom Risotto Recipe
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
284 kcal
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Cuisine
Italian
Mushroom Risotto Recipe
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 tablespoons olive oil
- 10 ounces mushrooms sliced
- 1 clove garlic
- 1 onion finely chopped, medium-sized, white
- 1 cup arborio rice
- 1/2 cup white wine
- 4 cup broth
- parsley finely chopped, fresh, handful
- 2 tablespoons butter unsalted
- 1/2 cup Parmesan Cheese grated
Instructions
- Optional: Prepare vegetable broth or use store-bought broth.
- Heat 1 tablespoon of olive oil in a pan and cook the mushrooms with the whole garlic garlic. When the mushrooms are cooked, remove the garlic and set aside the mushrooms.
- Add another tablespoon of olive oil in the same pan and sauté the chopped onion until transparent. Add the rice and toast it for 2-3 minutes.
- Pour in the white wine and let it evaporate.
- Gradually add the vegetable broth, stirring constantly.
- Once the rice is almost al dente and creamy but still has some bite, stir in the browned mushrooms.
- Turn off the heat and stir in the Parmesan cheese, butter, and parsley until well combined.
- Serve hot, and enjoy the creamy mushroom risotto!
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