Mushroom Risotto

🛒 Ingredients

• Arborio Rice 50 g · 175 kcal
• Cremini Mushrooms 80 g · 18 kcal
• Onion 25 g · 10 kcal
• Garlic 2 g · 3 kcal
• Dry White Wine 20 g · 16 kcal
• Vegetable Broth 130 g · 5 kcal
• Parmesan Cheese 10 g · 39 kcal
• Unsalted Butter 7 g · 50 kcal
• Olive Oil 4 g · 36 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.
2. Add minced garlic and sliced mushrooms to the pot; cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
3. Stir in the Arborio rice and cook for 1-2 minutes until the edges of the grains become translucent, ensuring each grain is coated in the oil.
4. Pour in the dry white wine and stir continuously until it is fully absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding the next.
6. Continue this process for 20-25 minutes, or until the rice is creamy but still al dente (a slight bite in the center). You may not use all the broth.
7. Remove the risotto from the heat. Stir in the unsalted butter and grated Parmesan cheese until melted and fully incorporated, creating a rich and creamy consistency.
8. Season the risotto with salt and freshly ground black pepper to taste.
9. Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.