Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup sliced mushrooms (cremini, shiitake, button)
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a saucepan, warm the broth over low heat.
- In another pot, sauté the diced onion and minced garlic until translucent.
- Add the sliced mushrooms and cook until they release their juices.
- Stir in the Arborio rice, allowing it to toast for a minute.
- Gradually add the warm broth, one ladle at a time, stirring gently until absorbed.
- Continue this process for about 30 minutes until the rice is creamy and al dente.
- Finish with butter and grated Parmesan, stirring until melted and well combined.
- Season with salt and pepper, and garnish with fresh parsley before serving.
Notes
For added richness, consider drizzling olive oil on top before serving. Store leftover risotto in an airtight container and reheat gently with additional broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg