Mushroom Risotto Recipe
A creamy and delicious mushroom risotto that's perfect for any occasion.
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Main Ingredients
- 1 cup Arborio rice
- 2 tablespoon Olive oil
- 1 cup Chopped onion
- 2 cloves Garlic, minced
- 8 oz Mushrooms, sliced
- 4 cups Chicken or vegetable broth kept warm
- ½ cup Grated Parmesan cheese
- 2 tablespoon Butter
- Salt and pepper to taste
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms are soft, about 5 minutes.
Add the Arborio rice to the skillet and stir to coat the rice with the oil. Cook for 2 minutes.
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 20 minutes.
Remove the skillet from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste. Serve immediately.
Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg
Comfort Food, Mushroom, Risotto