Easy Creamy Mushroom Risotto
A warm, creamy risotto featuring savory mushrooms, perfect for any comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 2 cups mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Sauté the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the pot. Sauté until they are tender and starting to brown, approximately 6-7 minutes. Season with a little salt and pepper.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted and coated in oil.
- Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
- Add 1 cup of vegetable broth, stirring frequently until the liquid is absorbed. Continue adding the broth, one cup at a time, until the rice is creamy and al dente, roughly 18-20 minutes.
- Once the rice is cooked, remove it from the heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
Notes
For best results, use fresh ingredients and keep the broth warm while cooking.