A rich and creamy mushroom risotto made with Arborio rice, sautéed mushrooms, Parmesan cheese, and a splash of white wine.A rich and creamy mushroom risotto made with Arborio rice, sautéed mushrooms, Parmesan cheese, and a splash of white wine.A rich and creamy mushroom risotto made with Arborio rice, sautéed mushrooms, Parmesan cheese, and a splash of white wine.
Creamy Mushroom Risotto
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Creamy Mushroom Risotto
Preparation Time: 34 Minutes
Yield: 6 Sevings
Decadent, creamy risotto with sautéed mushrooms and Parmesan.Decadent, creamy risotto with sautéed mushrooms and Parmesan.
Ingredeains
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- ½ cup Parmesan cheese, grated
- ½ cup white wine
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic; cook until soft.
- Add mushrooms and cook for 5 minutes until golden.
- Stir in rice, cook for 2 minutes. Pour in wine and cook until evaporated.
- Gradually add broth, stirring constantly until rice is cooked and creamy.
- Stir in Parmesan cheese, salt, and pepper. Serve warm.
- Heat olive oil in a large pan over medium heat. Add onion and garlic; cook until soft.
- Add mushrooms and cook for 5 minutes until golden.
- Stir in rice, cook for 2 minutes. Pour in wine and cook until evaporated.
- Gradually add broth, stirring constantly until rice is cooked and creamy.
- Stir in Parmesan cheese, salt, and pepper. Serve warm.
Nutritions
Protein
8 gm
20%
Carbs
50 gm
16%
Fat
20
19%