As rich in flavour as it is in texture, this Creamy Mushroom Risotto is the ideal comfort food. Prepare to savour its opulent flavours. The savoury Parmesan, earthy mushrooms, and garlic all meld flawlessly with each scoop of creamy Arborio rice. Vegetable broth is slowly simmered to infuse each grain with rich, complex flavours, resulting in a creamy masterpiece that is gratifying and luscious. Serve this dish as an accompaniment to any dinner or as a main course. It is sure to impress! Try this recipe and turn your next lunch into a cosy treat!
Table of Contents
Recipe Details
Difficulty: easy4
servings25
minutesIngredients
1 cup of Arborio rice
4 cups of vegetable broth
1 cup of sliced mushrooms
1/2 cup of grated Parmesan cheese
1/2 cup of diced onion
2 cloves of garlic (minced)
2 tablespoons of olive oil
1 tablespoon of butter
Salt to taste
Pepper to taste
Fresh parsley for garnish (optional)
Notes
- Don’t forget to avoid rinsing!
Kitchen Tools Needed:
- Saucepan
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Chopping Board
- Knife
Instructions For Making Creamy Mushroom Risotto:
- In a saucepan, heat the olive oil and butter over medium heat.
- Add the diced onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, about 5 minutes.
- Add the Arborio rice, stirring to coat the grains with the oil and butter, about 2 minutes.
- Pour in 1 cup of vegetable broth, stirring gently until the liquid is mostly absorbed.
- Continue adding the broth, one cup at a time, stirring frequently and allowing it to absorb before adding more, for about 15 minutes.
- Once the rice is creamy and cooked to al dente, stir in the grated Parmesan cheese, salt, and pepper to taste.
- Remove from heat and let it sit for a couple of minutes before serving.
- Garnish with fresh parsley if desired and serve hot.
Macros:
- Total Calories: 330kcal
- Carbs: 45g
- Proteins: 12g
- Fats: 10g