Mushroom Risotto
A classic creamy Italian risotto with savory mushrooms and rich parmesan cheese.
10 min
Prep
30 min
Cook
4
Serves
420
Calories
Macros · per serving
12g protein
64g carbs
15g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 400 grams button mushrooms
- 1.5 cups arborio rice
- 4 cups vegetable broth
- 0.5 cups parmesan cheese
- 2 tablespoons butter
- salt — to taste
- black pepper — to taste
- 2 tablespoons parsley
Instructions
- 1
Finely chop the onion and mince the garlic.
- 2
Clean and slice the button mushrooms.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the onion and garlic, sauté until onion is translucent.
- 5
Add the mushrooms and cook until they are browned and softened.
- 6
Stir in the arborio rice and cook for 1-2 minutes until the rice is slightly toasted.
- 7
Begin adding the vegetable broth, one cup at a time, stirring constantly and allowing the liquid to fully absorb before adding more.
- 8
Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 9
Stir in the parmesan cheese and butter until melted and well combined.
- 10
Season with salt and black pepper to taste.
- 11
Garnish with chopped parsley before serving.
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