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Mushroom Risotto

Mushroom Risotto Dish
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Indulge in creamy mushroom risotto, a comforting dish featuring tender Arborio rice and earthy mushrooms, perfect for cozy dinners or impressing guests.

Ingredients

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  • 1 cup Arborio rice
  • 2 cups fresh cremini or shiitake mushrooms, sliced
  • 4 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh herbs (such as parsley or thyme), chopped

Instructions

  1. Gather all ingredients for a smooth cooking experience.
  2. In a large pan over medium heat, melt olive oil and butter. Add onions and sauté until translucent, about 5 minutes. Stir in minced garlic until fragrant.
  3. Add sliced mushrooms and cook until softened (about 5-7 minutes).
  4. Pour in Arborio rice and toast for about 2 minutes, stirring to coat each grain.
  5. Gradually add warm vegetable broth one ladle at a time, stirring continuously until most liquid is absorbed before adding more.
  6. Once the rice is al dente (about 18-20 minutes), remove from heat and stir in grated parmesan cheese and fresh herbs. Adjust seasoning to taste.

Notes

  •  For added flavor, mix in seasonal vegetables like spinach or a sprinkle of lemon zest before serving.
  •  Leftover risotto can be stored in an airtight container in the fridge for up to three days; reheat gently on the stovetop with a splash of broth.

Nutrition

Find it online: https://svetb.com/creamy-mushroom-risotto-recipe-for-comfort-food-lovers/