Description

A warm, velvety bowl of creamy mushroom parmesan risotto, featuring earthy mushrooms, rich cheese, and tender Arborio rice, perfect for comfort and special occasions.

Ingredients

Scale

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 1/2 cups Arborio rice
4 cups vegetable broth
1/2 cup dry white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
Step 2: Add minced garlic and sliced mushrooms to the skillet. Sauté until mushrooms are tender and browned, about 5-7 minutes.
Step 3: Stir in Arborio rice and cook for 1-2 minutes to toast the rice slightly.
Step 4: Pour in white wine (if using) and cook until mostly absorbed, about 2 minutes.
Step 5: Gradually add warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
Step 6: Remove from heat and stir in Parmesan cheese, butter, salt, and pepper. Adjust seasoning as needed.
Step 7: Serve immediately, garnished with additional Parmesan if desired.

Notes

For extra flavor, sauté the mushrooms until deeply browned. You can substitute different types of mushrooms or add a splash of white wine for more depth. Make sure to stir constantly for a creamy texture.

Prep Time: PT15M
Cook Time: PT30M
Category: Dinner
Cuisine: Italian

Keywords: creamy mushroom parmesan risotto, easy recipes, vegetarian, comfort food