Description
A delicious creamy mushroom risotto that is rich and comforting.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups Vegetable broth
- 2 cups Mushrooms (sliced)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- ½ cup Grated Parmesan cheese
- 1 tablespoon Fresh thyme (chopped)
- To taste Salt
- To taste Pepper
Instructions
- In a saucepan, heat the vegetable broth and keep it warm on low heat.
- In a large pan, heat olive oil and butter over medium heat; sauté the onion and garlic until translucent.
- Add the sliced mushrooms and cook until softened; then stir in the Arborio rice, toasting it for a minute.
- Gradually add warm broth, one ladle at a time, stirring continuously until the rice absorbs the liquid before adding more.
- Once the rice is creamy and al dente, stir in the Parmesan cheese, thyme, salt, and pepper.
- Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy your delicious creamy mushroom risotto.
Notes
- This risotto is best served immediately while warm and creamy.
- For added flavor, consider using different herbs or adding cooked proteins like chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: mushroom risotto, creamy risotto, Italian recipes