Ingredients
- 1 cup arborio rice
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion or 2 shallots, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 1 tsp fresh thyme or parsley (optional)
- Salt and black pepper to taste
Instructions
- Warm the broth in a saucepan and keep it on low heat.
- Heat olive oil and butter in a large skillet over medium heat. Sauté chopped onion or shallots until translucent, about 3–4 minutes.
- Add garlic and mushrooms. Cook until mushrooms are browned and tender, about 5–6 minutes. Season with salt and pepper.
- Stir in arborio rice and cook for 1–2 minutes until the edges of the rice become translucent.
- Pour in the white wine and stir until fully absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently. Let each addition absorb before adding the next.
- Continue this process for 18–20 minutes, or until the rice is al dente and the risotto is creamy.
- Remove from heat. Stir in Parmesan cheese and an extra pat of butter if desired.
- Garnish with fresh thyme or parsley and serve immediately.
Notes
- Add frozen peas or chopped spinach for a pop of color.
- A splash of cream or mascarpone can make it even more luxurious.
- Try using wild mushrooms for deeper flavor.
- Reheat with a splash of broth over low heat for best results.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg