Creamy Mushroom Risotto

A rich and creamy vegetarian risotto made with arborio rice, mixed mushrooms, and parmesan cheese. Comforting and satisfying.

Prep Time 15 minutes

Cook Time 35 minutes

Servings 4 people

Difficulty Hard

Vegetarian

Ingredients

1 1/2 cups arborio rice

8 oz mixed mushrooms (cremini, shiitake, oyster), sliced

1 onion, finely diced

4 cups vegetable broth, warmed

1/2 cup white wine

3 cloves garlic, minced

1/4 cup butter

1/2 cup parmesan cheese, grated

2 tbsp fresh thyme

Salt and pepper to taste

Fresh parsley for garnish

1. Heat butter in a large pan over medium heat. Add mushrooms and cook until golden, about 8 minutes. Remove and set aside.

2. In the same pan, add onion and garlic. Cook until translucent, about 5 minutes.

3. Add arborio rice and toast for 2 minutes, stirring constantly.

4. Add white wine and stir until absorbed.

5. Add warm broth, one ladle at a time, stirring constantly until each addition is absorbed.

6. Continue for 20-25 minutes until rice is creamy and tender.

7. Stir in cooked mushrooms, parmesan, and thyme.

8. Season with salt and pepper. Garnish with fresh parsley and serve immediately.

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