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italianmedium
Mushroom Risotto
This creamy risotto is made with earthy mushrooms and finished with Parmesan cheese, making it a comforting dish for any occasion.
Ready in 40 minutes · serves 4 · 480 calories per serving · italian cuisine.
40
min total
4
servings
480
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 cuparborio rice
- 4 cupschicken broth
- 8 ozmushrooms
- 1 mediumonion
- 2 clovesgarlic
- 1/2 cupParmesan cheese
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- to tastesalt
- to tastepepper
Instructions
- 01
Heat the broth in a saucepan and keep warm.
- 02
In another large pot, sauté onions and garlic in olive oil until translucent.
- 03
Add mushrooms and cook until browned, then stir in the rice.
- 04
Pour in a ladle of broth and stir until absorbed; continue adding broth gradually.
- 05
When rice is creamy and al dente, stir in butter and Parmesan, season with salt and pepper, and serve.
