Savory Mushroom Risotto

Indulge in this creamy and aromatic mushroom risotto, perfect for a comforting main dish. With earthy mushrooms and a hint of garlic, this meal is both satisfying and elegant.

Steps

1. In a saucepan, heat vegetable broth and keep it warm on low heat. 2. In a separate pan, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent. 3. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender. 4. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. 5. Pour in white wine (if using) and stir until absorbed. 6. Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. 7. Continue until rice is creamy and al dente, about 18-20 minutes. 8. Season with salt and pepper, and stir in fresh parsley and Parmesan cheese if desired. 9. Serve warm, garnished with additional parsley and cheese.

1 cup Arborio rice 1 cup mushrooms, sliced (button or cremini) 1 small onion, finely chopped 1 clove garlic, minced 2 cups vegetable broth 1/4 cup white wine (optional) 1 tablespoon olive oil 1 tablespoon butter Salt and pepper to taste Fresh parsley, for garnish Grated Parmesan cheese (optional)