By Sophie Conniff
Begin by preparing the ingredients: finely chop the small onion and slice the mixed mushrooms. Grate the Parmesan cheese and set aside.
In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the sliced mushrooms to the pan. Cook for about 5-7 minutes until they are soft and any released liquid has evaporated. Remove the mushrooms and set aside.
In the same pan, add the Arborio rice and toast it lightly for 1-2 minutes, stirring constantly until the rice is lightly golden.
Pour in the dry white wine and stir until it has been absorbed by the rice.
Begin adding the stock, one ladle at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently to release the starch from the rice, which is key for creaminess.
Continue this process for about 18-20 minutes until the rice is al dente (cooked but with some bite) and creamy. You may not need all the stock, or you may need a bit more liquid. Simply use water if you run out of stock.
Lower the heat and stir in the cooked mushrooms, 30g of butter, and the grated Parmesan cheese. Mix well until the butter and cheese are melted and everything is well combined.
Season the risotto with salt and black pepper to taste. Garnish with freshly chopped parsley.
Serve immediately, ideally in warm bowls, for maximum creaminess and flavor. Enjoy your Creamy Mushroom Risotto with Parmesan!
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This Italian Vegetarian Main Course recipe is ready in 40 minutes and features Arborio rice, mixed mushrooms, vegetable or chicken stock and other delicious ingredients. Contains 530 calories total.
Begin by preparing the ingredients: finely chop the small onion and slice the mixed mushrooms. Grate the Parmesan cheese and set aside.
In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the sliced mushrooms to the pan. Cook for about 5-7 minutes until they are soft and any released liquid has evaporated. Remove the mushrooms and set aside.
In the same pan, add the Arborio rice and toast it lightly for 1-2 minutes, stirring constantly until the rice is lightly golden.
Pour in the dry white wine and stir until it has been absorbed by the rice.
Begin adding the stock, one ladle at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently to release the starch from the rice, which is key for creaminess.
Continue this process for about 18-20 minutes until the rice is al dente (cooked but with some bite) and creamy. You may not need all the stock, or you may need a bit more liquid. Simply use water if you run out of stock.
Lower the heat and stir in the cooked mushrooms, 30g of butter, and the grated Parmesan cheese. Mix well until the butter and cheese are melted and everything is well combined.
Season the risotto with salt and black pepper to taste. Garnish with freshly chopped parsley.
Serve immediately, ideally in warm bowls, for maximum creaminess and flavor. Enjoy your Creamy Mushroom Risotto with Parmesan!
Calories per Serving: 530
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