By Chef
In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
Add the sliced mushrooms to the skillet with the onions and sauté for an additional 5-6 minutes until the mushrooms are tender and have released their moisture.
Stir in the Arborio rice to the skillet with the mushrooms and onions. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted.
Pour the white wine into the skillet and stir until it's mostly absorbed by the rice. This will take about 2-3 minutes.
Begin to add the warm vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be almost fully absorbed before adding the next one. This process should take about 20 minutes, or until the rice is creamy and al dente.
Once the rice is cooked to your liking, remove the skillet from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix until the cheese is melted and well combined.
Serve the mushroom risotto hot, garnished with extra Parmesan cheese if desired.
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By Chef
This recipe is ready in 30 minutes and features Arborio rice, Vegetable broth, Mushrooms (sliced) and other delicious ingredients. Contains 450 calories total.
In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
Add the sliced mushrooms to the skillet with the onions and sauté for an additional 5-6 minutes until the mushrooms are tender and have released their moisture.
Stir in the Arborio rice to the skillet with the mushrooms and onions. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted.
Pour the white wine into the skillet and stir until it's mostly absorbed by the rice. This will take about 2-3 minutes.
Begin to add the warm vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be almost fully absorbed before adding the next one. This process should take about 20 minutes, or until the rice is creamy and al dente.
Once the rice is cooked to your liking, remove the skillet from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix until the cheese is melted and well combined.
Serve the mushroom risotto hot, garnished with extra Parmesan cheese if desired.
Calories per Serving: 450
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