By Shona Bonewit
Prepare the ingredients: finely chop the onion and garlic, clean and slice the mushrooms, and grate the Parmesan cheese.
In a large saucepan, warm the broth over low heat. Keep it warm while you cook the risotto.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until they're browned and softened. Remove them from the pan and set aside.
In the same pan, add another tablespoon of olive oil and 1 tablespoon of butter, then add the chopped onion. Cook until the onion is translucent.
Add the garlic and Arborio rice to the pan with the onion. Stir and cook for about 2 minutes until the rice is lightly toasted.
Pour in the white wine and stir continuously until it's fully absorbed by the rice.
Begin adding the warm broth one cup at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next cup.
After about 15-18 minutes, when the rice is creamy and al dente, stir in the cooked mushrooms and the remaining butter. Season with salt and black pepper to taste.
Remove the risotto from the heat and stir in the grated Parmesan cheese. Mix well until the cheese has melted and the risotto is creamy.
Serve the mushroom risotto hot, garnished with additional Parmesan cheese if desired.
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This Italian Vegetarian Main Course recipe is ready in 35 minutes and features Arborio rice, Mushrooms, Onion and other delicious ingredients. Contains 420 calories total.
Prepare the ingredients: finely chop the onion and garlic, clean and slice the mushrooms, and grate the Parmesan cheese.
In a large saucepan, warm the broth over low heat. Keep it warm while you cook the risotto.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until they're browned and softened. Remove them from the pan and set aside.
In the same pan, add another tablespoon of olive oil and 1 tablespoon of butter, then add the chopped onion. Cook until the onion is translucent.
Add the garlic and Arborio rice to the pan with the onion. Stir and cook for about 2 minutes until the rice is lightly toasted.
Pour in the white wine and stir continuously until it's fully absorbed by the rice.
Begin adding the warm broth one cup at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next cup.
After about 15-18 minutes, when the rice is creamy and al dente, stir in the cooked mushrooms and the remaining butter. Season with salt and black pepper to taste.
Remove the risotto from the heat and stir in the grated Parmesan cheese. Mix well until the cheese has melted and the risotto is creamy.
Serve the mushroom risotto hot, garnished with additional Parmesan cheese if desired.
Calories per Serving: 420
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