By emensah m
Prepare the mushrooms by cleaning them with a damp paper towel and slicing them thinly. Dice the onion finely.
In a pot, heat the vegetable broth over medium heat. Keep it warm until ready to use.
In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown and their moisture is evaporated, about 5-7 minutes. Remove the mushrooms from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and the diced onion. Cook until the onion is translucent and fragrant, about 3-4 minutes.
Add the arborio rice to the pan and stir well to coat the rice with oil, toasting it for about 1-2 minutes until the edges are translucent.
Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently, allowing the liquid to be mostly absorbed before adding the next ladle. Continue until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not need all the broth.
Stir the cooked mushrooms back into the rice and season with salt and black pepper to taste.
Remove the pan from heat and stir in the grated parmesan cheese. Mix well until the cheese is melted and the risotto is creamy.
Serve the risotto warm, garnished with extra parmesan cheese if desired.
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This Italian Vegetarian Main Course recipe is ready in 40 minutes and features arborio rice, mushrooms, vegetable broth and other delicious ingredients. Contains 410 calories total.
Prepare the mushrooms by cleaning them with a damp paper towel and slicing them thinly. Dice the onion finely.
In a pot, heat the vegetable broth over medium heat. Keep it warm until ready to use.
In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown and their moisture is evaporated, about 5-7 minutes. Remove the mushrooms from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and the diced onion. Cook until the onion is translucent and fragrant, about 3-4 minutes.
Add the arborio rice to the pan and stir well to coat the rice with oil, toasting it for about 1-2 minutes until the edges are translucent.
Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently, allowing the liquid to be mostly absorbed before adding the next ladle. Continue until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not need all the broth.
Stir the cooked mushrooms back into the rice and season with salt and black pepper to taste.
Remove the pan from heat and stir in the grated parmesan cheese. Mix well until the cheese is melted and the risotto is creamy.
Serve the risotto warm, garnished with extra parmesan cheese if desired.
Calories per Serving: 410
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