By Light Darko
In a medium saucepan, bring 4 cups of vegetable broth to a gentle simmer over medium heat. Keep it warm throughout the cooking process.
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Add the sliced mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
Stir in the Arborio rice and cook for about 1-2 minutes until the rice is lightly toasted and coated with oil.
Pour in 1/2 cup of the warm vegetable broth and stir until the liquid is absorbed by the rice.
Continue adding the broth, 1/2 cup at a time, stirring frequently. Wait until each addition is fully absorbed before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and al dente.
Once the rice is cooked, remove the skillet from heat. Stir in the Parmesan cheese and season with salt and pepper to taste.
Serve the risotto warm, garnished with a sprinkle of extra Parmesan cheese if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Light Darko
This recipe is ready in 30 minutes and features Arborio rice, Vegetable broth, Mushrooms and other delicious ingredients. Contains 400 calories total.
In a medium saucepan, bring 4 cups of vegetable broth to a gentle simmer over medium heat. Keep it warm throughout the cooking process.
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Add the sliced mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
Stir in the Arborio rice and cook for about 1-2 minutes until the rice is lightly toasted and coated with oil.
Pour in 1/2 cup of the warm vegetable broth and stir until the liquid is absorbed by the rice.
Continue adding the broth, 1/2 cup at a time, stirring frequently. Wait until each addition is fully absorbed before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and al dente.
Once the rice is cooked, remove the skillet from heat. Stir in the Parmesan cheese and season with salt and pepper to taste.
Serve the risotto warm, garnished with a sprinkle of extra Parmesan cheese if desired.
Calories per Serving: 400
Your Rating:
