By emensah m
Finely chop the 1/2 onion and set aside. Clean and slice the mushrooms.
In a saucepan, heat the vegetable broth over low heat to keep it warm.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they are browned, about 5 more minutes.
Add the Arborio rice to the skillet and stir it to coat with the oil. Cook for about 1-2 minutes until the rice is lightly toasted.
Pour in the 1/2 cup of white wine and cook while stirring, until the wine is mostly absorbed by the rice.
Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently, allowing each addition to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well to combine and melt the cheese.
Remove the risotto from heat and let it sit for a couple of minutes before serving. Serve hot.
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This Vegetarian Main Course Italian recipe is ready in 40 minutes and features Arborio rice, Mushrooms, Vegetable broth and other delicious ingredients. Contains 425 calories total.
Finely chop the 1/2 onion and set aside. Clean and slice the mushrooms.
In a saucepan, heat the vegetable broth over low heat to keep it warm.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they are browned, about 5 more minutes.
Add the Arborio rice to the skillet and stir it to coat with the oil. Cook for about 1-2 minutes until the rice is lightly toasted.
Pour in the 1/2 cup of white wine and cook while stirring, until the wine is mostly absorbed by the rice.
Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently, allowing each addition to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well to combine and melt the cheese.
Remove the risotto from heat and let it sit for a couple of minutes before serving. Serve hot.
Calories per Serving: 425
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