By Sasha Gordanier
Heat 2 tablespoons of olive oil or butter in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the sliced cremini mushrooms to the pan and cook until browned, about 5-7 minutes, stirring occasionally.
Stir in the Arborio rice and cook for 1-2 minutes, until the edges of the rice become translucent.
Start adding the warmed broth, one cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup of broth.
Continue this process until the rice is creamy and cooked through, yet still al dente, about 18-20 minutes. You might not need all of the broth.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Serve the risotto immediately, topped with the arugula salad on the side, dressed with lemon vinaigrette.
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This Italian Vegetarian Main Course Salad recipe is ready in 45 minutes and features Arborio rice, Cremini mushrooms, Vegetable or chicken broth and other delicious ingredients. Contains 480 calories total.
Heat 2 tablespoons of olive oil or butter in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the sliced cremini mushrooms to the pan and cook until browned, about 5-7 minutes, stirring occasionally.
Stir in the Arborio rice and cook for 1-2 minutes, until the edges of the rice become translucent.
Start adding the warmed broth, one cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup of broth.
Continue this process until the rice is creamy and cooked through, yet still al dente, about 18-20 minutes. You might not need all of the broth.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Serve the risotto immediately, topped with the arugula salad on the side, dressed with lemon vinaigrette.
Calories per Serving: 480
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