Garlic and Mushroom Risotto

Reading Time: < 1 minute

The garlic and mushroom risotto is a satisfying vegetarian dish that harmonizes beautifully with sides such as steamed veggies, a fresh green salad, or a slice of crusty bread. The savory taste of mushrooms and garlic infuses this creamy plateful with a captivating richness – making it suitable for any event! Whether you’re snuggling in during a cool night at home or hosting a party, this straightforward yet extraordinary recipe will thrill your palate with each mouthful.

Ingredients:

1 1/2 cups of Arborio rice
6 cups of vegetable broth
1 onion, diced
4 cloves of garlic, minced
8 ounces of mushrooms, sliced
1/2 cup of dry white wine
2 tablespoons of butter
1/2 cup of grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped

Instructions:

In a large saucepan, heat the vegetable broth over medium-low heat and keep it warm.
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and cook for 2-3 minutes, occasionally stirring, until soft.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they’re browned and tender.
Add the Arborio rice to the skillet and stir to coat it in the butter and vegetables.
Pour in the dry white wine and stir until the rice absorbs it.
Ladle in 1 cup of the warm vegetable broth and stir until it’s absorbed by the rice. Repeat this step, 1 cup at a time, until the rice is cooked and the risotto is creamy; this should take approximately 25-30 minutes.
Stir in the grated Parmesan cheese and season the risotto with salt and pepper to taste.
Serve the garlic and mushroom risotto hot, garnished with chopped fresh parsley.