Quick and Creamy Mushroom Risotto Recipe

Welcome to the world of comforting Italian cuisine with our Quick and Creamy Mushroom Risotto recipe. This is a rich and indulgent dish that will impress even the most discerning palates.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup sliced mushrooms
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
2. Add Rice: Stir in Arborio rice and cook for an additional 1-2 minutes until the grains are coated with oil and slightly translucent.
3. Simmer: Gradually add the broth, one cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Cook until the rice is creamy and al dente, about 10-12 minutes.
4. Incorporate Mushrooms: Meanwhile, in a separate pan, sauté the sliced mushrooms until golden brown and tender. Add the cooked mushrooms to the risotto.
5. Finish: Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
6. Serve: Garnish with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot and enjoy the creamy goodness!

Cook’s Note: If you’re short on time, you can use pre-sliced mushrooms or even canned mushrooms as a convenient alternative.

Nutritional Information:

• Serving Size: 1 cup
• Calories: 250
• Total Fat: 7g
• Cholesterol: 5mg
• Sodium: 800mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 6g

Indulge in this luxurious yet simple risotto recipe that’s sure to become a staple in your culinary repertoire.