Creamy Garlic Mushroom Risotto
A hearty bowl of Creamy Garlic Mushroom Risotto, perfect for any night of the week, delivering comfort with each creamy bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup white mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Prepare the broth: In a saucepan, keep the broth warm over medium heat.
- Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3 minutes, until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet. Cook for about 5 minutes until tender.
- Toast the rice: Add the Arborio rice and stir constantly for about 2 minutes until lightly toasted.
- Deglaze with white wine: Pour in the white wine and stir continuously until mostly evaporated.
- Add broth gradually: Begin adding the warm broth one ladle at a time, stirring frequently until absorbed.
- Finish with cheese: Remove from heat and stir in the Parmesan cheese until melted.
- Serve: Spoon the risotto into bowls and garnish with fresh parsley if desired.
Notes
Reserve some broth for adjusting the creaminess. Use fresh ingredients for best flavor.
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