Creamy Garlic Mushroom Risotto

Indulge in this rich and creamy garlic mushroom risotto, perfect for a comforting solo meal. The earthy flavors of mushrooms blend beautifully with the creamy Arborio rice, making it both satisfying and delightful.

Steps

1. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. 2. Add the sliced mushrooms and cook until softened, about 3-4 minutes. 3. Stir in the Arborio rice, toasting it for 1-2 minutes until slightly translucent. 4. Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. 5. Continue this process for about 18-20 minutes or until the rice is creamy and al dente. 6. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. 7. Serve hot, garnished with fresh parsley.

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