Creamy Garlic Mushroom Risotto

A rich and creamy risotto featuring earthy mushrooms and a hint of garlic, perfect as a satisfying main dish. This recipe balances comfort with elegance in a single serving.

Steps

1. Heat olive oil in a pan over medium heat. Add shallots and garlic; sauté until translucent. 2. Add mushrooms and cook until softened and lightly browned. 3. Stir in Arborio rice and cook for 1-2 minutes, coating the grains with oil. 4. Gradually add vegetable broth one ladle at a time, stirring frequently, allowing rice to absorb liquid before adding more. 5. Continue until rice is creamy and cooked through, about 18-20 minutes. 6. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper. 7. Garnish with fresh parsley and serve warm.

1/2 cup Arborio rice 1 cup sliced mushrooms (cremini or button) 1 small shallot, finely chopped 1 clove garlic, minced 1 1/2 cups vegetable broth 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil 1 tablespoon butter Salt and pepper to taste Fresh parsley for garnish