A comforting and creamy risotto featuring sautéed mushrooms and garlic. This dish is rich in flavor and perfect for a satisfying main course.
1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. 2. Add sliced mushrooms and cook until soft and golden. 3. Stir in Arborio rice and cook for 1-2 minutes until slightly translucent. 4. Gradually add vegetable broth, one ladle at a time, stirring constantly until liquid is absorbed before adding more. 5. Continue until rice is creamy and cooked through (about 18 minutes). 6. Remove from heat and stir in Parmesan cheese and heavy cream. 7. Season with salt and pepper to taste. 8. Garnish with fresh parsley and serve warm.
50g Arborio rice 100g mushrooms, sliced 1 small garlic clove, minced 250ml vegetable broth 1 tbsp olive oil 1 tbsp grated Parmesan cheese 1 tbsp heavy cream Salt and pepper to taste Fresh parsley for garnish
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