Creamy Garlic Mushroom Risotto

100g cremini mushrooms, sliced 70g arborio rice 1 tbsp olive oil 1 garlic clove, minced 200ml vegetable broth 15g parmesan cheese, grated 1 tbsp butter Salt and pepper, to taste Fresh parsley, for garnish (optional)

A luscious risotto featuring sautéed mushrooms and a hint of garlic, finished with parmesan for a savory, satisfying main dish. Perfectly creamy and bursting with umami flavor.

Steps

Heat olive oil in a saucepan over medium heat. Add sliced mushrooms and sauté for 3-4 minutes until browned. Stir in minced garlic, cooking for 1 minute until fragrant. Add arborio rice, cook for 1 minute, stirring to coat each grain. Pour in a splash of vegetable broth, stirring continuously until absorbed. Gradually add the rest of the broth, stirring often, letting each addition absorb before adding more (about 15-18 minutes). When the rice is creamy and tender, stir in butter and parmesan. Season with salt and pepper. Serve hot, garnished with chopped parsley if desired.