Creamy Mushroom Risotto

Indulge in a comforting bowl of creamy mushroom risotto, packed with savory flavors and a hint of Parmesan cheese.

Steps

1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a separate pan, sauté onions and garlic in olive oil and butter until translucent.
3. Add the Arborio rice to the pan and cook for 1-2 minutes until lightly toasted.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently until the rice is cooked and creamy.
6. In another pan, sauté the mushrooms until golden brown.
7. Stir in the cooked mushrooms and Parmesan cheese into the risotto.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.

• 1/2 cup Arborio rice
• 1 cup sliced mushrooms
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup white wine
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish