Creamy Mushroom Risotto

Indulge in this rich and creamy mushroom risotto that is bursting with earthy flavors. Perfect for a cozy night in!

Main Dish
Intermediate 40 min 450 cal
Steps

1. In a saucepan, heat olive oil and 1 tbsp butter. Saute onions and garlic until fragrant. 2. Add mushrooms and cook until they release their juices. Remove half and set aside. 3. Add Arborio rice to the pan and toast for a minute. Pour in the white wine and let it evaporate. 4. Gradually add vegetable broth, stirring constantly until rice is creamy and cooked. 5. Stir in the reserved mushrooms, remaining butter, and season with salt and pepper. 6. Serve hot, garnished with grated Parmesan cheese.

Ingredients

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

You May Also Like
Beer-Braised Chicken Thigh
Creamy Garlic Chicken Pasta
Garlic Beef and Cheese Pasta Bake
Savory Tomato Basil Chicken
Roasted Chicken with Grape and Thyme Sauce
Simple Tomato and Onion Pasta
Kung Pao Chicken
Herb-Crusted Lamb Chops with Garlic Mashed Potatoes
Honey Garlic Glazed Chicken Thigh
Broccoli & Cantaloupe Salad with Dark Chocolate Drizzle
Spiced Beef Curry Stir-Fry
Lemon Garlic Butter Cod
Pickle-Stuffed Chicken Breast
Garlic Butter Mushroom Rice Bowl
Stuffed Bell Pepper with Quinoa and Black Beans