Garlic Butter Mushroom Risotto

Indulge in a creamy and savory garlic butter mushroom risotto, perfect for a comforting main dish. This recipe elevates simple ingredients into a rich and satisfying meal that is sure to please any mushroom lover.

Steps

1. In a saucepan, heat vegetable broth over low heat and keep it warm. 2. In a separate pan, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. 3. Add the minced garlic and sliced mushrooms; cook until mushrooms are tender and browned, about 5 minutes. 4. Stir in Arborio rice and toast for 1-2 minutes until slightly translucent. 5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. 6. Continue this process for about 18-20 minutes until the rice is creamy and al dente. 7. Stir in grated Parmesan cheese, and season with salt and pepper to taste. 8. Serve hot, garnished with fresh parsley.

1 cup Arborio rice 1 cup mushrooms, sliced (any variety) 1 tablespoon olive oil 1 tablespoon butter 1 small onion, finely chopped 2 garlic cloves, minced 3 cups vegetable broth 1/4 cup grated Parmesan cheese Salt and pepper to taste Fresh parsley for garnish