
Steps
- Heat the vegetable broth in a saucepan and keep it warm.
- In a separate pan, heat olive oil and butter over medium heat. Add chopped onions and cook until translucent.
- Add minced garlic and sliced mushrooms, cooking until mushrooms are tender.
- Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.
- Pour in the white wine (if using) and stir until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Continue until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese, season with salt and pepper, and garnish with fresh parsley before serving.
Ingredients
- 1 cup Arborio rice
- 1 cup mushrooms, sliced
- 2 cups vegetable broth
- 1/4 cup white wine (optional)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
You May Also Like














