Garlic Butter Mushroom Risotto

Indulge in this creamy Garlic Butter Mushroom Risotto, perfect for mushroom lovers. This dish combines earthy mushrooms with rich butter and Parmesan for a comforting meal.

Steps

1. Heat the vegetable broth in a saucepan and keep it warm. 2. In a separate pan, heat olive oil and butter over medium heat. Add chopped onions and cook until translucent. 3. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender. 4. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted. 5. Pour in the white wine (if using) and stir until absorbed. 6. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more. 7. Continue until the rice is creamy and al dente, about 18-20 minutes. 8. Stir in the grated Parmesan cheese, season with salt and pepper, and garnish with fresh parsley before serving.

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