Garlic Butter Mushroom Risotto

Indulge in a creamy and savory Garlic Butter Mushroom Risotto that highlights the earthy flavor of mushrooms. Perfectly cooked arborio rice absorbs all the rich flavors, making it a comforting main dish.

Steps

1. In a saucepan, heat the vegetable broth and keep it warm on low heat. 2. In a separate pan, melt the butter and olive oil over medium heat. 3. Add the chopped onion and sauté until translucent, about 3 minutes. 4. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, about 5 minutes. 5. Add the arborio rice to the pan and toast it for 1-2 minutes, stirring constantly. 6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is nearly absorbed before adding more. 7. Continue this process for about 18-20 minutes or until the rice is creamy and al dente. 8. Season with salt and pepper, and stir in the Parmesan cheese if using. 9. Serve hot, garnished with fresh parsley.

1 cup arborio rice 1 cup mushrooms (sliced) 1 small onion (finely chopped) 2 cloves garlic (minced) 2 cups vegetable broth 2 tablespoons butter 1 tablespoon olive oil Salt and pepper to taste 2 tablespoons grated Parmesan cheese (optional) Fresh parsley (for garnish)