Garlic Butter Mushroom Risotto

Indulge in a creamy and savory Garlic Butter Mushroom Risotto that highlights the earthy flavors of mushrooms. Perfectly cooked Arborio rice absorbs the rich broth, creating a comforting dish that's ideal for a cozy dinner.

Steps

1. In a small saucepan, heat the vegetable broth over low heat to keep it warm. 2. In a separate pan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. 3. Add the sliced mushrooms and cook for about 3-4 minutes until they are tender and browned. 4. Stir in the Arborio rice and cook for another 1-2 minutes, allowing the rice to toast slightly. 5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente. 6. Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste. 7. Serve immediately, garnished with fresh parsley if desired.

1/2 cup Arborio rice 1 cup vegetable broth 1/2 cup mushrooms, sliced (e.g., cremini or button) 1 clove garlic, minced 1 tablespoon butter 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese Salt and pepper to taste Fresh parsley for garnish (optional)