Mushroom Risotto

A creamy mushroom confection that mixes Arborio rice, mushrooms and healthy vegetables for a regal main dish for one.

Steps

1. Heat olive oil in a large saucepan over medium-high heat. 2. Add the garlic and onion; cook until onion is translucent, about 4 to 5 minutes. 3. Add the mushrooms, carrots and pepper. Cook, stirring often, until vegetables are soft, about 5 minutes. 4. Add the Arborio rice to the vegetables; cook, stirring often, until rice is golden, about 5 minutes. 5. Pour in vegetable broth, reduce heat to medium and cover the pan. Cook until the rice is tender and all the liquid is absorbed, about 15 to 20 minutes. 6. Remove pan from heat and add salt, parsley and Parmesan cheese. 7. Serve warm.

• 1 cup Arborio rice • 2 garlic cloves, minced • 1 teaspoon olive oil • 1 cup vegetable broth • ¼ cup diced onion • ½ cup diced mushrooms • ¼ cup diced carrots • ¼ teaspoon black pepper • ¼ teaspoon sea salt • 1 tablespoon fresh parsley, finely chopped • 2 tablespoons grated Parmesan cheese