
Steps
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a separate skillet, heat olive oil and butter over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Stir in the Arborio rice and cook for 1-2 minutes until slightly translucent.
- Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Ingredients
- 1/2 cup Arborio rice
- 1 cup vegetable broth
- 1/2 cup sliced mushrooms
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
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