
Steps
- In a saucepan, heat the vegetable broth over low heat.
- In a separate pan, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the sliced mushrooms and cook until softened, about 5 minutes.
- Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently, until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Ingredients
- 1 cup Arborio rice
- 1 cup mushrooms (sliced)
- 2 cups vegetable broth
- 1 small onion (finely chopped)
- 1 clove garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
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