Creamy Mushroom Risotto Recipe – A Decadent Vegetarian Delight
Indulge in the rich and creamy goodness of our Mushroom Risotto recipe. This vegetarian delight combines perfectly cooked Arborio rice with earthy mushrooms, creating a comforting dish that’s perfect for any occasion.
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Main Course | Italian-Inspired | 4 | 15 minutes | 30 minutes | Approx. 350 kcal per serving |
Ingredients:
- 1 1/2 cups Arborio rice
- 200g button mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, heated
- 1 cup dry white wine
- 1/2 cup Parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Method:
- In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and any liquid has evaporated.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and slightly toasted.
- Pour in the white wine and allow it to be absorbed by the rice.
- Begin adding the hot vegetable broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue until the rice is creamy and cooked to al dente texture.
- Stir in the remaining butter and Parmesan cheese, season with salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately.
Indulge in this Mushroom Risotto for a satisfying, flavour-packed meal that brings the authentic taste of Italian cuisine to your vegetarian table.
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