Mushroom Risotto Recipe

Introduction

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup mushrooms, sliced (use any type of mushrooms you like)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Heat the broth in a saucepan and keep it warm over low heat.
2. In a separate pot, heat the olive oil and butter over medium heat.
3. Add the chopped onion and garlic and sauté until they are soft and translucent.
4. Add the Arborio rice to the pot and stir to coat the rice with the oil and butter.
5. Sauté the rice for a few minutes until it becomes slightly translucent.
6. If using wine, add it to the pot and stir until it is absorbed.
7. Add one ladle of warm broth to the pot and stir the rice until the broth is absorbed.
8. Continue adding broth, one ladle at a time, stirring constantly until the rice is cooked and creamy. This should take about 20 minutes.
9. When the rice is almost cooked, add the sliced mushrooms to the pot and stir until they are cooked.
10. Once the rice is cooked, remove the pot from the heat and stir in the grated Parmesan cheese.
11. Season with salt and pepper to taste.
12. Serve immediately.

Nutrition

• Calories: 350
• Protein: 10g
• Carbohydrates: 45g
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 900mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 250IU
• Vitamin C: 2mg
• Calcium: 200mg
• Iron: 3mg

Conclusion