How To Make Vegetarian Mushroom Risotto Recipe
Creamy risotto made with arborio rice and topped with sautéed mushrooms.
Serves:
Ingredients
- 2 cups arborio rice
- 1 onion, diced
- 4 garlic cloves, minced
- 1 cup white wine
- 6 cups vegetable broth
- 2 cups sliced mushrooms
- 1/4 cup grated parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
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In a large saucepan, heat the vegetable broth to a low simmer.
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In a separate pan, sauté the onions and garlic in the butter until soft.
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Add the arborio rice to the onion mixture and stir until rice is coated in butter.
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Pour in the white wine and stir until absorbed.
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Add a ladleful of simmering broth to the rice and stir continuously until absorbed.
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Continue adding broth and stirring until the rice is cooked to your preference.
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In a separate pan, sauté the sliced mushrooms until browned.
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Once the rice is cooked, stir in the grated parmesan cheese and salt and pepper to taste.
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Serve hot, topped with the sautéed mushrooms.
Nutrition
- Calories : 428kcal
- Total Fat 7g : 0
- Saturated Fat : 4g
- Cholesterol : 16mg
- Sodium : 1039mg
- Total Carbohydrates : 75g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 9g
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