How To Make Oregano and Mushroom Risotto Recipe
Creamy and flavorful risotto made with aromatic oregano and sautéed mushrooms.
Serves:
Ingredients
- 1 ½ cups of Arborio rice
- 4 cups of vegetable broth, heated
- 1 cup of diced mushrooms
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tbsp of olive oil
- 1 tbsp of dried oregano
- ½ cup of grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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In a large saucepan, heat olive oil over medium heat. Sauté onions and mushrooms for 5 minutes or until they turn golden.
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Add garlic, oregano and rice to the saucepan and stir until the rice turns translucent.
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Add vegetable broth, one cup at a time, stirring well after each addition. Wait for the broth to be fully absorbed before adding more.
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Cook for 20-25 minutes or until the rice is al dente and the risotto is creamy.
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Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
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Serve hot with fresh oregano leaves as garnish.
Nutrition
- Calories : 336kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 13mg
- Sodium : 927mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 9g
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