Mushroom Risotto

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings

This Mushrooms Risotto was my aunt’s recipe. She taught me this last year, and I’ve been cooking it since then. I love the simplicity of it. With this very minimal set of ingredients, you will surely have the best lunch or dinner today! There are a lot of complicated recipes that don’t give justice to the dish itself. Well, this one I am sharing with you today is a proven great dish. Try it now. Enjoy!

Ingredients:

1 c arborio rice

12 ounces mushrooms any variety, thinly sliced

1 tbsp olive oil

⅓ c freshly grated Parmesan cheese

½ c white wine or extra broth

2 tbsp butter

3 c chicken broth divided, or mushroom broth

¼ c onion chopped

Directions:

Add the broth into a heat-proof bowl, then place it inside the microwave and heat until warm.

Place a pan on the stove and turn the heat to medium-high.

Add olive oil and allow it to become hot.

Add the mushrooms and cook for a few minutes until soft. Remove from the pan.

In the same saucepan, add butter and allow it to melt.

Add the onion and sauté until translucent.

Add the rice and stir until well mixed. Cook for about 5 minutes or until slightly toasted.

Add the wine and stir until well mixed. Cook for a few minutes until completely evaporated.

Pour in the warm broth gradually and stir continuously until well mixed and completely evaporated.

Add the sauteed mushrooms, parsley, and Parmesan cheese. Stir until well mixed. Sprinkle salt and pepper if necessary.

Remove from the heat and garnish with more herbs.

Serve and enjoy!

Notes:

Make sure to heat the broth first before pouring it into the mixture.

Feel free to add ½ cup peas if you prefer.

Nutrition Facts:

[penci_recipe]