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Mushroom and Cheese Risotto
Indulge in a creamy and flavorful Mushroom and Cheese Risotto that will warm your soul with every bite!
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mushrooms, sliced
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
Directions:
1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large pan, heat olive oil over medium heat. Add the onions and garlic, sauté until translucent.
3. Add the Arborio rice to the pan and toast for 2-3 minutes, stirring constantly.
4. Gradually ladle in the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
5. When the rice is almost cooked (about 18-20 minutes), stir in the mushrooms and continue to cook until the mushrooms are tender.
6. Remove the pan from heat, then stir in the Parmesan cheese and butter until creamy. Season with salt and pepper.
7. Serve the Mushroom and Cheese Risotto hot, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~380 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth.
