Creamy Mushroom Risotto

Ingredients

• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 8 oz mushrooms (button, cremini, or a mix), sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low and keep the broth warm.

2. In a large skillet or pot, heat the olive oil over medium heat.

3. Add the onion and sauté for 2-3 minutes until translucent.

4. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.

5. Add the Arborio rice and stir to coat with the oil. Toast for 1-2 minutes.

6. If using white wine, pour it into the skillet and let it simmer until absorbed, stirring frequently.

7. Start adding the warm broth, about 1/2 cup at a time, stirring frequently. Wait until the broth is almost fully absorbed before adding more.

8. Continue this process for about 20-25 minutes, until the rice is tender but still has a slight bite.

9. Remove the risotto from heat and stir in the Parmesan cheese and butter until melted and creamy.

10. Season with salt and pepper to taste.

11. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired.

Enjoy this rich and creamy mushroom risotto as a satisfying vegetarian main dish or side!