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
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In a saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low and keep the broth warm.
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In a large skillet or pot, heat the olive oil over medium heat.
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Add the onion and sauté for 2-3 minutes until translucent.
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Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
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Add the Arborio rice and stir to coat with the oil. Toast for 1-2 minutes.
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If using white wine, pour it into the skillet and let it simmer until absorbed, stirring frequently.
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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.
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Continue this process for about 20-25 minutes, until the rice is tender but still has a slight bite.
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Remove the risotto from heat and stir in the Parmesan cheese and butter until melted and creamy.
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Season with salt and pepper to taste.
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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!
