Mushroom Risotto with Parmesan Cheese

This Mushroom Risotto with Parmesan Cheese is a creamy and flavorful dish, perfect for a cozy dinner. The richness of the risotto is balanced by the savory mushrooms and the sharpness of Parmesan cheese. Each bite is a delightful combination of creamy texture and umami flavors, making this dish an ideal choice for comfort food lovers.

This recipe is simple to prepare and sure to impress, whether you're making it for a weeknight meal or a special occasion. Serve it as a main course or alongside roasted vegetables or a fresh salad for a complete, satisfying dinner.

1. Sauté the Onions and GarlicIn a large saucepan, heat the butter and olive oil over medium heat. Add the onion and garlic, sauté until fragrant.

2. Cook the MushroomsAdd the mushrooms and cook until they release their juices and start to brown.

3. Toast the Arborio RiceStir in the Arborio rice and cook for a minute until lightly toasted.

4. Add the WinePour in the white wine and cook until it is absorbed by the rice.

5. Add the BrothGradually add the vegetable broth, a ladleful at a time, stirring constantly until the rice is creamy and tender.

6. Stir in Parmesan CheeseRemove from heat and stir in Parmesan cheese. Season with salt and pepper as needed.

Arborio Rice1 cup

- Pasta & Grains

Butter4 tbsp

- Dairy

Olive Oil2 tbsp

- Oil & Vinegar

Onion1 count

- Produce

Garlic2 clove

- Produce

Mushrooms300 g

- Produce

White Wine1 cup

- Liquor

Vegetable Broth4 cup

- Canned Goods

Parmesan Cheese0 count

- Dairy

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Mushroom Risotto with Parmesan Cheese