Mushroom Risotto with Parmesan

This creamy Mushroom Risotto with Parmesan is a comforting dish that combines the earthy flavors of mushrooms with the richness of Arborio rice. Perfectly cooked to a velvety texture, it's an elegant vegetarian option that's simple enough for a weeknight dinner yet special enough for entertaining.

Cuisine: Italian

Cooking time: 30 minutes

Serves: 4

Ingredients

1 cup Arborio rice
4 cups vegetable broth
2 tablespoons olive oil
1 medium onion, finely chopped
3 cups mushrooms, sliced
1 cup Parmesan cheese, grated

Instructions

1. In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat and add the chopped onion. Sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 7-8 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent, then add a ladle of warm vegetable broth.
5. Continue to add the broth gradually, stirring frequently, until the rice is creamy and cooked al dente, about 18-20 minutes. Stir in the grated Parmesan cheese before serving.

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