This Mushroom & Parmesan Risotto is a feast for both the eyes and the palate, blending tender mushrooms with creamy, perfectly cooked Arborio rice. Rich with the umami flavor of Parmesan cheese and a hint of white wine, this dish offers robust flavors balanced with a fresh parsley garnish. Ideal for a comforting weeknight dinner or a special gathering, this risotto is as easy to prepare as it is delicious to eat. A luxurious dish ready in 40 minutes to impress everyone at the table.
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- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese, grated
- 1/4 cup white wine
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic; sauté until the onion is translucent, about 4-5 minutes.
- Add the mushrooms to the skillet and cook until they are tender and browned, about 5-6 minutes.
- Stir in the Arborio rice, coating it well with the oil and allowing it to toast slightly, about 2 minutes.
- Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue until the rice is creamy and cooked through, about 18-20 minutes.
- Stir in the Parmesan cheese, butter, salt, and black pepper until well combined.
- Remove from heat, garnish with chopped parsley, and serve immediately.
Nutrition
Serving: 100g | Calories: 430kcal | Carbohydrates: 58g | Protéines: 11g | Fat: 15g | Sucre: 3g