Mushroom Risotto

A classic Italian vegetarian dish featuring creamy Arborio rice cooked with flavorful mushrooms and Parmesan cheese.

Steps

1. In a saucepan, heat the vegetable broth and keep it warm on low heat. 2. In a separate pan, sauté the onion and garlic in butter until translucent. 3. Add the Arborio rice to the pan and toast for a few minutes. 4. Pour in the white wine and cook until absorbed. 5. Gradually add the warm vegetable broth, stirring frequently until the rice is cooked and creamy. 6. In another pan, sauté the mushrooms until tender. 7. Stir in the cooked mushrooms and Parmesan cheese into the risotto. 8. Season with salt and pepper, garnish with fresh parsley, and serve hot.

1/2 cup Arborio rice 1 cup vegetable broth 1/4 cup white wine 1/2 onion, finely chopped 1 clove garlic, minced 1 cup assorted mushrooms, sliced 2 tablespoons butter 1/4 cup grated Parmesan cheese Salt and pepper to taste Fresh parsley for garnish