
Steps
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In another pan, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent.
- Add minced garlic and sliced mushrooms, cooking until the mushrooms are soft.
- Stir in the Arborio rice, toasting it for about 2 minutes until slightly translucent.
- Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Ingredients
- 1/2 cup Arborio rice
- 1 cup vegetable broth
- 1/2 cup mushrooms, sliced (any variety)
- 1 clove garlic, minced
- 1/4 small onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
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