Indulge in the rich flavors of our exquisite Garlic Herb Mushroom Risotto. This creamy and aromatic dish is a celebration of earthy mushrooms and the warmth of garlic, all enveloped in a bed of perfectly cooked Arborio rice.
Garlic Herb Mushroom Risotto
- 2 cups Arborio rice
- 1 cup sliced mushrooms
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, heated
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Heat olive oil and 1 tablespoon of butter in a large pan over medium heat.
- Add minced garlic and sautÃ© until fragrant.
- Stir in Arborio rice and cook until lightly toasted.
- Pour in the white wine and cook until it’s mostly absorbed.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently until absorbed.
- Continue this process until the rice is creamy and al dente.
- Stir in sliced mushrooms and cook until they are tender.
- Remove the risotto from heat and stir in Parmesan cheese, remaining butter, salt, and pepper.
- Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 4 servings
Nutritional Information: Calories per serving – 400kcal, Fat – 15g, Carbohydrates – 55g, Protein – 12g