Experience the exquisite flavors of our Herb-infused Mushroom Risotto. This creamy and aromatic dish is a perfect blend of earthy mushrooms and fragrant herbs, creating a delightful symphony of taste in every bite.
Herb-infused Mushroom Risotto
- 2 cups Arborio rice
- 1 pound fresh mushrooms, sliced
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup Parmesan cheese, grated
- Fresh parsley for garnish
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add sliced mushrooms and cook until they release their moisture and become golden brown.
- Stir in Arborio rice, thyme, and rosemary. Cook for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until it is mostly absorbed, stirring frequently.
- Begin adding vegetable broth one ladle at a time, allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked to al dente.
- Stir in Parmesan cheese, salt, and pepper to taste.
- Remove from heat and let it rest for a few minutes before serving.
- Garnish with fresh parsley and additional Parmesan if desired.
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories 380, Fat 8g, Carbohydrates 65g, Protein 9g