Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh cremini or shiitake mushrooms, sliced
- 4 cups warm vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent.
- Add minced garlic and sliced mushrooms; cook until softened, about 5 minutes.
- Stir in Arborio rice and toast for 2 minutes until edges are slightly translucent.
- Deglaze with white wine, stirring until mostly absorbed.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed. This should take about 18-20 minutes until rice is al dente.
- Remove from heat; stir in grated Parmesan cheese until melted. Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg