Ingredients
- 2 tablespoons olive oil
- 1 pound mixed mushrooms sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warmed
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they are golden and have released their moisture, about 8 minutes. Remove mushrooms and set aside.
- In the same skillet, add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
- Stir in the arborio rice and let it toast for 2 minutes. Add the white wine and stir until fully absorbed.
- Gradually add one cup of the vegetable broth at a time, stirring continuously until each cup is absorbed before adding the next. Cook until rice is creamy and al dente, about 20 minutes.
- Mix in the sautéed mushrooms and Parmesan cheese. Season with salt and black pepper.
- Garnish with fresh parsley before serving.