Ingredients:
- 1 cup Arborio rice (Risotto)
- 4 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft and fragrant.
- Add the mushrooms and cook until they have released their golden brown moisture.
- Add the Arborio rice and stir for a minute or two until the rice is coated with oil and lightly toasted.
- Pour in the white wine and stir until it is fully absorbed. Then, add the chicken or vegetable broth one cup at a time, stirring continuously until each cup is fully absorbed before adding the next.
- Once the rice is cooked al dente and the broth is absorbed, remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Serve hot and garnish with chopped parsley if desired.
Enjoy your delicious and hearty mushroom risotto! This a great and easy recipe for all those who love an active lifestyle.