Créé avec l’IA
Classic Mushroom Risotto
45 min 240 kcal par portion Moyen
Ingrédients
4 Portions
- Arborio rice1 cup
- olive oil2 tablespoons
- onion1 small
- garlic2 cloves
- mushrooms1 cup
- vegetable broth4 cups
- dry white wine1/2 cup
- Parmesan cheese1/4 cup
- butter2 tablespoons
- saltto taste
- pepperto taste
- parsley2 tablespoons
Instructions
- 1
Heat the vegetable broth in a saucepan and keep it warm over low heat.
- 2
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are tender, about 5-7 minutes.
- 4
Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with the oil and slightly toasted.
- 5
Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
- 6
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- 7
Remove the pan from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
- 8
Garnish with chopped parsley and serve immediately.
