Italian Mushroom Risotto with Parmesan
Creamy Arborio rice cooked with mushrooms, white wine, and Parmesan for a comforting Italian classic.
Total
45 min
Prep
10 min
Cook
35 min
Serves
2
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Recipe serves 2
Ingredients
- 150 grams Arborio rice
- 200 grams Mixed mushrooms
- 60 ml White wine
- 500 ml Vegetable broth
- 1 tablespoon Olive oil
- 0.5 medium Onion
- 30 grams Parmesan cheese
- 1 tablespoon Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
- 1
Heat olive oil in a pot; sauté finely chopped onion until translucent.
- 2
Add sliced mushrooms and cook 5 minutes.
- 3
Stir in Arborio rice, coating it with oil for 1 minute.
- 4
Pour white wine; stir until absorbed.
- 5
Add broth ladle‑by‑ladle, stirring constantly, waiting for absorption before each addition.
- 6
When rice is al dente, remove from heat; stir in butter and Parmesan; season with salt and pepper.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 12 g |
| Carbohydrate | 68 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 560 mg |
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