Roasted Mushroom Risotto

Ingredients

• 250 g Cremini mushrooms
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 3/4 cup Arborio rice
• 1/4 cup Dry white wine(optional)
• 3 cups Vegetable broth (hot)
• 1/2 cup Parmesan cheese (finely grated)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tbsp Fresh parsley (chopped)(optional)

Instructions

1. 1

   Preheat oven to 220°C (425°F). Slice mushrooms, then toss with 1 tbsp olive oil, a pinch of salt, and black pepper. Roast on a sheet pan for 15 minutes, stirring once halfway, until browned and deeply savory.

2. 2

   While mushrooms roast, heat 1 tbsp olive oil and the butter in a saucepan over medium heat. Add diced onion and cook 5 minutes until softened. Stir in garlic for 30 seconds, then add arborio rice and toast 1 minute.

3. 3

   Add white wine (if using) and simmer until mostly absorbed, about 1 minute. Add hot vegetable broth 1/2 cup at a time, stirring frequently, letting each addition absorb before adding the next. Continue until rice is creamy and tender, about 15 minutes total.

4. 4

   Fold roasted mushrooms and any pan juices into the risotto. Stir in Parmesan until melted and glossy. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with parsley if desired.