Smoky Paprika Mushroom Risotto

Ingredients

• 250 g Mushrooms (cremini or button), sliced
• 160 g Arborio rice
• 1 tsp Smoked paprika
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/2 cup Yellow onion, finely diced
• 2 cloves Garlic, minced
• 600 ml Vegetable broth (hot)
• 1/3 cup Parmesan, finely grated
• 1/2 tsp Black pepper, freshly ground
• to taste Salt(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, dice the onion, mince the garlic, and grate the parmesan.

2. 2

   In a saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook 30 seconds.

3. 3

   Add mushrooms and cook until they release moisture and start to brown, about 6 minutes. Stir in smoked paprika and cook 30 seconds.

4. 4

   Add arborio rice and stir to coat in the mushroom mixture for 1 minute. Add hot broth a ladle at a time, stirring frequently, until absorbed before adding more. Continue until the rice is tender and creamy, about 15–18 minutes total cook time.

5. 5

   Turn off heat. Stir in butter and parmesan until melted and glossy. Season with black pepper (and salt if needed). Serve immediately.