Spring Mushroom Risotto with Parmesan Cheese

Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth
  • 1 cup baby bella mushrooms
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh herbs (such as parsley, basil, and mint)
  • Salt and pepper, to taste

Instructions

1
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and translucent, about 5 minutes.
2
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and translucent, about 5 minutes.
3
Pour in the white wine, and stir until it has been fully absorbed by the rice.
4
Begin adding the chicken or vegetable broth to the pan, one ladleful at a time, stirring constantly and waiting for the broth to be absorbed before adding the next ladleful. Repeat until all the broth has been used and the rice is tender and creamy.
5
Stir in the mushrooms, Parmesan cheese, and butter, and cook about 2-3 minutes.
6
Remove the pan from the heat, and stir in the chopped fresh herbs. Season with salt and pepper to taste.
7
Serve the risotto hot, garnished with additional herbs and Parmesan cheese if desired and enjoy!

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