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Spring Mushroom Risotto with Parmesan Cheese

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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