Summary of key points Ensuring a robust immune system is crucial for overall health, particularly for seniors who may be more vulnerable to illnesses. Our dietary habits may change as we age, often involving reduced food intake and variety. Therefore,...
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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