Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese or nutritional yeast
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Warm the vegetable broth in a separate pot and keep over low heat.
- Heat olive oil in a large pan over medium heat. Sauté the onion and garlic for 3–4 minutes until fragrant and soft.
- Add mushrooms and cook for 5–7 minutes until tender and golden.
- Stir in Arborio rice and toast for 1–2 minutes until slightly translucent at the edges.
- Add warm broth one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for about 20 minutes until rice is tender and creamy.
- Stir in Parmesan cheese or nutritional yeast. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately.
Notes
- Add a splash of white wine before the broth for extra depth of flavor.
- Use nutritional yeast and vegan butter for a vegan version.
- Stir in spinach, peas, or herbs for variation and nutrition.
- Do not freeze risotto—fresh or refrigerated is best.
- To reheat, add a splash of broth and warm gently on the stove while stirring.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
