Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (button, cremini, or shiitake), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and sliced mushrooms; cook until soft, about 5 minutes.
- Add Arborio rice and toast for 2 minutes while stirring.
- Gradually add warm vegetable broth one ladle at a time, stirring constantly until absorbed. Repeat until the rice is creamy yet al dente (about 18-20 minutes).
- Remove from heat and mix in grated Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- Feel free to experiment with different mushroom varieties or add vegetables such as peas or asparagus for extra flavor.
- For a richer flavor, use homemade vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg