Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (shiitake and cremini), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Fresh basil or parsley for garnish
Instructions
- Gather and prep all ingredients: chop the onion and garlic finely, and slice the mushrooms.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic; sauté until fragrant, about 3 minutes.
- Stir in sliced mushrooms and cook until softened, around 5 minutes.
- Add Arborio rice to the skillet, stirring frequently until slightly translucent (about 2 minutes).
- Gradually add vegetable broth one ladle at a time while stirring continuously, allowing most of the liquid to absorb before adding more—this should take about 20 minutes.
- Once the rice is al dente and creamy, remove from heat and stir in freshly grated Parmesan cheese until melted.
Notes
- To enhance flavor, consider adding spinach or a sprinkle of lemon zest.
- For a vegan option, substitute nutritional yeast for Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg