Ingredients
Scale
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups mixed dark forest mushrooms (shiitake, portobello, and cremini), sliced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Slice the dark forest mushrooms, using a mix of shiitake, portobello, and cremini for a variety of flavors.
- Heat olive oil in a large pan over medium heat, then sauté the chopped onions and minced garlic until translucent.
- Add the Arborio rice and toast for a few minutes, then pour in the white wine and stir until absorbed.
- Gradually add vegetable broth, one ladle at a time, stirring until the rice is creamy and al dente. Finish by stirring in the sautéed mushrooms and Parmesan cheese, seasoning with salt and pepper, and garnishing with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of vegetable broth or water and heat gently in a pan.
- Pair with roasted vegetables or a fresh garden salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg