Ingredients
Scale
- 2 cups Arborio rice
- 1 pound fresh mushrooms, sliced (your choice – cremini, shiitake, or button mushrooms)
- 1 medium onion, finely chopped
- 3 tablespoons olive oil
- 1 cup dry white wine
- 6 cups vegetable broth
- 1 cup grated Parmesan cheese
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Heat 3 tablespoons of olive oil in a large pan over medium heat. Add finely chopped onions and sauté until translucent.
- Add the sliced mushrooms and cook until browned and tender, allowing the flavors to develop.
- Stir in 2 cups of Arborio rice, then pour in 1 cup of dry white wine, stirring until mostly absorbed.
- Gradually add 6 cups vegetable broth, one ladle at a time, letting the rice absorb the liquid before adding the next.
- Once the rice is cooked to al dente, gently fold in the sautéed mushrooms and onions. Season with salt and pepper.
- Stir in 1 cup grated Parmesan cheese until melted. Garnish with fresh parsley.
Notes
- For best flavor, use high-quality vegetable broth.
- Stir constantly to achieve the desired creaminess.
- Be patient and allow rice to absorb liquid gradually for perfect texture.
- Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 10mg