Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups vegetable broth, warmed
- 2 cups fresh mushrooms, sliced (button, cremini, or shiitake)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (optional but recommended)
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese (or vegan alternative)
- 2 tablespoons unsalted butter or plant-based butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by warming the vegetable broth in a saucepan over low heat. Slice the mushrooms and finely chop the onion and garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms + a pinch of salt and cook until browned, about 5-7 minutes. Add the onion and garlic, sauté until translucent and fragrant.
- Add the Arborio rice to the skillet, stirring to coat each grain. Toast for about 2 minutes, then pour in white wine, stirring until mostly absorbed.
- Begin adding the warm broth, ½ cup at a time, stirring constantly. Wait until mostly absorbed before adding more. Continue until rice is tender and creamy, about 18-20 minutes.
- Remove from heat. Stir in Parmesan and butter until smooth. Season with salt and pepper. Garnish with chopped parsley.
Notes
- Use a variety of mushrooms for richer flavor, such as shiitake or portobello.
- For vegan version, replace Parmesan with nutritional yeast or vegan cheese and use plant-based butter.
- Stir constantly during the addition of broth to achieve a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian, optionally Vegan
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg