Creamy Mushroom Risotto

Arborio rice slowly stirred with mushrooms, white wine, and Parmesan for a velvety Italian classic.

Ingredients

• 1.5 cups arborio rice
• 3 cups mixed mushrooms, sliced
• 1/2 cup white wine
• 4 cups vegetable broth, warm
• 1/2 cup Parmesan, grated
• 2 tablespoons butter
• 1 shallot, diced
• 2 tablespoons olive oil

Instructions

1. Saute mushrooms in olive oil until golden; set aside.
2. Saute shallot in butter; add rice and toast 2 minutes.
3. Add wine and stir until absorbed.
4. Add warm broth one ladle at a time, stirring until absorbed before adding more.
5. After ~18 minutes, fold in mushrooms and Parmesan.
6. Season and serve immediately.

Nutrition (per serving)

420 cal · 12g protein · 58g carbs · 16g fat

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