Extra (mushroom) Recipe
Savor the rich, earthy flavors of our Extra Mushroom dish, featuring a medley of fresh, sautéed mushrooms served with a hint of garlic and herbs.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom Risotto Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on low heat.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 3
Add the Mushrooms
Stir in the sliced mushrooms and cook until they are softened and browned, about 5 minutes.
- 4
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish with Butter and Cheese
Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Serve
Garnish with chopped fresh parsley before serving hot.
