Vegetarian Wild Mushroom & Corn Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent, about 3-4 minutes.

3. 3

   Cook the Mushrooms

   Add the shiitake, button, and portabella mushrooms to the skillet. Cook until softened, about 5-7 minutes.

4. 4

   Add the Rice

   Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.

5. 5

   Incorporate the Broth

   Pour in a ladle of the warm vegetable broth and stir constantly until it is absorbed. Continue adding the broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Add Corn and Cheese

   Stir in the fresh corn kernels and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.

7. 7

   Garnish and Serve

   Remove from heat and stir in fresh parsley. Serve hot, garnished with extra Parmesan cheese if desired.