Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 2-3 minutes.

3. 3

   Cook the Mushrooms

   Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.

4. 4

   Toast the Rice

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

5. 5

   Add the Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

6. 6

   Gradually Add Broth

   Add a ladle of the warm vegetable broth to the rice and stir continuously until the liquid is absorbed. Repeat this process, adding broth gradually and stirring until the rice is creamy and al dente, about 18-20 minutes.

7. 7

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese, lemon zest, lemon juice, chopped parsley, salt, and black pepper to taste.

8. 8

   Serve

   Spoon the risotto into bowls and garnish with additional parsley and Parmesan if desired. Serve immediately.