Description
A comforting Italian dish featuring creamy Arborio rice and umami-rich mushrooms, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup mushrooms, sliced (e.g., cremini or shiitake)
- 1/2 cup dry white wine
- 1 shallot, finely chopped
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the broth in a saucepan over low heat.
- Sauté the shallots in olive oil until translucent, about 2-3 minutes.
- Add the sliced mushrooms and cook until browned, approximately 5-7 minutes.
- Toast the Arborio rice for 1-2 minutes, stirring constantly.
- Incorporate the dry white wine, stirring until absorbed, about 3-4 minutes.
- Gradually add the warm broth one ladle at a time, stirring frequently, for about 18-20 minutes.
- Finish with grated Parmesan cheese and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with broth or water to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg