Creamy Mushroom Risotto

Ingredients

• 1.5 cups arborio rice
• 12 oz mixed mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups warm vegetable or chicken stock
• 0.5 cup dry white wine
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 0.75 cup grated Parmesan
• Salt and black pepper to taste
• Chopped parsley for serving

Steps

1. Warm the stock in a saucepan and keep it at a gentle simmer.
2. In a wide pot, heat olive oil and sauté mushrooms until browned; season and set aside.
3. In the same pot, cook onion until soft, add garlic, then toast the rice for 1–2 minutes.
4. Deglaze with wine. Add warm stock one ladle at a time, stirring until mostly absorbed before the next addition.
5. When rice is al dente and creamy (about 18–22 minutes), fold in mushrooms, butter, and Parmesan. Adjust seasoning and finish with parsley.

Serve beside Lemon Herb Roast Chicken or keep it light with Seared Salmon with Citrus.