Creamy Mushroom Risotto (Gluten Free, Vegetarian)
Servings: 6 servings
Calories: 220kcal
Ingredients
- 1 ½ tbsp. butter
- 8 ounces baby bella mushrooms
- ¼ cup yellow onion chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 4 cups vegetable broth
- ⅓ cup white wine
- 6 tbsp. parmesan cheese
- 2 tbsp. fresh parsley
- salt & pepper to taste
Instructions
- Warm vegetable broth in saucepan over medium low heat
- Meanwhile melt 1 tbsp. butter over medium heat.
- Add onion and garlic and sautee till fragrant about 1 minute. Then add mushrooms and continue to cook about 5-6 more minutes
- Stir in wine and cook another 2-3 minutes till almost absorbed. Remove mushroom mixture from pan and set aside.
- Melt remaining butter and stir in arborio rice until coated and slightly toasted about 1-2 minutes.
- Return mushroom mixture to the pan reserving some for topping.
- Ladle ½ cup of vegetable broth into the pan and stir continually till absorbed.
- Repeat adding ½ cup at a time and stirring constantly.
- It should take about 20-25 minutes to incorporate the broth.
- Stir in freshly grated parmesan cheese and taste for salt & pepper.
- Top with reserved mushrooms and fresh chopped parsley.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 29.3g | Protein: 9.5g | Fat: 6.1g | Saturated Fat: 3.5g | Cholesterol: 14mg | Sodium: 622mg | Potassium: 369mg | Fiber: 1.6g | Sugar: 1.5g | Calcium: 103mg | Iron: 1mg