Creamy Mushroom Risotto

A rich and creamy mushroom risotto that is comforting and flavorful, perfect for a satisfying no-chicken meal.

Steps

1. Heat olive oil and butter in a pan over medium heat. 2. Add chopped onion and garlic, sauté until translucent. 3. Add sliced mushrooms and cook until soft. 4. Stir in Arborio rice and cook for 1-2 minutes until slightly toasted. 5. Gradually add vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. 6. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. 7. Stir in Parmesan cheese, salt, and pepper. 8. Garnish with fresh parsley and serve warm.

1/2 cup Arborio rice 1 cup vegetable broth 1/2 cup mushrooms, sliced 1/4 cup white onion, finely chopped 1 garlic clove, minced 2 tbsp grated Parmesan cheese 1 tbsp olive oil 1 tbsp butter Salt and pepper to taste Fresh parsley for garnish