Garlic Butter Mushroom Risotto

A creamy, comforting risotto featuring earthy mushrooms sautéed in garlic butter. This dish is perfect for a satisfying solo meal with rich flavors and a velvety texture.

Steps

1. Heat olive oil and half the butter in a pan over medium heat. 2. Add shallot and garlic; sauté until translucent. 3. Add mushrooms and cook until softened and lightly browned. 4. Stir in Arborio rice and cook for 1-2 minutes until slightly translucent at edges. 5. Pour in white wine if using; cook until mostly absorbed. 6. Add warm vegetable broth one ladle at a time, stirring frequently, letting liquid absorb before adding more. 7. Continue until rice is creamy and tender, about 18-20 minutes. 8. Stir in remaining butter and Parmesan cheese; season with salt and pepper. 9. Garnish with fresh parsley and serve immediately.

• 100g Arborio rice • 150g mixed mushrooms (button, cremini, shiitake) • 1 small shallot, finely chopped • 1 garlic clove, minced • 500ml vegetable broth, kept warm • 30g unsalted butter • 30ml dry white wine (optional) • 20g grated Parmesan cheese • 1 tbsp olive oil • Salt and black pepper to taste • Fresh parsley for garnish