Vegetarian Mushroom Risotto
Creamy and savory mushroom risotto cooked slowly with arborio rice, garlic, onions, Parmesan cheese, and fresh herbs.
This vegetarian mushroom risotto is rich, comforting, and flavorful. Arborio rice is cooked gently with sautéed mushrooms, garlic, onions, and vegetable broth, creating a creamy texture. Finished with Parmesan cheese and fresh parsley, it makes a perfect meal for special occasions or cozy evenings at home.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Vegetable Broth - 1000 ml
- Garlic - 2 cloves
- Parsley - 10 g
- Mushrooms - 300 g
- Onion - 1 pc
- Salt - 1 pinch
- Arborio Rice - 300 g
- Olive Oil - 30 ml
- Parmesan Cheese - 50 g
Directions
Step 1
Heat 30 ml olive oil in a large pot over medium heat.
Step 2
Sauté 1 diced onion and 2 minced garlic cloves until soft, about 3-4 minutes.
Step 3
Add 300 g sliced mushrooms, cook until browned, about 5 minutes.
Step 4
Stir in 300 g arborio rice and toast lightly for 2 minutes.
Step 5
Gradually add 1 liter vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more broth.
Step 6
Continue cooking and stirring for about 20-25 minutes until creamy and rice is tender.
Step 7
Remove from heat, stir in 50 g grated Parmesan cheese and season with salt and pepper to taste.
Step 8
Garnish with 10 g fresh chopped parsley and serve immediately.
Cook's Notes
Use a variety of mushrooms for a richer flavor.