ONE POT MUSHROOM RISOTTO
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, finely chopped
2 cloves garlic, minced - 8 ounces (about 225g) mushrooms (such as cremini or button), sliced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
INSTRUCTIONS
Sauté Onion and Garlic
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Mushrooms and Rice
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is well coated with the oil and slightly translucent.
Deglaze with Wine (Optional)
- Pour in the dry white wine (if using) and stir, scraping up any browned bits from the bottom of the pot.
- Cook until the wine has evaporated, about 1-2 minutes.
Cook the Risotto
- Gradually add the vegetable broth to the pot, one ladleful at a time, stirring frequently.
- Allow each addition of broth to be absorbed by the rice before adding more.
- Continue cooking and stirring until the rice is creamy and tender, about 20-25 minutes.
- You may not need to use all of the broth.
Finish the Risotto
- Once the rice is cooked to your desired consistency, remove the pot from the heat. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
Serve
- Spoon the One-Pot Mushroom Risotto into serving bowls and garnish with chopped fresh parsley or thyme, if desired. Serve hot and enjoy!
