Mushroom Risotto with Grated Cheese

Ingredients

• 1.5 cups arborio rice
• 12 oz mixed mushrooms
• 4 cups vegetable broth
• 1 medium onion
• 3 tbsp butter
• ½ cup parmesan cheese
• 1 tbsp olive oil

Instructions

1. 1

   Heat the 1 tbsp olive oil in a large skillet over medium-high. Add the 12 oz sliced mushrooms and cook until browned and tender, about 8 minutes. Remove and set aside.

2. 2

   In a saucepan, keep the 4 cups vegetable broth warm over low heat.

3. 3

   In the same skillet, melt 2 tbsp of the butter over medium. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

4. 4

   Stir in the 1.5 cups arborio rice and toast for 2 minutes, stirring constantly, until the edges look translucent.

5. 5

   Add 1 cup of warm broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring often, until the rice is creamy and al dente, about 20 minutes.

6. 6

   Fold in the cooked mushrooms and the remaining 1 tbsp butter. Remove from heat and stir in the 0.5 cup grated parmesan until melted. Season with salt and pepper to taste.

7. 7

   Serve immediately, topped with extra grated cheese if desired.

Tools you’ll need

• large skillet
• saucepan
• wooden spoon
• measuring cups

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