Creamy, dreamy risotto - minus the stress. This version uses arborio rice, sautéed mushrooms, and just a few pantry staples for a satisfying, meatless dinner. A little stirring brings out that rich, velvety texture that feels like restaurant-quality comfort food. Add a sprinkle of parmesan or vegan cheese if desired.
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups broth
- 8 oz mushrooms, sliced
- 1/2 cup Parmesan cheese
- Salt and pepper
- Parsley to garnish
Instructions
- Sauté onion and garlic in olive oil.
- Add mushrooms and cook until soft.
- Stir in Arborio rice and toast 1 minute.
- Add wine; stir until absorbed.
- Add broth gradually while stirring until creamy.
- Stir in Parmesan, season, and garnish.
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