Flavourful Mushroom Risotto

For a Serving Size of Two:

Ingredients:

• 60 grams Arborio rice
• 200 grams sliced mushrooms
• 100 grams finely chopped onion
• 2 cloves minced garlic
• 500 ml vegetable broth (or water)
• 2 teaspoons olive oil
• 1 tablespoon grated Parmesan cheese (optional)
• 1 teaspoon butter
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

Procedure:

• Heat half of the olive oil in a large pan and sauté the mushrooms until they release water and become golden brown. Set aside.
• In the same pan, heat the remaining oil, add minced garlic and chopped onion. Sauté until soft and translucent.
• Add Arborio rice to the pan and stir to coat with oil, cooking for 2-3 minutes until slightly toasted.
• Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to absorb before adding more. Continue for about 15-18 minutes until the rice is cooked and creamy but still slightly firm.
• Stir in the sautéed mushrooms and butter, along with thyme, salt, and black pepper to taste. If using Parmesan, fold it in at this stage.
• Garnish with fresh parsley and serve hot for a rich, creamy mushroom risotto.

Nutritional Benefits:

Nutritional Information:

• Calories: 471 kcal
• Protein: 13.4 g
• Carbohydrates: 74.4 g
• Fat: 16.6 g