"Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup mixed mushrooms, sliced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions:
1. In a large pan, sauté the onion and garlic in butter until fragrant.
2. Add the mushrooms and cook until they release their juices.
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3. Stir in the Arborio rice and cook for a few minutes until it starts to turn translucent.
4. Pour in the white wine and cook until it is absorbed.
5. Gradually add the broth, one ladle at a time, stirring constantly until the rice is creamy and al dente.
6. Stir in the Parmesan cheese and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.
Nutritional info:
- Calories: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 10g
Cooking tips:
- Use a good quality broth for best flavor.
- Stir the risotto constantly to achieve a creamy consistency.
- Add a splash of truffle oil for extra richness.
Grocery list:
- Arborio rice
- Chicken or vegetable broth
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