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Mushroom Risotto
Mushroom Risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Creamy mushroom risotto with fresh veggies, perfect as a side or main dish.
Ingredients:
  • 1 tablespoon olive oil
  • 3 small onions, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced celery
  • salt and pepper to taste
  • 1.5 cups sliced fresh mushrooms
  • 1 cup whole milk
  • 0.25 cup heavy cream
  • 1 cup rice
  • 5 cups vegetable stock
  • 1 teaspoon butter
  • 1 cup grated Parmesan cheese
Instructions:
  • In a large skillet, heat olive oil over medium-high heat. Saute onion and garlic until onion is tender and garlic is lightly browned. Remove garlic, then add parsley, celery, salt, and pepper. Cook until celery is tender, then add mushrooms. Reduce heat to low and cook until mushrooms are soft.
  • Combine milk, cream, and rice in a skillet. Bring to a simmer. Gradually stir in vegetable stock, one cup at a time, allowing it to be absorbed before adding more.
  • Once the rice is perfectly cooked, gently fold in the butter and Parmesan cheese before taking it off the heat. Serve piping hot.

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