Mushroom Risotto
Dave Fass
Creamy risotto with mushrooms and Parmesan cheese.
Ingredients
- 300g Arborio rice
- 1 onion
- 200g mushrooms
- 1 liter vegetable broth
- 100ml white wine
- 50g Parmesan cheese
- Olive oil
- Salt and pepper
Instructions
- Sauté chopped onion and mushrooms in olive oil until soft.
- Add Arborio rice and cook for 1-2 minutes.
- Gradually add broth and wine, stirring continuously until rice is creamy and cooked.
- Stir in Parmesan cheese and season with salt and pepper before serving.