Creamy Italian Risotto with Mushrooms

Ingredients

• 1 liter vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, finely chopped
• 300 grams arborio rice
• 200 grams mixed mushrooms, sliced
• 120 ml dry white wine
• 60 grams Parmesan cheese, grated
•  Salt and pepper to taste
•  Fresh parsley, for garnish

Instructions

1. 1 Heat the vegetable broth in a pan over low heat.
2. 2 Heat the olive oil in a large pan and add the onion and garlic. Cook until soft.
3. 3 Add the arborio rice and stir well. This ensures that each grain is coated in the oil, helping to create a creamy texture.
4. 4 Add the mushrooms and cook until soft.
5. 5 Add the white wine and let the alcohol evaporate.
6. 6 Now add the warm vegetable broth, one ladle at a time. Stir constantly and only add more broth once the previous one has been fully absorbed. This adds extra flavor and makes the risotto deliciously creamy.
7. 7 When all the broth has been absorbed and the rice is cooked, remove the pan from the heat and stir in the Parmesan cheese.
8. 8 Season with salt and pepper and serve with some fresh parsley. Enjoy!