Creamy Mushroom Risotto Recipe

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

1. In a large skillet, heat olive oil over medium-high heat. Sauté the onion and garlic until the onion softens and the garlic turns light brown. Remove the garlic, then incorporate parsley, celery, salt, and pepper. Cook until the celery is tender, then introduce the mushrooms. Lower the heat to low and continue cooking until the mushrooms soften.
2. Pour the milk and cream into the skillet, stirring in the rice to combine. Bring to a simmer. Gradually stir the vegetable stock into the rice, adding one cup at a time and allowing it to be fully absorbed before adding the next.
3. Once the rice is fully cooked and has absorbed most of the liquid, stir in the butter and Parmesan cheese. Remove from heat. Serve immediately for the best flavor and texture.

Nutrition

• Calories: 439 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 7 g
• Sodium Content: 768 mg
• Protein Content: 17 g
• Cholesterol Content: 50 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g