Description
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Mushroom Risotto
Made with Arborio rice, sautéed shallots, earthy baby Bella mushrooms, and a hint of white wine, this risotto offers a delightful nuttiness complemented by Parmesan cheese and butter. It’s the perfect dish to impress your guests at a dinner party or enjoy on a cozy night in!
1 cup Arborio rice
¼ cup shallots, finely diced
1 tbsp olive oil
2 tbsp butter
¼ cup Parmesan cheese, shredded
¼ cup white wine
4 cups chicken stock
1 cup baby Bella mushrooms, sliced
1 tbsp fresh parsley, chopped
Directions:
1. Heat olive oil, add shallots, and cook until translucent.
2. Add rice and mushrooms, stir to coat with oil.
3. Pour in white wine, cook until absorbed.
4. Gradually add stock, stirring until absorbed. Cook until rice is al dente.
5. Add butter and Parmesan, mix well.
Prep Time: 10 mins
Kcal: 390
