Creamy Parmesan Mushroom Risotto
Nutrition per Serving
450
Calories
12g
Protein
60g
Carbs
18g
Fat
Grocery list: Arborio rice, mushrooms, Parmesan cheese, white wine, vegetable broth, onion, garlic, olive oil, salt, pepper. GI: Arborio rice (medium), mushrooms (low), Parmesan cheese (low), white wine (low), vegetable broth (low), onion (low), garlic (low), olive oil (low).
Ingredients
1 cup Arborio rice (200g), 2 cups sliced mushrooms (150g), 1/2 cup grated Parmesan cheese (45g), 1/2 cup white wine (120ml), 4 cups vegetable broth (950ml), 1 medium onion, chopped, 2 cloves garlic, minced, 2 tablespoons olive oil (30ml), Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pan over medium heat. 2. Add the onion and garlic, sauté until translucent. 3. Add the mushrooms, cook until browned. 4. Add the rice, stir to coat in the oil and lightly toast. 5. Pour in the wine, stir until absorbed. 6. Gradually add the broth, stirring constantly, until the rice is creamy and al dente. 7. Stir in the Parmesan cheese, season with salt and pepper. 8. Serve immediately.
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