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A luxurious Italian risotto with arborio rice, mixed mushrooms, white wine, and plenty of parmesan cheese — stirred to creamy perfection.
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Heat olive oil and butter in a large pan. Sauté sliced mushrooms until golden, about 6 minutes. Set aside.
In the same pan, sauté diced onion for 3 minutes until translucent.
Add arborio rice and toast for 2 minutes, stirring constantly.
Pour in white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring frequently, until rice is creamy and al dente (about 20 minutes).
Stir in sautéed mushrooms, parmesan, and a knob of butter.
Season with salt and pepper. Serve immediately.
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Recipe from Macro Kitchen — macro.kitchen/recipes/creamy-mushroom-risotto
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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