Mushroom Risotto

6 minutesPrep time

25 minutesCook time

429 cal.Per serving

Ingredients for 1

1/3 cup

Arborio rice

4 oz

Baby bella mushrooms (whole)

1 cup

Veggie broth

1 tbsp

Parmesan (grated)

1/8 cup

White wine

1/2

Shallot

optional

1/2 handful

Arugula

1/4 clove

Garlic

Stovetop, Pot (small), Frying pan, Knife

Step 1
Keep the veggie stock hot in a small pot over low heat.
Step 2
Peel & mince the shallot.
Step 3
Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
Step 4
Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Step 5
Add a ladleful of stock. Stir until it's absorbed.
Step 6
Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.
Step 7
Clean & slice the mushrooms.
Step 8
Peel & mince the garlic.
Step 9
Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.
Step 10
Add the parmesan to the rice & stir to combine.
Step 11
Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!