Mushroom Risotto
Serves: 4
Total Cook Time: 50
Prep Time: 10
Cook Time: 40
Ingredients
- 1 Tbsp Olive Oil
- 1 onion, chopped
- 5 cups Cremini/baby Bella/brow button Mushrooms, sliced
- 2 Tbsp Garlic
- 1.5 cups Arborio/Risotto Rice
- 6 cups any type of broth (divided)
- 6 Tbsp vegan butter
- Salt and pepper to taste
- Chopped parsley (optional)
- Parmesan (optional)
Instructions
- Add olive oil to a pot with the chopped onions. Sauté on medium high until soft.
- Add sliced mushrooms and garlic and toss with onions.
- Cover pot and cook for a couple of minutes until mushrooms have released some water.
- Remove lid. Add rice and sauté with mushroom, garlic, and onions.
- Add 3 cups of broth, stir well. Cover ~20 minutes until broth absorbed. (Best if broth is warm to hot).
- Add 1.5 cups of broth and stir. Cover and simmer for ~10 min or until mostly absorbed.
- Add 1.5 cups of broth, stir, and cover 5-10 minutes. It’s ready when broth mostly absorbed.
- Turn off heat and stir in butter.
- Add salt and pepper to taste
- Serve with optional toppings
