Servings: 4 servings
Calories: 350kcal
Equipment
- Large pot
Ingredients
For the Rice
- 1 cup Arborio rice essential for creaminess
For the Broth
- 4 cups vegetable broth substitute with chicken broth if desired
For the Vegetables
- 8 oz sliced mushrooms any favorite variety
- 1 medium diced onion adds aromatic foundation
- 2 cloves minced garlic infuses fragrant kick
For the Creaminess
- 1 cup heavy cream can substitute with dairy-free options
For Cooking
- 2 tablespoons olive oil for sautéing
- to taste salt season gradually
- to taste pepper adds warmth and spice
For Garnishing
- 2 tablespoons fresh parsley sprinkle on top
Instructions
Instructions
- In a large pot, pour the olive oil and heat it over medium heat until shiny.
- Add the diced onion to the pot. Sauté for about 3-4 minutes until translucent and fragrant.
- Toss in the minced garlic and sliced mushrooms. Stir and cook for another 5-6 minutes until the mushrooms are soft.
- Stir in the Arborio rice. Let it toast for 2 minutes.
- Carefully add the vegetable broth into the pot. Bring it to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes.
- Add the heavy cream to the pot and stir until everything is uniformly combined.
- Sprinkle salt and pepper to taste, adjusting gradually.
- Serve hot, garnishing with fresh parsley.
Notes
For a gourmet finish, drizzle with a bit of truffle oil if desired.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 450mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg
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