Risotto is comfort food at its finest, and this one-pot mushroom version is no exception. With a creamy texture and umami-packed flavour, it makes for a cozy and satisfying winter meal.
Ingredients:
- 2 tbsp olive oil
- 500g mixed mushrooms, sliced (such as king oyster, oyster, and lion's mane)
- 1 onion, diced
- 2 cloves garlic, minced
- 300g Arborio rice
- 1 litre vegetable broth, warmed
- 50g Parmesan cheese, grated
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
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Heat the olive oil in a large pot. Add the mushrooms and cook until they release their juices and start to brown.
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Add the onion and garlic to the pot and sauté until the onion is translucent.
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Stir in the rice and cook for another minute to toast it slightly.
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Gradually add the warm vegetable broth, stirring frequently, until the rice is tender and creamy. This will take about 20-30 minutes.
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Stir in the grated Parmesan cheese and season with salt and pepper to taste.
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Serve hot, garnished with chopped parsley.
