Mushroom Risotto

Ingredients

• 2 cups Arborio rice
• 1 lb fresh mushrooms, sliced
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. In a large pan, heat the olive oil over medium heat.
2. 2. Add the onion and garlic, sauté until translucent.
3. 3. Add the mushrooms and cook until they release their juices.
4. 4. Stir in the Arborio rice and cook for 2 minutes.
5. 5. Pour in the white wine and cook until evaporated.
6. 6. Gradually add the vegetable broth, stirring constantly until the rice is creamy and cooked through.
7. 7. Remove from heat and stir in the parmesan cheese.
8. 8. Season with salt and pepper, serve hot.