RECIPE - SIMPLE MUSHROOM RISOTTO

Mushroom risotto is a classic Italian dish that has become a popular staple all over the world. The dish is made with creamy Arborio rice, flavorful mushrooms, and savory broth, all simmered together until perfectly cooked. Risotto originated in northern Italy, and it is believed that the first risotto dish was made in the 16th century in Milan.

This is a simple version of mushroom risotto that takes less time to prepare than traditional preparation which involves adding stock slowly, one cup at a time.

Ingredients (serves 4):

• 2 tbsp olive oil (30 ml)
• 1 onion, chopped (150 g / 5 oz)
• 2 garlic cloves, minced
• 400 g (14 oz) mushrooms, sliced
• 300 g (10.5 oz) Arborio rice
• 1 L (4 cups) vegetable broth
• 120 ml (1/2 cup) dry white wine
• 50 g (1.8 oz) butter
• 50 g (1.8 oz) Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Note - Regular cup mushrooms are fine, but for more flavour you can use portobello or swiss brown (or a combination!)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.

2. Add the mushrooms to the pot and cook until they are slightly softened.

3. Add the Arborio rice to the pot and stir until it is coated with the oil and juices in the pot.

4. Add the vegetable broth and wine to the pot and bring to a boil. Reduce the heat to low and let the risotto simmer for 15-20 minutes, stirring occasionally.

5. Once the rice is cooked and the broth has been absorbed, stir in the butter and Parmesan cheese. Season with salt and pepper to taste.

6. Serve the risotto hot, garnished with fresh parsley if desired.

Nutritional information per serving:

• Calories: 520 kcal
• Protein: 10 g
• Fat: 17 g
• Carbohydrates: 75 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 1200 mg

Note: Nutritional information is provided as a guide only and may vary depending on the ingredients and cooking methods used.