Ingredients
2 servings
- 3/4 cup risotto rice (arborio or carnaroli)
- 8 oz mushrooms, sliced
- 1 small onion, finely diced
- 1 garlic clove, minced
- 3 cups hot vegetable broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1/3 cup grated parmesan
- Fresh thyme or parsley
Instructions
Keep the broth hot in a small pot on a back burner
Fry the mushrooms in the oil until browned, then set aside
Melt half the butter and soften the onion and garlic for 3 minutes
Add the rice and stir for 1 minute until glossy
Add a ladle of broth and stir until absorbed
Keep adding broth one ladle at a time, stirring often, for 18 to 20 minutes
Stir in the mushrooms when the rice is tender with a slight bite
Off the heat, beat in the remaining butter and the parmesan
Rest for 2 minutes, then serve with herbs
Tips
- Naturally gluten-free if your broth is; contains milk
- For a vegan risotto, use plant butter and a little nutritional yeast instead of parmesan
- The finished risotto should flow slowly on the plate, so add a splash more broth if it is stiff
Check for allergies and intolerances before you start, and swap ingredients as needed.