Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 cups mixed wild mushrooms (chopped)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1/4 cup white wine vinegar
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions and garlic, sauté until soft.
- Stir in wild mushrooms and cook until tender.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine vinegar and stir until absorbed.
- Gradually add vegetable broth, one ladle at a time, stirring frequently.
- Cook until rice is creamy and al dente (about 20 minutes).
- Stir in Parmesan cheese and parsley.
- Season with salt and pepper to taste.
- Serve warm.
Notes
- Use a mix of mushrooms like shiitake, oyster, or chanterelle for best flavor.
- Stir frequently to prevent sticking.
- Keep broth warm for easier absorption.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg