Mushroom Risotto

DinnerStovetop40 minServes 4Vegetarian

Use vegetable broth to keep it vegetarian.

Ingredients

• 1 1/2 cups arborio rice
• 8 oz mushrooms, sliced
• 1 onion, diced
• 5 cups hot broth
• 1/2 cup parmesan
• 2 tbsp butter

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Cook the mushrooms in 1 tbsp butter until browned, 6 minutes; remove.
2. Soften the onion in the remaining butter, then stir in the rice for 1 minute.
3. Add hot broth a ladle at a time, stirring, letting each addition absorb, for 18-22 minutes until creamy and just tender.
4. Stir in mushrooms and parmesan and season.

Swaps

• Water plus a bouillon cube or a spoon of soy sauce can replace broth.
• Quinoa, couscous or riced cauliflower can stand in for rice.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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