Portabella Mushroom Risotto with Creamy Parmesan Sauce
A creamy, flavorful Portabella mushroom risotto topped with a luscious Parmesan sauce—perfect for cozy dinners or special occasions.
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups Portabella mushrooms sliced
- 4 cups vegetable or chicken broth
- ½ cup white wine optional
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp butter
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until fragrant.
- Add sliced Portabella mushrooms and cook for about 5 minutes, until softened.
- Stir in Arborio rice and cook for 2 minutes until the rice is lightly toasted.
- If using wine, add it now and let it reduce for 1-2 minutes.
- Gradually add warm broth one ladle at a time, stirring constantly until absorbed before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.
- Stir in the cream, Parmesan, and butter. Season with salt and pepper.
- Serve hot with additional Parmesan if desired.
Notes
- For a vegan option, swap the butter and cream for plant-based alternatives and use vegan Parmesan.
