This easy mushroom risotto is a hands-off method of making risotto and it is absolutely delicious!
Easy Mushroom Risotto
Ingredients
- 1.5 cups arborio rice (short grain rice
- 500 g mushrooms (17oz)
- 1 onion, minced
- 3 cloves garlic, minced or pressed
- 4-6 cups veggie broth 1-1.4 litres
- salt to taste
Instructions
- In a large sauté pan or dutch oven, heat 2tbs olive oil on medium-high heat. Sauté the onion for a few minutes until it starts to turn translucent.
- Add the garlic and cook for 1 minute more, stirring frequently ensuring to not burn the garlic.
- Add in the mushrooms and a good pinch of salt and sauté until the mushrooms release their liquid.
- Add in the rice and stir to combine with the mushrooms and then add about 1.5 cups of broth. Reduce the heat to medium-low, cover, and allow to cook until the broth is almost all absorbed. Then add in another cup of broth and repeat the process until the rice is cooked through and creamy. Add salt as needed!