Mushroom Risotto with Grated Cheese

Step 1

Heat the 1 tbsp olive oil in a large skillet over medium-high. Add the 12 oz sliced mushrooms and cook until browned and tender, about 8 minutes. Remove and set aside.

Step 2

In a saucepan, keep the 4 cups vegetable broth warm over low heat.

Step 3

In the same skillet, melt 2 tbsp of the butter over medium. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

Step 4

Stir in the 1.5 cups arborio rice and toast for 2 minutes, stirring constantly, until the edges look translucent.

Step 5

Add 1 cup of warm broth, stirring until absorbed. Continue adding broth 1 cup at a time, stirring often, until the rice is creamy and al dente, about 20 minutes.

Step 6

Fold in the cooked mushrooms and the remaining 1 tbsp butter. Remove from heat and stir in the 0.5 cup grated parmesan until melted. Season with salt and pepper to taste.

Step 7

Serve immediately, topped with extra grated cheese if desired.