Creamy Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 cup sliced mushrooms
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a separate large pan, melt 1 tablespoon of butter over medium heat.
3. Add the onions and garlic, sauté until fragrant.
4. Add the Arborio rice and stir to coat the grains with butter.
5. Pour in the wine and cook until it is absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring constantly until each addition is absorbed.
7. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
8. In another pan, sauté the mushrooms in the remaining butter until they are browned.
9. Fold the sautéed mushrooms and Parmesan cheese into the risotto.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh parsley.

Nutritional Information

Calories: 550 kcal | Carbohydrates: 75g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 1200mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 250mg | Iron: 3mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}