Savory Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz assorted fresh mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
3. Add the sliced mushrooms and cook until they release their juices and start to brown.
4. Stir in the Arborio rice and cook for a couple of minutes until the grains are lightly toasted.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue this process until the rice is creamy and cooked to your desired consistency.
8. Remove the skillet from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper.
9. Serve the mushroom risotto hot, garnished with fresh parsley.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 60g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1200mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 8mg | Calcium: 200mg | Iron: 3mg

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