Mushroom Risotto

Ingredients

• •1.5 cups arborio rice
• •4 cups vegetable broth (gluten-free)
• •8 oz mushrooms
• •1 onion
• •1/2 cup white wine
• •1/2 cup parmesan
• •2 tbsp butter

Directions

1. 1Saute mushrooms, set aside.
2. 2Soften onion, toast rice, deglaze with wine.
3. 3Add warm broth a ladle at a time, stirring, until creamy.
4. 4Fold in mushrooms, butter and parmesan.

💡 Risotto mushrooms should be browned before they meet the rice; adding wet mushrooms too early lowers the pan temperature and weakens their flavour.

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