1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
2. Add the Arborio rice, stirring to coat with the oil and toast slightly until the edges become translucent, about 2 minutes.
3. Begin adding the warm mushroom broth, one ladle at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle.
4. Halfway through, add the sliced mushrooms and continue to add broth and stir.
5. Once the rice is al dente and creamy, remove from heat. Stir in the Parmesan cheese and butter until melted and combined. Season with salt and pepper to taste.
6. Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 300 kcal | Servings: 4 servings😋❤️
