Creamy Mushroom Risotto with Parmesan and Fresh Herbs

1. 1

   Heat butter in a large pan over medium heat. Add mushrooms and cook until golden and tender, about 8 minutes. Remove and set aside.

2. 2

   In the same pan, add onion and garlic. Cook until softened, about 3 minutes. Add rice and toast for 2 minutes until edges are translucent.

3. 3

   Add white wine and stir until absorbed. Begin adding warm broth, one ladle at a time, stirring constantly until each addition is absorbed.

4. 4

   Continue adding broth and stirring for 18-20 minutes until rice is creamy and al dente. Stir in mushrooms, parmesan, and parsley. Season with salt and pepper. Serve immediately.

Per serving