Mushroom Risotto

Name: Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon butter; 1 teaspoon minced celery; 355 milliliters sliced fresh mushrooms; 1 teaspoon minced fresh parsley; 1 clove garlic, crushed; 59 milliliters heavy cream; 1 Tbsp olive oil; 3 smalls onions, finely chopped; 237 milliliters grated Parmesan cheese; 237 milliliters rice; 4 servings salt and pepper to taste; 1 liters vegetable stock; 237 milliliters whole milk

Mushroom Risotto is a gluten free recipe with 4 servings. This main course has 452 calories, 17g of protein, and 19g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a rather cheap recipe for fans of Mediterranean food. Head to the store and pick up butter, parsley, vegetable stock, and a few other things to make it today.

Instructions

Heat olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned.

Ingredients you will need

Olive Oil

Garlic

Onion

Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

Ingredients you will need

Mushrooms