Creamy Mushroom Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups low-sodium vegetable broth
• 12 oz cremini mushrooms, sliced
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmesan made with vegetarian rennet
• 1/2 tsp fine salt, divided
• 1/4 tsp ground black pepper

Step-by-step instructions

1. Warm broth in a saucepan. Brown mushrooms in oil in a wide pan for 7 minutes; add half the salt and transfer out.
2. Melt 1 tablespoon butter in the pan. Cook onion 4 minutes, then garlic 30 seconds. Add rice and stir 2 minutes. Add wine and stir until mostly absorbed.
3. Add warm broth a ladle at a time, stirring frequently and adding more when nearly absorbed. Cook 18 to 22 minutes, until rice is tender with a slight bite; some broth may remain.
4. Fold in mushrooms, remaining butter, Parmesan, remaining salt, and pepper. Add broth for a loose texture. Rest off heat 3 minutes and serve.

Ingredient substitutions

• Replace wine with 1/2 cup additional vegetable broth.

Storage & reheating

Refrigerate in shallow containers within 2 hours for 3 days. Reheat to 165°F (74°C) with extra broth.

What to serve with it

Serve with roasted asparagus or a lemon-dressed salad.