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Mouthwatering Mushroom Risotto for Cozy Evenings
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack to elevating your weeknight dinner without the stress or the splurge. I’ve been in those shoes—rushing home after a long day, thinking of what to cook that’s as easy on the wallet as it is on the clock. Enter this incredible Mushroom Risotto that hits the spot every time. And guess what? No oven needed!
Why You’ll Love It
- No oven needed!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 2 cups Arborio rice
- 1 pound mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and cook until softened.
- Add the garlic and mushrooms, cooking until the mushrooms start to brown, about 5-7 minutes.
- Pour in the Arborio rice, stirring for 2 minutes to coat in the mixture.
- Gradually add the vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more.
- When the rice is al dente and creamy, stir in the Parmesan cheese until melted. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley if desired.
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Keeping It Real
- Let’s face it, sometimes we just need something easy and rewarding after a long day. This risotto? Perfect for those evenings.
- Plus, with side gigs like these, you can maximize your down-time while dinner cooks itself—call it a win-win!
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