Mushroom Risotto

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Ingredients:

• · 1 cup Arborio rice

• · 4 cups vegetable broth

• · 1 cup mushrooms (such as cremini or shiitake), sliced

• · 1 small onion, finely chopped

• · 2 cloves garlic, minced

• · 1/4 cup grated Parmesan cheese

• · 2 tablespoons butter

• · Salt and pepper to taste

• · Fresh parsley for garnish

Preparation:

In a large pan, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.

Add the mushrooms and cook until they release their moisture and become golden brown.

Stir in the Arborio rice and cook for a minute until it becomes translucent.

Gradually add the vegetable broth, stirring frequently, until the rice absorbs the liquid and becomes creamy.

Remove from heat and stir in the Parmesan cheese. Season with salt and pepper.

Garnish with fresh parsley and serve hot.