Risotto funghi misti e pomodoro, pronto in 40 minuti

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without the cost of wine.

Heat vegetable broth in a saucepan over low heat.

In a large skillet, heat olive oil and butter over medium heat until melted.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until browned, about 5-7 minutes.

Incorporate arborio rice and stir to coat with oil, cooking for 1-2 minutes.

Pour in white wine and stir until absorbed, about 2-3 minutes.

Begin adding warmed vegetable broth, one ladle at a time, stirring frequently until absorbed.

Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.

Stir in chopped sundried tomatoes and grated parmesan cheese.

Season with salt and black pepper to taste.

Remove from heat and let sit for 2 minutes before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens