Vegetarian Creamy Parmesan Risotto
Indulge in the rich, comforting flavors of our Vegetarian Creamy Parmesan Risotto—a masterpiece of creamy Arborio rice infused with the earthy essence of mushrooms, the zest of dry white wine, and the savory decadence of freshly grated Parmesan cheese. This recipe is the epitome of Italian comfort food, combining a simple yet elegant cooking technique of gradually simmering Arborio rice in warm vegetable broth to achieve a perfectly creamy texture. Enhanced with aromatic garlic, sweet onions, and a touch of vibrant parsley, this dish is a vegetarian delight that’s both hearty and sophisticated. Ready in under an hour, it’s perfect for a weeknight treat or an impressive main course for dinner guests. Serve it as a stand-alone dish or pair it with a crisp green salad for an unforgettable meal! Keywords: vegetarian risotto, creamy Parmesan risotto, Italian comfort food, Arborio rice recipe, easy risotto recipe.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 8 ounces Button mushrooms, sliced
- 6 cups Vegetable broth
- 0.5 cup Dry white wine
- 1 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
In a large skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook until translucent, about 4-5 minutes.
Add the minced garlic and sliced mushrooms to the pan. Cook for another 4-5 minutes until the mushrooms become soft.
Stir in the Arborio rice, ensuring it is well-coated with the oil and butter. Toast the rice for about 2 minutes, stirring frequently.
Pour in the dry white wine and cook until the liquid is almost fully absorbed, stirring constantly.
Begin adding the warm vegetable broth to the rice, one ladle at a time, allowing the liquid to be absorbed before adding more. Continue stirring frequently. Repeat this process until the rice is creamy and cooked al dente, about 20-25 minutes.
Once the rice is cooked, remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and fully incorporated.
Season with salt and black pepper, adjusting to taste.
Garnish with fresh parsley before serving. Enjoy your creamy vegetarian Parmesan risotto!
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 5962 mg | 259% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 32.4 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1305 mg | 100% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4196 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
