Looking for a delicious and easy-to-make vegetarian dish? Try this creamy mushroom and vegetable risotto recipe! Made with fresh veggies, Arborio rice, and a blend of spices, this dish is sure to satisfy your taste buds.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
- In a large pot, heat the olive oil and butter over medium heat. Add the onions and garlic and sauté for 2-3 minutes, or until they are translucent.
- Add the Arborio rice to the pot and stir to coat with the oil and butter. Sauté for 2-3 minutes, or until the rice is slightly toasted.
- Slowly add the vegetable broth to the pot, one cup at a time, stirring constantly. Allow each cup of broth to be absorbed by the rice before adding the next cup.
- After the final cup of broth has been added, add the mushrooms, zucchini, and yellow squash to the pot. Stir to combine and cook for an additional 2-3 minutes, or until the vegetables are tender.
- Add the dried thyme, dried oregano, salt, and pepper to the pot and stir to combine.
- Remove the pot from the heat and stir in the Parmesan cheese and heavy cream.
- Serve the mushroom and vegetable risotto hot, garnished with additional Parmesan cheese and fresh herbs if desired.
Conclusion:
This creamy mushroom and vegetable risotto is a versatile dish that can be served as a main course or side dish. It's perfect for a cozy family dinner or a dinner party. The combination of fresh vegetables, Arborio rice, and spices makes this dish incredibly flavorful and satisfying. Give this recipe a try and impress your family and friends with your culinary skills!
