Carrot and Mushroom Risotto

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Vegetable broth - 4 cups
• Arborio rice - 1 1/2 cups
• Mushrooms - 8 oz, sliced
• Carrots - 2, peeled and diced

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. In a separate large pot, melt the butter over medium heat. Add the onion and garlic, and cook until the onion is translucent.
3. Add the Arborio rice to the pot and stir to coat it with the butter. Cook for 2-3 minutes, until the rice is slightly toasted.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Add the diced carrots and sliced mushrooms to the pot. Stir well to combine.
6. Begin adding the simmering vegetable broth to the pot, one ladleful at a time. Stir continuously and wait for each ladleful to be absorbed before adding more broth.
7. Continue adding broth and stirring until the rice is cooked al dente and has a creamy consistency. This process will take about 20-25 minutes.
8. Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve the carrot and mushroom risotto hot, garnished with fresh parsley.