Onion and Mushroom Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Vegetable broth - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 cup
• Mushrooms - 8 ounces, sliced
• Onion - 1 large, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and sliced mushrooms. Cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 1-2 minutes, until the rice is slightly toasted.
4. Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Continue adding the broth and stirring until the rice is creamy and tender, about 20 minutes.
7. Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
8. Remove from heat and let the risotto rest for a few minutes.
9. Serve the risotto hot, garnished with fresh chopped parsley.