Potato and Mushroom Risotto

Ingredients

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

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 2 minutes.
4. Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. Add the diced potatoes and sliced mushrooms to the pot. Stir well.
6. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Continue adding the broth and stirring until the rice and potatoes are cooked and the risotto is creamy, about 20 minutes.
8. Remove the pot from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
9. Garnish with chopped fresh parsley before serving.