How To Make Marjoram and Mushroom Risotto
Creamy and flavorful risotto with marjoram and button mushrooms.
Serves:
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 cups of button mushrooms, sliced
- 1 tsp of dried marjoram
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 tbsp of olive oil
- 1 1/2 cups of arborio rice
- 4 cups of vegetable broth
- 1/2 cup of grated parmesan cheese
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes or until the onion is translucent.
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Add the sliced mushrooms, marjoram, salt, and black pepper, and cook for 5-7 minutes or until the mushrooms are tender.
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Add the arborio rice to the pot and stir until the rice is coated in the mushroom mixture.
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Gradually pour the vegetable broth into the pot, stirring constantly, until the liquid has been absorbed by the rice. Repeat this process until the rice is cooked and creamy.
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Stir in the grated parmesan cheese and let it melt into the risotto.
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Serve the risotto hot garnished with additional grated parmesan cheese and marjoram leaves.
Nutrition
- Calories : 389kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 12mg
- Sodium : 1334mg
- Total Carbohydrates : 65g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 11g
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