Description:
A rich and velvety Italian-style risotto made with arborio rice, butter, mushrooms, and Parmesan cheese. This vegetarian dish is perfect for those seeking a carb-heavy, calorie-dense, and satisfying meal for healthy weight gain.
🕒 Total Time: 35 minutes
🍽️ Servings: 2
🔥 Calories per serving: ~560 kcal
🛒 Ingredients
- 1 tablespoon olive oil or butter
- 1 tablespoon unsalted butter (for finishing)
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 150g (5 oz) mushrooms, sliced (cremini, button, or mixed)
- 3/4 cup arborio rice (short-grain risotto rice)
- 1/3 cup dry white wine (optional)
- 2 1/2 cups vegetable broth (warm)
- 1/4 cup heavy cream (optional, for extra creaminess)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
🍳 Instructions
1. Prepare the broth:
- Warm the vegetable broth in a small saucepan and keep it on low heat while cooking the risotto.
2. Sauté the vegetables:
- In a large skillet or saucepan, heat olive oil over medium heat.
- Add the chopped onions and cook for 2–3 minutes until translucent.
- Add the garlic and sliced mushrooms, and cook for 5–6 minutes until the mushrooms are soft and browned.
3. Toast the rice:
- Add the arborio rice to the pan and stir well to coat with oil and mix with the vegetables.
- Toast the rice for 1–2 minutes until edges are translucent.
4. Deglaze with wine (optional):
- Pour in the white wine and stir until it is absorbed by the rice. This step adds flavor but can be skipped if preferred.
5. Cook the risotto:
- Add 1/2 cup of warm broth to the rice and stir constantly until the liquid is absorbed.
- Continue adding broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- This process takes about 18–20 minutes. The rice should be creamy but al dente.
6. Finish and serve:
- Lower the heat and stir in the butter, heavy cream (optional), and grated Parmesan cheese.
- Season with salt and black pepper to taste.
- Stir until smooth and creamy.
7. Garnish and serve:
- Spoon the risotto onto plates or bowls, garnish with parsley and extra Parmesan if desired. Serve hot.
💡 Tips:
- Stirring constantly helps release the starches from the rice, creating a creamy texture.
- Add more Parmesan and cream if you want a richer version.
- Serve with crusty bread for extra calories.
