Creamy Mushroom Risotto

Step 1

In a large saucepan, heat the olive oil over medium heat.

Step 2

Add the chopped onion and garlic and cook until softened, about 5 minutes.

Step 3

Add the Arborio rice and stir until the rice is coated with the oil and onion mixture.

Step 4

Pour in the vegetable broth, about 1 cup at a time, stirring constantly and adding more broth as the rice absorbs it. This process will take about 20-25 minutes.

Step 5

Meanwhile, in a separate pan, sauté the sliced mushrooms in a little olive oil until they are browned and tender.

Step 6

Once all the broth has been absorbed and the rice is cooked through and tender, stir in the sautéed mushrooms, grated Parmesan cheese, and heavy cream.

Step 7

Season with salt and pepper to taste.

Step 8

Serve hot with extra Parmesan cheese and freshly ground black pepper on top.