Creamy Carrot and Mushroom Risotto

Ingredients

• Butter (3 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1 cup)
• White wine (1/2 cup)
• Vegetable broth (4 cups, kept warm)
• Carrots (2 medium, diced)
• Mushrooms (1 cup, sliced)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish, chopped)

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. In a separate large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Add the Arborio rice to the pot and stir to coat it with the butter. Cook for 2-3 minutes, until the rice is slightly toasted.
4. Pour in the white wine and cook until it is fully absorbed by the rice, stirring continuously.
5. Add the diced carrots and sliced mushrooms to the pot, stirring well to combine with the rice.
6. Begin adding the simmering vegetable broth to the pot, one ladleful at a time. Stir continuously, allowing each ladleful to be absorbed before adding more broth.
7. Continue this process for 20-25 minutes until the rice is cooked al dente and has a creamy consistency.
8. Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve the carrot and mushroom risotto hot, garnished with freshly chopped parsley.