Enhanced Mushroom and Walnut Risotto

Ingredients

• Vegetable broth (4 cups, kept warm)
• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Mushrooms (8 ounces, sliced (e.g., cremini or button mushrooms))
• Arborio rice (1 cup)
• Walnuts (1/2 cup, roughly chopped)
• Parmesan cheese (1/2 cup, grated (plus extra for serving))
• Fresh parsley (1/4 cup, chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat and keep it simmering throughout the cooking process.
2. In a separate large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8 minutes.
4. Stir in the Arborio rice, ensuring each grain is well coated with the oil and mushroom mixture. Cook for an additional 2 minutes to lightly toast the rice.
5. Begin adding the simmering vegetable broth to the pot, one ladleful at a time. Stir constantly and allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20 minutes.
6. Once the rice reaches the desired consistency, stir in the chopped walnuts, grated Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
7. Remove the pot from heat and let the risotto rest for a few minutes before serving.
8. Serve the Mushroom and Walnut Risotto hot, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley for a pop of color.