Creamy Potato and Mushroom Risotto

Ingredients

Olive oil

2 tablespoons

Onion, chopped

1 medium

Garlic, minced

3 cloves

Arborio rice

1 cup

White wine

1/2 cup

Vegetable broth, warmed

4 cups

Potatoes, diced

1 cup

Mushrooms, sliced

1 cup

Butter

2 tablespoons

Parmesan cheese, grated

1/2 cup

Salt

to taste

Pepper

to taste

Fresh parsley, chopped

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
2. Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for about 2 minutes until it becomes slightly translucent.
3. Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
4. Add the diced potatoes and sliced mushrooms to the pot. Stir well to combine.
5. Gradually add the warmed vegetable broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue this process for approximately 20 minutes, or until the rice and potatoes are tender and the risotto is creamy.
6. Once cooked, remove the pot from heat. Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
7. Garnish with freshly chopped parsley before serving.