Photon-Infused Mushroom Risotto

Name: Photon-Infused Mushroom Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Vegetarian
Ingredients: 1 cup arborio rice; 8 oz mushrooms; 1/2 cup onion; 2 cloves garlic; 1/2 cup white wine; 3 cups vegetable broth; 1 tsp lemon zest; 2 tbsp fresh parsley; 1 tbsp butter; 1/4 cup grated parmesan; 1/4 tsp salt; 1/8 tsp black pepper

A creamy risotto with mushrooms that shimmer with savory depth and subtle brightness.

Cuisine: Vegetarian

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

1 cup arborio rice
8 oz mushrooms
1/2 cup onion
2 cloves garlic
1/2 cup white wine
3 cups vegetable broth
1 tsp lemon zest
2 tbsp fresh parsley
1 tbsp butter
1/4 cup grated parmesan
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Finely chop 1/2 cup diced onion and 2 minced garlic cloves. Slice 8 oz mushrooms into 1/4-inch slices.
Step 2: Heat 1 tbsp butter in a large saucepan over medium heat, add onions and mushrooms, and cook for 8 minutes until mushrooms release moisture and become golden brown.
Step 3: Add 1 cup arborio rice to the pan, stir for 1 minute until coated in butter, then pour in 1/2 cup white wine, stirring constantly until absorbed (about 2 minutes).
Step 4: Begin adding vegetable broth 1/2 cup at a time, stirring frequently, until rice is tender and creamy (about 20 minutes total), adding lemon zest and 1/4 tsp salt with the last 1/2 cup of broth.
Step 5: Remove from heat, stir in 1/4 cup grated parmesan and 2 tbsp chopped fresh parsley, then season with 1/8 tsp black pepper until fully incorporated.