Stovetop, Pot (small), Frying pan
Keep the veggie stock hot in a small pot over low heat.
Peel & mince the shallot.
Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Add a ladleful of stock. Stir until it's absorbed.
Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.
Clean & slice the mushrooms.
Peel & mince the garlic.
Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.
Add the parmesan to the rice & stir to combine.
Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Mushroom Risotto" contains 410 Energy, 9 g of Fat, 63 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.