Italian · Weekend

40m total · 10m prep · 30m cook

Gluten-Free

Ingredients

• arborio rice1⅝ cups (320g)
• mushrooms10.6 oz
• yellow onion1
• garlic2 clove
• vegetable stock4.2 cup
• parmesan¾ cup (60g)
• unsalted butter⅛ cup (30g)
• olive oil1 tbsp
• salt1 tsp

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Steps

1. 1

   Keep the stock hot in a saucepan. In a wide pan, brown the mushrooms in oil; set aside.

   Timer 6 min

2. 2

   Soften the onion in butter with a pinch of salt, then the garlic. Stir in the rice until the edges look translucent.

   Timer 4 min

3. 3

   Add hot stock a ladle at a time, stirring as it absorbs, until the rice is tender with a little bite.

   Timer 18 min

4. 4

   Fold in mushrooms and parmesan. Rest 1 minute off the heat. It should slowly spread on the plate.

   Timer 1 min

Stir often, not constantly. The last ladle of stock should leave it flowing, not stiff.

About 510 kcal per serving

Gluten-Free · ~$10