Mushroom risotto

Ingredients

For 2 people

• 3/4 cup dry arborio rice
• 8 oz mushrooms, sliced
• 3 oz onion, finely diced
• 1 tbsp olive oil
• 1 tbsp unsalted butter, divided
• 1 tsp minced garlic
• 3 cups low-sodium vegetable broth
• 1/4 cup finely grated vegetarian Parmesan-style cheese
• 1 tsp lemon juice
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Method

1. Warm the brothPour 3 cups vegetable broth into a small saucepan and keep at a low simmer. Finely dice 3 oz onion and slice 8 oz mushrooms.
2. Brown the mushroomsHeat 1 tbsp oil in a wide saucepan over medium-high heat. Add the mushrooms and cook 6–8 minutes, stirring occasionally, until their liquid evaporates and the edges brown. Transfer to a clean bowl.
3. Soften the onionReduce the heat to medium. Add 1/2 tbsp butter and the onion to the same pan. Cook for 4 minutes until softened, then stir in 1 tsp garlic for 30 seconds.
4. Toast the riceAdd 3/4 cup arborio rice and stir for 1–2 minutes until the grains look slightly translucent at the edges. Do not rinse the rice first; its starch helps thicken the risotto.
5. Add broth graduallyPour in 1/2 cup warm broth and stir until mostly absorbed. Continue adding broth a ladleful at a time, stirring often and keeping a gentle simmer. Cook for about 18–22 minutes, until the rice is tender with a slight bite. You may not need all the broth.
6. Finish the risottoStir in the mushrooms. Remove from the heat and fold in the remaining 1/2 tbsp butter, 1/4 cup cheese, 1 tsp lemon juice and 1/4 tsp pepper. Add warm broth or water until the risotto flows softly when you tilt the pan.
7. Serve immediatelyDivide between two shallow bowls and finish with 2 tbsp parsley. Risotto continues thickening as it stands, so serve it while loose and creamy.