1 ½ cups arborio rice

4 cups vegetable or chicken broth, kept warm

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

12 ounces mixed mushrooms (cremini, shiitake, button), sliced

½ cup vegetable broth (for deglazing)

½ cup grated Parmesan cheese

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

Fresh parsley or thyme, chopped for garnish

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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 6–8 minutes. Remove from the pan and set aside.
In a large heavy-bottomed saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the arborio rice to the pan with the onions and garlic. Stir to coat the grains with oil and toast lightly for 2–3 minutes until they appear translucent around the edges.
Pour in the vegetable broth, stirring continuously until it’s mostly absorbed.
Add the warm broth one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process, stirring often, until the rice is creamy and al dente, about 20–25 minutes.
Stir the sautéed mushrooms back into the risotto along with the butter and Parmesan cheese. Season with salt and pepper to taste.
Spoon the risotto onto plates or bowls and garnish with fresh parsley or thyme.

To add protein, consider grilled chicken, shrimp, or a poached egg.

Experiment with different mushroom varieties like porcini or oyster mushrooms.

For a vegan version, swap the butter and Parmesan with plant-based alternatives.

Herbs like rosemary or sage can offer a different flavor profile.