Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 small onion, finely chopped (approx. 100g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 cup Arborio rice (200g)
  • 2 cups vegetable broth (480 ml)
  • 1/2 cup dry white wine (120 ml) - optional
  • 1 tbsp butter (14g)
  • 1 tbsp olive oil (15 ml)
  • 500g mixed mushrooms, sliced
  • 2 cloves garlic, minced (approx. 6g)
  • 1/4 cup heavy cream (60 ml)
  • 1/4 cup grated Parmesan cheese (30g)
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion until softened, then add garlic and cook until fragrant.
  2. Add rice to the skillet and toast for a minute, stirring constantly.
  3. If using, deglaze the pan with white wine. Cook until absorbed. Add vegetable broth, bring to a simmer, cover, and cook until rice is tender and liquid is absorbed.
  4. While the rice is cooking, melt butter and olive oil in a separate skillet. Add mushrooms and cook until softened and browned.
  5. Add garlic to the mushrooms and cook until fragrant.
  6. Stir in heavy cream and Parmesan cheese. Season with salt and pepper. Simmer until the sauce thickens slightly.
  7. Gently fold the mushroom sauce into the cooked rice. Stir in parsley. Serve immediately, garnished with extra Parmesan cheese. The Creamy Garlic Mushroom Rice is ready to serve.