Looking for a delicious and hearty meal to warm you up on a cold night? Look no further than this creamy mushroom risotto with garlic bread recipe. This dish is packed with savory flavors and creamy goodness that will leave your taste buds begging for more.
Ingredients:
- 1 cup Arborio rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 baguette, sliced
- 4 cloves garlic, minced
- 1/4 cup butter, melted
To start, heat the olive oil and butter in a large skillet over medium heat. Add the onions and garlic and sauté until soft and translucent. Add the mushrooms and continue to sauté until they are lightly browned.
Add the Arborio rice to the skillet and stir until the rice is coated with the buttery mixture. Slowly add the vegetable broth, one cup at a time, stirring constantly until the rice has absorbed the liquid. Repeat until all the broth has been added and the rice is cooked through.
Add the Parmesan cheese and heavy cream to the skillet and stir until the cheese is melted and the mixture is creamy. Season with salt and pepper to taste.To make the garlic bread, preheat your oven to 400°F. Mix the melted butter and minced garlic together in a small bowl. Brush the garlic butter onto the sliced baguette and bake in the oven for 10-12 minutes, or until the bread is golden brown and crisp.Serve the creamy mushroom risotto hot with a side of garlic bread and enjoy the delicious flavors of this hearty and satisfying meal.
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