Mushroom risotto
Preparation time : 35 min Ingredients : 12
A rich and creamy dish, perfect for dinner or a comforting meal at any time
Preparation time : 35 min Preparation time : 35 min 
Ingredients
1 ½ cups Arborio rice
400g mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
½ cup Almarai Cooking Cream
¼ cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
½ teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped
Instructions
- Heat the butter and olive oil in a large pan over medium heat.
- Add the mushrooms and sauté for 5-7 minutes, until softened and lightly browned.
- Remove the mushrooms from the pan and set aside.
- In the same pan, add the remaining butter and sauté the onion for 2-3 minutes, until softened.
- Add the garlic and cook for another 30 seconds, until fragrant.
- Stir in the Arborio rice and cook for 1-2 minutes, stirring continuously, until the edges of the rice turn slightly translucent.
- Begin adding the warm chicken broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
- Continue this process for about 18-20 minutes, until the rice is tender but still slightly firm in the center.
- Once the rice is cooked, lower the heat and stir in the Almarai Cooking Cream and Parmesan cheese.
- Return the sautéed mushrooms to the pan, then season with thyme, salt, and pepper. Mix well.
- Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve immediately.