Creamy Mushroom Parmesan Risotto

1. 1

   Heat olive oil in a large skillet over medium-high heat. Sauté the onion and garlic in the olive oil until the onion is tender and the garlic is lightly browned. Remove the garlic, then stir in the parsley, celery, salt, and pepper. Cook until the celery is tender, then add the mushrooms. Reduce the heat to low and continue cooking until the mushrooms are soft.

2. 2

   Pour the milk and cream into the skillet, then stir in the rice. Bring to a simmer. Stir the vegetable stock into the rice one cup at a time, allowing each addition to be absorbed before adding more.

3. 3

   When the rice is finished cooking, stir in the butter and Parmesan cheese, then remove from heat. Serve hot.

• Calories 468.01 kcal High
• Protein 16.74 g Good Source
• Carbs 56.69 g Moderate
• Total Fat 17.86 g High
• Saturated Fat 9.73 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 48.57 mg Moderate
• Sodium 503.03 mg High
• Fiber 4.1 g Moderate
• Sugar 4.93 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 369.98 mg Good Source
• Iron 2.22 mg Moderate
• Potassium 507.89 mg Moderate
• Vitamin A 24.94 mcg_rae Low Source
• Vitamin C 15.08 mg Moderate
• Vitamin D 0.97 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅