1 cup Arborio rice

4 cups vegetable broth

1 cup mushrooms, sliced (such as cremini or shiitake)

1 small onion, chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley for garnish

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In a small pot, warm the vegetable broth over low heat and keep it simmering throughout the cooking process.
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 3–4 minutes.
Add the sliced mushrooms and cook for about 5 minutes, until browned and their moisture has evaporated.
Stir in the Arborio rice and cook for 1–2 minutes to lightly toast the grains.
Add a ladle of warm broth to the rice, stirring constantly until the liquid is absorbed. Continue adding broth one ladle at a time, allowing the rice to absorb each addition before adding more, about 18–20 minutes total.
Once the rice is creamy and fully cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.

Use freshly grated Parmesan for best texture and flavor.

To make it vegan, substitute Parmesan with nutritional yeast or vegan cheese.

Add cooked chicken, shrimp, or tofu for added protein.

Deglaze with white wine after toasting the rice for deeper flavor.

Reheat leftovers with a splash of broth to maintain creaminess.