Mushroom Risotto

How to make it

1. In a small saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
2. Add the minced garlic and sliced mushrooms to the saucepan. Cook until the mushrooms are softened and browned, about 4 minutes.
3. Add the Arborio rice to the saucepan and stir to coat the rice with the oil and flavors. Cook for about 1 minute.
4. If using wine, pour in the dry white wine and stir until it's mostly absorbed by the rice.
5. In a separate bowl, mix the low-sodium vegetable broth and water. Begin adding the broth mixture to the rice, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency, about 20-25 minutes.
6. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
7. Remove from heat and let the risotto rest for a minute or two.
8. Serve the mushroom risotto in a bowl, garnished with chopped fresh parsley.