Mushroom Risotto with Turna Sunflower Oil

Ingredients:

• 1 cup arborio rice
• 300g fresh mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 4 tablespoons Turna Sunflower Oil
• 4 cups vegetable broth, hot
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• Freshly chopped parsley or basil, for garnish

Instructions:

Sauté the Onion and Garlic: Heat 2 tablespoons of Turna Sunflower Oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the garlic and cook for another minute.

Add the Mushrooms: Add the mushrooms to the pot and cook until they release their moisture and become golden, about 5-7 minutes. Once cooked, transfer the mushrooms to a plate and set aside.

Cook the Risotto: In the same pot, add the remaining 2 tablespoons of Turna Sunflower Oil and heat. Add the arborio rice and stir for about 2 minutes until the grains turn translucent.

Add the Vegetable Broth: Gradually add the hot vegetable broth one ladle at a time, waiting for each addition to be absorbed by the rice before adding the next. Continue this process until the rice is tender, which will take about 18-20 minutes.

Add the Mushrooms and Parmesan: Stir the cooked mushrooms and freshly grated Parmesan cheese into the risotto. Season with salt and pepper to taste and mix well.

Serve: Serve the mushroom risotto hot. Garnish with freshly chopped parsley or basil and extra Parmesan cheese if desired.

Enjoy!