Recipe: Mushroom RisottoDescription: A creamy Italian risotto featuring mushrooms, garlic, and fresh herbs for a delightful vegetarian dish.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 3 tablespoon olive oil, 1 piece onion, 2 clove garlic, 300 g arborio rice, 1 liter vegetable broth, 200 g mushrooms, 0.5 cup canned diced tomatoes, 0.25 cup basil, 0.25 cup oregano, 50 g butter, 50 g cheeseInstructions: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves, and sauté until softened, about 5 minutes. Add 300 grams of arborio rice to the pan and toast it for 2 minutes, stirring frequently. Gradually add 1 liter of vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir constantly for about 18-20 minutes until the rice is creamy and al dente. Meanwhile, in a separate pan, sauté 200 grams of sliced mushrooms in 1 tablespoon of olive oil until browned. Season with salt and pepper. Once the risotto is cooked, stir in the sautéed mushrooms, 0.5 cup of canned diced tomatoes, 0.25 cup of basil (chopped), and 0.25 cup of oregano (chopped). Cook for an additional 2 minutes. Remove from heat and stir in 50 grams of butter and 50 grams of cheese until creamy. Serve hot.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, vegetarian, gluten-free, one-potThis Mushroom Risotto recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.