Garlic Mushroom Risotto Recipe

Name: Garlic Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 lb mushroom, sliced; 4 tablespoons butter; 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 cup arborio rice (or medium grain); 3 cups hot chicken stock (or bouillon); 1 cup hot water; 1/2 cup romano cheese, shredded; 1/2 cup fresh parsley, chopped; salt and pepper

Servings: persons

1 lb mushroom, sliced
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock (or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

1
Saute mushrooms in butter. Season with salt and pepper to taste.
2
Set aside.
3
Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
4
Stir in the rice and cook 1 minute, coating rice with the oil.
5
Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
6
Repeat with the remaining broth and hot water.
7
Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
8
Add more hot liquid if necessary to cook longer.
9
Total cooking time should be 20-25 minutes.
10
Stir in the mushrooms, cheese and parsley and season to taste.
11
Cook till warmed through.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb mushroom, sliced, 4 tablespoons butter, 2 tablespoons olive oil, 1 onion, chopped, and more.

Yes, Garlic Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Mushroom Risotto

How did you like this recipe?

Frequently Asked Questions