Garlic Butter Mushroom Risotto

$To make this tasty dish, gather these ingredients: - 1 cup Arborio rice - 4 cups vegetable broth - 1 cup mushrooms, sliced (cremini or button) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1/3 cup grated Parmesan cheese - 4 tablespoons unsalted butter, divided - 2 tablespoons olive oil - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Lemon zest from 1 lemon You will need a few tools to prepare this risotto: - Large skillet - Wooden spoon or spatula - Saucepan for broth - Ladle for adding broth - Knife for chopping - Cutting board You can make this dish your own with some swaps: - Use any rice that cooks creamy, like Carnaroli. - Swap vegetable broth for chicken broth if you prefer. - Try different mushrooms like shiitake or portobello. - For a vegan option, use plant-based butter and cheese. - Fresh herbs like thyme or chives can replace parsley for a new flavor twist. These simple changes keep your risotto exciting and tasty! {{ingredient_image_1}} Start by heating the vegetable broth in a saucepan over low heat. Keeping it warm helps the rice cook evenly. You want the broth hot but not boiling. This step sets up a good base for your risotto. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Once hot, add the finely chopped onion. Cook until it turns soft and translucent, around 4-5 minutes. Next, stir in 3 cloves of minced garlic and 1 cup of sliced mushrooms. Cook this mix for 5-7 minutes. The mushrooms should be tender and lightly browned, adding a rich flavor to the dish. Add 1 cup of Arborio rice to the skillet. Stir it well to coat the rice with the butter and oil. Toast the rice for about 2 minutes until it looks slightly translucent. Now, it’s time to add the broth. Use a ladle to add warm broth, one scoop at a time. Stir gently and let the rice absorb the liquid before adding more. Repeat this for 18-20 minutes. The rice should be creamy and al dente. Once the rice is cooked, mix in the last 2 tablespoons of butter, 1/3 cup of grated Parmesan cheese, 1/4 cup of fresh chopped parsley, and the zest from 1 lemon. Stir well to combine everything into a creamy delight. Taste it and adjust the salt and pepper if needed. This step enhances the flavor and adds a lovely finish. Serve your risotto in shallow bowls, and don’t forget to garnish with extra parsley and Parmesan. Add a sprinkle of lemon zest for that extra zing! To make creamy risotto, you need patience and attention. Start with warm broth. Add it slowly, one ladle at a time. Stir the rice often. This helps release the starch, making the dish creamy. Keep cooking until the rice is al dente. Don’t rush it! At the end, mix in butter and cheese. This adds richness and flavor. Many cooks make the same mistakes when making risotto. One common error is adding too much broth at once. This can lead to a clumpy texture. Another mistake is not stirring enough. Stirring helps the rice cook evenly. Also, avoid cooking rice too long. Overcooked risotto turns mushy. Lastly, don’t forget to taste as you go. Adjust the seasoning for the best flavor. Risotto pairs well with many dishes. For a light meal, serve it with a fresh salad. You can also add grilled chicken or shrimp for protein. A glass of white wine complements the flavors nicely. For a fun twist, add a squeeze of lemon juice. This brightens the dish and adds depth to the taste. Enjoy experimenting with different flavors! Pro Tips Use Warm Broth: Keeping your broth warm is essential for a creamy risotto, as it helps the rice cook evenly and absorb flavors better. Don’t Rush the Stirring: Stirring the risotto regularly allows the rice to release its starches, making the dish creamier. Take your time to enjoy the process! Opt for Fresh Ingredients: Using fresh mushrooms and herbs will elevate the flavor of your risotto, making it more vibrant and aromatic. Finish with a Splash of Acid: A squeeze of lemon juice or a splash of white wine at the end adds brightness and balance to the rich flavors of the risotto. {{image_2}} You can use many types of mushrooms in this risotto. Each adds its own flavor. Cremini mushrooms give a rich, earthy taste. Button mushrooms are mild and sweet. Shiitake mushrooms bring a unique umami kick. For a wild twist, try porcini or chanterelle mushrooms. Mixing different kinds can also create a fun texture and taste. Want to make this risotto heartier? You can add proteins like chicken or shrimp. For chicken, use cooked, diced pieces. Stir them in at the end to warm them up. If you prefer shrimp, sauté them with the mushrooms. This adds a nice seafood flavor. Both options make the dish filling and satisfying. If you want a vegetarian or vegan dish, swap the butter for olive oil. Use a vegan cheese or skip cheese altogether. For added protein, toss in some cooked lentils or chickpeas. These will keep the dish hearty and healthy. Always check that your vegetable broth is vegan. With these swaps, you can enjoy a creamy, tasty risotto without any animal products. To store leftover risotto, let it cool first. Place it in an airtight container. Make sure to seal it well. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it instead. When reheating risotto, add a little broth or water. This helps bring back its creamy texture. Heat it slowly on the stove over low heat. Stir often to prevent sticking. You can also use a microwave, but add liquid first. This keeps it from drying out. To freeze risotto, scoop it into smaller portions. Use freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. You can freeze it for up to two months. When ready to eat, thaw it overnight in the fridge. Reheat as described above for the best texture. The best rice for risotto is Arborio rice. It has a high starch content. This starch gives risotto its creamy texture. Other good options include Carnaroli and Vialone Nano. These types also absorb flavors well. Yes, you can make risotto without wine. Just skip the wine and use more broth. The broth will help keep the dish rich and flavorful. You can add a splash of lemon juice for brightness. Risotto is done when it is creamy and slightly firm. The rice should be al dente. You can taste it to check for doneness. If it’s too hard, keep cooking and stir in more broth. Absolutely! You can add vegetables like peas, spinach, or asparagus. Just sauté them with the mushrooms. This adds color and flavor to your risotto. You can also use roasted vegetables for a richer taste. In this blog post, I shared how to make garlic butter mushroom risotto. We covered the necessary ingredients, cooking tools, and tips to ensure a creamy texture. I also offered helpful variations and storage tips. Remember, risotto is versatile. You can add proteins or make it vegan. With careful attention and practice, you’ll create a delicious dish. Enjoy experimenting and finding your perfect risotto!$

Garlic Butter Mushroom Risotto

A creamy and flavorful risotto made with Arborio rice, mushrooms, and garlic butter.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup mushrooms, sliced (such as cremini or button)
1 medium onion, finely chopped
3 cloves garlic, minced
1.33 cups grated Parmesan cheese
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
0.25 cup fresh parsley, chopped
to taste Salt and pepper
1 lemon lemon zest (for an extra zing)

Instructions

In a saucepan, heat the vegetable broth over low heat to keep it warm.
In a large skillet, heat 2 tablespoons of the butter and 2 tablespoons of olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes, until the mushrooms are tender and lightly browned.
Add the Arborio rice to the skillet, stirring to coat it with the butter and oil mixture. Toast the rice for about 2 minutes until it is slightly translucent.
Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir gently and allow the rice to absorb most of the liquid before adding the next ladle.
Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Once the rice is cooked, stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, chopped parsley, lemon zest, salt, and pepper, mixing until creamy and well combined.
Taste and adjust seasoning if necessary.

Notes

Serve the risotto in shallow bowls, garnished with extra parsley and a sprinkle of Parmesan on top. Add lemon zest on top for a pop of color and flavor before serving!

Keyword garlic, mushroom, risotto, vegetarian