Creamy Garlic Butter Mushroom Risotto

$For this creamy garlic butter mushroom risotto, you will need: - 1 cup Arborio rice - 4 cups vegetable broth - 1 cup mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 3 cloves garlic, minced - 3 tablespoons unsalted butter - 2 tablespoons olive oil - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Arborio rice gives the risotto its creamy texture. The mushrooms add a rich flavor, while the garlic and onion bring warmth. Butter and olive oil combine for a rich base that makes every bite delightful. If you're looking to change things up, consider these options: - Use chicken broth instead of vegetable broth for a different flavor. - Swap out the mushrooms for asparagus or peas for a fresh twist. - Add a splash of white wine for extra depth of flavor. - If you're vegan, replace butter with a vegan butter option. These substitutes allow you to customize your risotto based on what you have at home or your dietary needs. If you want a cheese alternative, here are some great options: - Nutritional yeast offers a cheesy flavor without dairy. - A plant-based Parmesan can work well for vegans. - Grated pecorino or aged Gouda can add a unique taste if you're not strict about dairy. These cheeses can help you maintain the creamy texture while adding different flavors to your dish. Choose what suits your taste best! {{ingredient_image_2}} First, warm the vegetable broth. Use a medium saucepan over low heat. This keeps the broth hot but not boiling. I recommend using a separate burner for this. This way, the broth stays ready for your risotto. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Set the heat to medium. When the butter melts, add the finely chopped onion. Stir it for about 5 minutes. You want it to look soft and clear. Next, add the minced garlic and sliced mushrooms. Cook them for 5 to 7 minutes. Stir often so they cook evenly. The mushrooms should become tender and lightly browned. This step adds a lot of flavor. Now it’s time to add the Arborio rice. Stir it in well so it gets coated in the buttery mix. Sauté the rice for about 2 minutes. You will notice the edges of the rice turning slightly clear. This means the rice is toasted and ready for broth. Start adding the warm vegetable broth, one ladle at a time. Stir constantly. Wait until the rice absorbs most of the broth before adding the next ladle. This process takes about 20 to 25 minutes. The rice will become creamy and tender when ready. Once your risotto is creamy, take the pot off the heat. Stir in the last 2 tablespoons of butter and the grated Parmesan cheese. Mix well until both melt into the risotto. Finally, season with salt and pepper to taste. Serve the risotto while it is warm. Garnish with fresh chopped parsley for a pop of color and flavor. Enjoy this tasty dish! To get that creamy texture in your risotto, use Arborio rice. This rice has a high starch content, which helps create a rich, creamy sauce. Start with warm vegetable broth. Adding cold broth slows down the cooking process and can make it harder to achieve creaminess. Add the broth slowly, one ladle at a time. Stir as you add. This helps the rice absorb the liquid and release its starch. One big mistake is not stirring enough. Risotto needs your attention. If you leave it alone, it can stick and burn. Another mistake is rushing the broth addition. You want to let the rice absorb each ladle before adding more. Also, don’t skip the toasting step. Toasting the rice enhances its flavor. Lastly, avoid adding too much cheese at once. Gradually mixing in cheese creates a smoother blend. You can boost the flavor with a few simple additions. Try adding fresh herbs like thyme or rosemary. These herbs bring a lovely aroma and depth. For a little heat, add a pinch of red pepper flakes. If you love umami, consider adding sun-dried tomatoes or a splash of soy sauce. These choices can elevate your risotto into a gourmet dish. Don’t forget to garnish with fresh parsley. It adds color and a fresh taste. Pro Tips Use Fresh Ingredients: Always opt for fresh mushrooms and broth for the best flavor and texture in your risotto. Stir Frequently: Continuous stirring helps release the starch from the rice, creating a creamy consistency that's characteristic of good risotto. Adjust Consistency: If the risotto is too thick, you can add a splash of broth or water to loosen it up to your preferred creaminess. Let it Rest: Allow the risotto to sit for a minute after cooking; this helps enhance the flavor and texture before serving. {{image_4}} You can easily make this risotto vegetarian or vegan. To keep it vegetarian, simply use vegetable broth and add Parmesan cheese. For a vegan version, swap the cheese for a plant-based alternative. Nutritional yeast is a great choice, adding a cheesy flavor. Want to make your risotto heartier? You can add proteins or extra veggies. Cooked chicken or shrimp work well with the garlic and mushrooms. If you prefer plant-based options, try chickpeas or lentils. For added texture, mix in peas, spinach, or asparagus. You can add these during the last few minutes of cooking. Mushrooms bring great flavor to this dish. While cremini and button mushrooms are classic choices, feel free to experiment. You can use shiitake or oyster mushrooms for different tastes. Each type will add its own unique flavor and texture. Mixing different mushrooms can also create a beautiful look and deeper flavor. To store leftover risotto, let it cool first. Place it in an airtight container. Make sure to cover it tightly to keep it fresh. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is an option. When you're ready to eat the risotto again, reheat it on the stove. Add a splash of vegetable broth or water. This helps bring back the creamy texture. Stir it well and heat slowly. Avoid high heat to prevent it from drying out. You can also use a microwave, but keep an eye on it. Freezing risotto is simple. Divide it into portions before freezing. Use freezer-safe containers or bags. Be sure to remove as much air as possible. Risotto can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Garlic Butter Mushroom Risotto will last for about 3 days in the fridge. Store it in an airtight container for best results. If you notice any change in smell or texture, it’s best to discard it. You can prepare the risotto ahead of time, but it may lose some creaminess. Cook it until just before it’s fully done. Let it cool, then store it in the fridge. When ready to serve, gently reheat it, adding a splash of broth to regain creaminess. Garlic Butter Mushroom Risotto pairs well with a variety of dishes. Here are some ideas: - Grilled chicken or fish for protein - A fresh salad for crunch - Roasted vegetables for added flavor - Crusty bread to soak up the sauce These options will enhance your meal and create a balanced plate. Enjoy! Garlic Butter Mushroom Risotto is a tasty dish you can make at home. We explored key ingredients, tips for creaminess, and many flavors to try. You can use different mushrooms and proteins to suit your taste. Also, we talked about how to store and reheat leftovers. For a comforting meal, this risotto hits the spot every time. Remember to avoid common mistakes to get it just right. Enjoy experimenting with this recipe and make it your own!$

Creamy Garlic Butter Mushroom Risotto

A rich and creamy risotto featuring sautéed mushrooms and garlic, finished with Parmesan cheese and fresh parsley.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 cup Arborio rice
4 cups vegetable broth
1 cup mushrooms (cremini or button), sliced
1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons unsalted butter
2 tablespoons olive oil
0.5 cup grated Parmesan cheese (or a plant-based alternative)
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

Prepare the Broth: In a medium saucepan, gently heat the vegetable broth over low heat, allowing it to warm without boiling. Keep it on a separate burner to maintain warmth throughout the cooking process.
Sauté Aromatics: In a large skillet or heavy-bottomed pot, heat the 2 tablespoons of olive oil along with 1 tablespoon of butter over medium heat. Once the butter has melted, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and begins to soften.
Add Mushrooms and Garlic: Incorporate the minced garlic and sliced mushrooms into the skillet. Cook these together for an additional 5-7 minutes, stirring frequently, until the mushrooms are tender, juicy, and lightly browned.
Toast the Rice: Add the Arborio rice to the skillet, stirring continuously to ensure the rice grains are well-coated with the buttery mixture. Sauté for approximately 2 minutes, until the rice edges begin to look slightly translucent, indicating it is toasted.
Gradual Broth Addition: Begin adding the pre-warmed vegetable broth to the rice mixture, one ladleful at a time. Stir continuously, allowing the liquid to be mostly absorbed by the rice before adding the next ladle. Continue this process, repeating until the rice is tender, creamy, and al dente—this should take about 20-25 minutes.
Finish the Risotto: Once you have achieved the desired creamy consistency, remove the pot from heat. Stir in the remaining 2 tablespoons of butter along with the grated Parmesan cheese, mixing thoroughly until both are melted and fully integrated. Season the risotto with salt and pepper to your liking.
Serve: Plate the risotto immediately while it's still warm and creamy. Garnish each serving with a sprinkle of chopped fresh parsley, providing a vibrant finish and an extra burst of flavor.

Notes

Serve in shallow bowls and consider adding a drizzle of high-quality olive oil or extra mushroom slices on top for presentation.

Keyword creamy, mushrooms, risotto, vegetarian