Creamy Garlic Butter Mushroom Risotto

$- 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 (or a plant-based alternative) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make a great Garlic Butter Mushroom Risotto, start with quality ingredients. The main star is Arborio rice. This rice has a high starch content. It gives risotto its creamy texture. Next, you need vegetable broth. Use fresh broth for the best taste. It adds depth to the dish. Mushrooms bring umami and earthiness. You can choose cremini or button mushrooms. Both work well. Onion and garlic add flavor and aroma. Finely chop the onion and mince the garlic for even cooking. Butter and olive oil create a rich base. The butter adds smoothness, and the olive oil helps with cooking. Parmesan cheese gives a salty, savory kick. If you want a dairy-free option, use a plant-based cheese. Finally, salt and pepper enhance all the flavors. Fresh parsley adds a bright touch and color. With these ingredients, you can craft a dish that warms the soul and delights the palate. {{ingredient_image_1}} - Chopping the onion and garlic Start by peeling the onion. Chop it finely so it cooks fast. Next, take the garlic cloves. Mince them into tiny pieces. This will release their strong flavor. - Slicing the mushrooms Grab your mushrooms. You can use cremini or button mushrooms. Slice them into thin pieces. This helps them cook evenly and blend into the dish. - Heating the vegetable broth In a medium saucepan, pour in the vegetable broth. Heat it on low. Keeping it warm helps the rice cook well. - Sautéing onions and garlic In a large skillet, add olive oil and one tablespoon of butter. Let it melt over medium heat. Once melted, toss in the chopped onion. Cook for about five minutes. Wait until the onion turns soft and clear. Then, add the minced garlic. Stir for one minute until fragrant. - Adding mushrooms Now, stir in the sliced mushrooms. Cook them for five to seven minutes. They should turn tender and brown. This step adds depth to the flavor. - Incorporating Arborio rice Add one cup of Arborio rice to the skillet. Stir well to coat the rice with oil and butter. Cook it for about two minutes. The edges will look slightly clear, which means it’s ready for the broth. - Adding vegetable broth gradually Begin adding the warm vegetable broth, one ladle at a time. Stir the rice often. Wait for the liquid to absorb before adding more broth. Repeat this until the rice is creamy and tender. This process takes about 20 to 25 minutes. - Mixing in butter and Parmesan Once the risotto is creamy, take it off the heat. Stir in the remaining butter and the grated Parmesan cheese. Mix until everything is well combined. This adds richness. - Adjusting seasoning Taste the risotto and add salt and pepper as needed. This step boosts the flavors. Then, serve it hot and enjoy your creamy garlic butter mushroom risotto! To get that perfect creamy texture, stir your risotto non-stop. This helps the rice release starch, which makes it creamy. Add the broth slowly. Wait until the rice absorbs most of the liquid before adding more. This takes time, but it’s worth it. Choosing the right mushrooms makes a big difference. I love using cremini or button mushrooms for their rich taste. You want to balance the salt and pepper well. Start with a pinch of salt and a few cracks of pepper. Taste as you go, and adjust to your liking. Garnish your risotto with fresh parsley. It adds color and a nice touch of flavor. You can pair this dish with a side salad or grilled veggies. A glass of white wine also complements it well. Enjoy your meal! Pro Tips Use Warm Broth: Keeping the broth warm while cooking helps the rice cook evenly and absorb the liquid better, resulting in a creamier risotto. Choose the Right Rice: Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture when cooked. Stir Constantly: Stirring the risotto frequently ensures that the rice releases its starch, contributing to the dish's signature creaminess. Finish with Butter and Cheese: Adding the remaining butter and cheese at the end enhances the richness and flavor of the risotto. {{image_2}} You can easily change up your garlic butter mushroom risotto. Adding vegetables gives it a nice twist. For example, spinach adds color and nutrients. You can also add peas for a sweet touch. Both will bring new flavors and textures. If you want more protein, try adding chicken or shrimp. Cook the protein first, then add it to the risotto. This way, you can enjoy a hearty meal that still tastes great. For those who follow a vegan diet, you can swap out the butter and cheese. Use vegan butter and a non-dairy cheese. Both options work well and keep the risotto creamy. This way, everyone can enjoy a delicious bowl. If you need gluten-free options, Arborio rice is your friend. It is naturally gluten-free. Just make sure your broth is also gluten-free. This way, you can enjoy risotto without worry. Experimenting with herbs can bring new life to your dish. Try adding thyme or rosemary. These herbs will give your risotto a fresh, earthy taste. Just mix them in while you cook for the best flavor. Adding white wine is another great idea. It gives depth and richness to the risotto. Just use a splash when you add the broth. This small step can make a big difference in taste. Enjoy trying out these variations to find your favorite! To keep your risotto fresh, use airtight containers. Glass or plastic containers work well. Allow the risotto to cool before sealing. Store it in the fridge for up to three days. Make sure it’s covered to prevent drying out. The best way to reheat risotto is on the stove. Place the risotto in a saucepan. Add a splash of broth or water. Heat it slowly over low heat. Stir often to keep it creamy and smooth. You can also use the microwave. Just add some liquid and heat in short bursts. You can freeze risotto if you have leftovers. Portion it into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. When you are ready to eat, thaw it overnight in the fridge. Reheat it gently, adding broth for creaminess. It takes about 10 minutes to prep. The total cook time is around 25 minutes. So, you can make this dish in about 35 minutes. Yes, you can prepare risotto ahead of time. Cook it up to the point before you add the final butter and cheese. Let it cool, then store it in the fridge. To reheat, add a splash of broth while warming it on low heat. This keeps it creamy. If you don't have Arborio rice, you can use Carnaroli or Vialone Nano. These types also create a creamy texture. You can even use regular short-grain rice, but it may not give the same rich creaminess. Garlic Butter Mushroom Risotto is a simple, flavorful dish. We covered the ingredients needed, detailed the step-by-step cooking process, and shared tips for a creamy texture. Exploring variations can keep the recipe fresh and exciting. You can store leftovers easily, reheat them well, and even freeze them for later. This dish is versatile and can suit many diets. Enjoy making it your own, experimenting with flavors, and savoring each bite!$

Creamy Garlic Butter Mushroom Risotto

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

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Prep Time 10

Cook Time 25

Total Time 35

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

In a medium saucepan, heat the vegetable broth over low heat. Keep it warm on a separate burner.
In a large skillet or heavy-bottomed pot over medium heat, add the olive oil and 1 tablespoon of butter. Once melted, add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the 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 the grains with the oil and butter. Cook for about 2 minutes, until the rice becomes slightly translucent around the edges.
Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir continuously until the liquid is mostly absorbed before adding the next ladle of broth. Repeat this process, allowing the rice to absorb all the broth, until it is creamy and al dente (approximately 20-25 minutes).
Once the risotto reaches the desired consistency, remove it from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until well combined. Season with salt and pepper to taste.
Serve the risotto immediately, garnished with chopped fresh parsley for a pop of color and flavor.

Notes

For a vegan option, use plant-based butter and cheese.

Keyword creamy, mushroom, risotto, vegetarian