Mushroom Garlic Risotto is a creamy, cheesy and comforting Risotto recipe made with Portobello Mushrooms sauteed with garlic and butter. The Arborio rice is cooked over low heat in White Wine and broth until it gets creamy and finally, it is topped with freshly grated Parmesan! Serve it alongside some grilled chicken and make it a perfect family dinner recipe.
Heat butter in a wide saucepan. As the butter melts add the minced garlic and Mushrooms. Cook until they brown over medium high heat. Once cooked, keep them aside
In the same saucepan, add Extra Virgin Olive Oil and saute the Onions until translucent for about 3-4 minutes. Add the Arborio rice and saute over low heat for about 2 minutes.
Add the Dry White Wine and stir well. Bring it to a boil and let it reduce to half.
Next. Pour 1/2 cup of the broth and stir well. Keep stirring at regular intervals until the mixture gets super creamy and the rice soaks all the broth. Keep adding the broth until it's all been soaked by the rice. Make sure nothing sticks to the bottom of the pan. Keep stirring in an interval of 2-3 minutes. Add the last 1/2 cup of broth only when the mixture is absolutely creamy. It should take about 25 minutes in whole.
Stir in the sauteed Mushroom and Garlic. Stir in freshly grated Parmesan Cheese over the Risotto and mix well. Finally, stir in Italian Seasoning, Salt, and Pepper. Garnish with freshly chopped Parsley and serve hot.
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Nutrition
Nutrition Facts
Mushroom Garlic Risotto
Amount Per Serving
Calories 411Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 9mg3%
Sodium 1154mg50%
Potassium 239mg7%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 5g6%
Protein 11g22%
Vitamin A 628IU13%
Vitamin C 3mg4%
Calcium 188mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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