Community Pick
Garlic Mushroom Risotto
"Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!"
photo by PaulaG
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g mushroom, sliced
- 59.16 ml butter
- 29.58 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 236.59 ml arborio rice (or medium grain)
- 709.77 ml hot chicken stock (or bouillon)
- 236.59 ml hot water
- 118.29 ml romano cheese, shredded
- 118.29 ml fresh parsley, chopped
- salt and pepper
directions
- Saute mushrooms in butter. Season with salt and pepper to taste.
- Set aside.
- Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
- Stir in the rice and cook 1 minute, coating rice with the oil.
- Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
- Repeat with the remaining broth and hot water.
- Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
- Add more hot liquid if necessary to cook longer.
- Total cooking time should be 20-25 minutes.
- Stir in the mushrooms, cheese and parsley and season to taste.
- Cook till warmed through.
Questions & Replies
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Reviews
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We really enjoyed this dish. I didn't have parsley or chicken stock, so I used beef stock in place of chicken stock. It made a lot, and I'm glad because I think the leftovers were even better the next day! Even my 1 year old DS enjoyed it a lot. I also chopped the mushrooms instead of slicing them to make it easier for him to manage when eating. Lastly, to sneak in a little more veggies and add some color (not altering the flavor), I threw in a couple handfuls of baby spinach leaves during the last 5 minutes of cooking. We'll definetly be making this again! Thanks for posting! -
This is a fantastic recipe - a must for your recipe box! I used 1.5 C of basmati rice. And I used montery jack cheese. At step 5 I added the onion/rice mixture and the 3 C fluid to my microwave rice cooker and cooked the rice that way. And then stirred in the mushrooms, parsley and cheese once it was done. It was perfect, my husband couldn't stop eating it. And he's not usually a rice fan. Thanks so much!! -
It was perfect!! I deglazed the pan with white wine with the mushrooms and it was so good. My husband tore it up!!! Very easy, thank you for so many great recipes!!! -
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OMG!!! If I could give this 10 stars I would. My hubby and I LOVE risotto and this was the best one I've ever made. I used portobello mushrooms because that's what I buy. I also added a bit of white wine when I sautéed the mushrooms. Otherwise, I followed it exactly as written. Perfect! Thank you for this recipe. -
I woke up this morning feelng like I wanted to have a mushroom and garlic risotto. I came upon this recipe and during the day invited people over for dinner. One of our daughters is vegan so I used vegan butter substitute for cooking the mushrooms. I used vegetable broth instead of chicken broth and I had vegan shredded pizza cheese which I used that. This was the best risotto dish we have ever had. It was amazing and everyone was in awe. This dish is definitely do again soon and also easy clean up at the end. Fabulous.
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Tweaks
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We really enjoyed this dish. I didn't have parsley or chicken stock, so I used beef stock in place of chicken stock. It made a lot, and I'm glad because I think the leftovers were even better the next day! Even my 1 year old DS enjoyed it a lot. I also chopped the mushrooms instead of slicing them to make it easier for him to manage when eating. Lastly, to sneak in a little more veggies and add some color (not altering the flavor), I threw in a couple handfuls of baby spinach leaves during the last 5 minutes of cooking. We'll definetly be making this again! Thanks for posting!
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Really nice and simple recipe! I used Grana Padano instead of Romano cheese. Turned out delicious!
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Great recipe. I used half the mushrooms (which was more than enough) and added the garlic later (oops! note to self: read carefully), used about 1/4 cup parmesan cheese instead of romano, and skipped the parsley, and it was still GREAT. Thanks! -
Love love love it! As a (typical poor struggling) student, I love how easy and inexpensive it is to prepare this. I usually add pieces of brie cheese though in lieu of romano and basil instead of parsley It's just as tasty that way.
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
