Garlic Mushroom Risotto
Creamy, cheesy and easy Garlic Mushroom Risotto is a favorite dinner or side dish. Full of cheesy and garlic flavor!
I feel like creamy, cheese risotto is the ultimate comfort food. Well, basically any cheesy carb will do for me. But this risotto made me so happy. Mushrooms, spinach, garlic and lots and lots of parmesan. Lots.
I made this during the week thinking that it would take forever and kinda be a pain, but I wanted the cheesy goodness so badly that I was willing to make the sacrifice. Hi, spoiler alert….this wasn’t that hard and didn’t take much time at all. Color me happy.
I added spinach, but you can add any veggies you’d like. I think next time I may add some asparagus or snap peas. You know who was a huge fan of this? Leah! The girl can put down some rice. Guess where she gets that from?
If you are looking for a meatless dish that everyone will love, give this one a try. Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!
Garlic Mushroom Risotto
Lolo's Desserts | October 2019
Ingredients:
Ingredients
4 tablespoons butter, divided in two
4 cloves garlic, minced and divided (about 1 Tablespon)
12 ounces uncooked arborio rice
3 1/2 to 4 cups chicken or vegetable broth
12 ounces sliced mushrooms
2–3 cups spinach or other veggies if you want
1/2 cup Parmesan cheese
salt and black pepper to taste
a squeeze of lemon (optional)
Instructions:
Heat 2 tablespoons of butter in a large skillet over medium high heat. Add 2 teaspoons of garlic and saute for 1-2 minutes. Add the arborio rice and toss with the butter and garlic for a minute or two until coated.
Add 1 cup of chicken broth and stir around gently. When most of the liquid has evaporated, add another half cup. Repeat this process over about 15-20 minutes until the arborio rice has cooked to the point where it’s almost completely soft, and the whole thing takes on a creamy texture.
In a separate little skillet, melt the remaining 2 tablespoons butter over medium high heat. Add the rest of the garlic, saute for 1-2 minutes, and add the sliced mushrooms. Saute for 5-10 minutes until they’re browned. Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan. Top generously with Parmesan, salt, pepper, and lemon if you want!
Recipe adapted from Pinch of Yum.