Garlic Mushroom Risotto

Indulge in the creamy, flavor-packed decadence of Garlic Mushroom Risotto, a comforting Italian classic that’s perfect for cozy dinners or special occasions. This recipe features tender Arborio rice cooked to perfection in a rich, aromatic base of garlic, sautéed mushrooms, and white wine, delivering layers of irresistible umami. The risotto is finished with a luscious blend of grated Parmesan cheese and a splash of heavy cream, creating a velvety texture that melts in your mouth. With hints of fresh parsley and a touch of butter for extra richness, this dish is as elegant as it is satisfying. Ready in just 45 minutes, this garlic mushroom risotto is an ideal choice for impressing guests or treating yourself to a gourmet dinner at home. Perfectly paired with a crisp white wine or a light salad, it’s a meal you’ll return to again and again! Keywords: garlic mushroom risotto, creamy risotto, Italian risotto recipe, Arborio rice, umami flavors.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium (finely chopped) Yellow onion
• 4 cloves (minced) Garlic
• 2 cups (sliced) Button mushrooms
• 0.5 cup White wine
• 4 cups Chicken or vegetable stock
• 0.75 cup (grated) Parmesan cheese
• 0.25 cup Heavy cream
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (freshly ground) Black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it warm but not boiling.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.

Step 6

Stir the Arborio rice into the skillet, ensuring it is fully coated in the oil and butter, and cook for 1-2 minutes until the edges of the rice become translucent.

Step 7

Pour in the white wine and stir continuously until it is mostly absorbed.

Step 8

Begin adding the warm stock one ladleful at a time, stirring frequently and waiting for the liquid to absorb before adding more. Continue this process for about 20-25 minutes until the rice is tender and creamy.

Step 9

Once the risotto is cooked, reduce the heat to low and stir in the grated Parmesan cheese, heavy cream, and the remaining tablespoon of butter. Mix until everything is fully incorporated.

Step 10

Season with salt and freshly ground black pepper to taste.

Step 11

Serve the risotto hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	1846.3 grams (1846.3g)

Amount per serving	% Daily Value*
Calories	1597

Total Fat 97.00g	124%
Saturated Fat 44.60g	223%
Polyunsaturated Fat 2.70g
Cholesterol 189mg	63%
Sodium 6336mg	275%
Total Carbohydrate 114.30g	42%
Dietary Fiber 5.30g	19%
Total Sugars 11.10g
Protein 44.30g	89%

Vitamin D 0IU	0%
Calcium 818mg	63%
Iron 3mg	18%
Potassium 1128mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 11.8%

Carbs: 30.3%