Featured comment
I’m seriously obsessed with this recipe. It’s absolutely DELISH!!!! Making it for the second time tonight. Makes great leftovers the next day with poached eggs, too!
Alyssa
I’ve got a pile of golden brown sauteed garlic butter mushrooms and delicately wilted spinach heaped over a pan of warm, creamy, Parm-speckled, white wine soaked risotto that are just looking for a good time.
Just do a little raise-the-roof action if you wanna part-aaay with this crew.
Me too! I see the roof and I’m gonna raise it. It’s Monday Funday – I think that’s what they call it, right? – and I want a garlic butter mushroom risotto party up in this house all around the clock today. I’m thinking 12pm for lunchtime, and again at 9pm because I’m a super bad person who eats a later than late dinner and sometimes in front of the TV no no no what’s happening to me?! and maybe again the next morning at 6am for breakfast which a) is a little weird because mushrooms for brekkie? really? except I would totally do it AND PUT AN EGG ON IT, and b) is a partial lie because I don’t even know what 6am means anymore. Talk to me about 10am. That is more my zone.
Today I have a fancy graphical thing to show you how to make this risotto so I can stop talking so much.
Unless you wanted, say, fifteen paragraphs about how to make this? No. Okay. Point taken.
In step number two where it says simmahhh, what I was really trying to yell was TAKE A BATH IN ALL THE SMELLS. That would have been, like, too many words or something, but I just wanted to make sure we were all on the same page with that.
I got the inspiration to make this recipe from the Bread and Wine book by that I’ve been reading. Wait, though. Doesn’t that sound like something I’ve already said? Ding ding ding! You win the Reader Who Pays Attention Award and I love your awesome self extra much.
I was first inspired by Shauna’s absolutely heart-and-soul-nummy book to make that blueberry crisp with some kind of heavenly cream cheese coconut shmear all over the top. Do you mind if I take a moment of silence to remember the eight hundred pans of juicy perfect blueberry crisp that have come and gone through my life in the last two weeks?
As if I wasn’t already obsessed enough with this book, now I have been inspired AGAIN (chapter 6? 7? I forget) to make a creamy, white-winey, garlic butter mushroom risotto after reading Shauna’s ode to risotto – and to salt and butter and heat. And to all the good foods and table experiences with the people that we love. I just have one question: why have you not read this book yet? We are the food people of the world – this book speaks our language.
Some people read about Smart Things and then they go do them, which is seriously so good for all those Smart People. But you guys. My idea of reading is more like the experience of taking in words + ideas + food smells and tastes on a book page, and having them come right straight into my real live kitchen and onto a large wooden spoon that’s making its way up to my mouth. Annnnd repeat.
This risotto happened to me because I honestly could not get the garlic butter smells, Parmesan saltiness, and white wine wonderfulness of the idea out of my head after I read about it in such vivid detail. It haunted me. And then Shauna talked about the mushrooms right at the end of the chapter and I just died a little bit inside with every passing moment that did not include said mushrooms piled high on a plate in front of me.
This recipe found me. And just in time for Meatless Monday, because I like to plan my meals by cutesy-doodle alliterations. And also just in time for I Need Something Good To Eat Right Now, because sometimes my yummy food cravings trump alliteration.
It’s a win for both sides, guys.
Go to the mushrooms. Now.
Garlic Butter Mushroom Risotto
- Total Time: 40 minutes
- Yield: 4–6 (nutrition is for 6) 1x
Description
This Garlic Butter Mushroom Risotto is a simple and completely delicious vegetarian meal! Ready in 30 minutes. YUM! Enjoy!
Ingredients
- 4 tablespoons butter, divided
- 4 cloves garlic, minced and divided
- 12 ounces uncooked arborio rice
- 3 1/2 or 4 cups chicken or vegetable broth
- a splash of dry white wine (optional)
- 12 ounces sliced baby portabella mushrooms
- 2–3 cups spinach or other veggies if you want
- 1/2 cup shaved Parmesan cheese
- sea salt and freshly cracked black pepper
- a squeeze of lemon (that was Bjork’s idea! nice work, boo)
Instructions
- Heat 2 tablespoons of butter in a large skillet over medium high heat. Add two cloves of garlic and saute for 1-2 minutes until the smells of amazingness overtake your life. Add the arborio rice and toss with the butter and garlic for a minute or two until coated. Add a splash of white wine to get things all sizzly-hot.
- Add 1 cup of chicken broth and push the mixture around gently in the pan with a wooden spoon, letting it get all bubbly and nice. 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 garlic, saute for 1-2 minutes, and add the sliced mushrooms. Saute for 5-10 minutes until they’re browned to your liking – I like to add another splash of white wine here – yummy sizzle. Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan (I just arranged it all over the top). Top generously with Parmesan, salt, pepper, and lemon if you want! Yummm.
Notes
If I were to make this again (and since I’m a garlic buttery mushroom lover) I would probably double the amount of sauteed mushrooms for a higher mushroom to risotto ratio. These amounts were fine for the average eater, but if you love mushrooms, go big or go home!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian
Keywords: garlic butter mushroom risotto, mushroom risotto, garlic risotto
PS. Kitchen update: we picked out cabinets last week! And yes, maybe this picture was actually from the part where were went on a mini tour of the cabinet workshop and maybe I do have safety goggles on while holding a latte. So what? *pushes glasses up* We have a thing for informational tours and coffee. We also have a thing for new kitchen cabinets and the extremely talented people who make them. Thank you, craftspeople of the world!
Next up: kitchen demo!
I’ve always been intimidated by risotto but this looks beautiful and simple – and only 30 minutes! Maybe it’s time to conquer my fears!
Good luck with the kitchen remodel, it’s quite a journey 🙂
best darn risotto (and safety goggles!) I’ve ever seen Lindsay. 🙂 I have to try this!! Good luck with the cabinets!
haha – thanks Sal! can’t wait to share the new cabbies!
I’ve never made risotto, but you make it look so easy that I might just give it a try! After all, you can’t go wrong with butter and garlic!
I think along with mashed potatoes, Risotto is one of those food that scream comfort. Even at midnight. The topping is gorgeous here perfect for meatless Monday!
Can’t beat garlic mushrooms – this looks DELISH! Love your veggie recipes Lindsay 🙂 Can’t wait to see your new kitchen!
Thinking we might need to check out this book… sounds like TONS of great recipe ideas. And we might have to wear those super stylish safety goggles while doing so. Just a thought…
ya know you make safety goggles look cool, right! this looks so delicious, I’m loving this combo, the spinach and mushrooms = love 😉 pinned !
bahahha – thanks Michele!
I absolutely love making risotto – once I got over my initial fear that everyone said it was so difficult, I actually found out that it’s not! My favorite risotto so far is a very lemony fresh summer version. Next up I have to try this one! I just ate, but your recipe definitely makes me hungry again 😀
It’s not! I love that it’s just a really slow, really yummy smelling simmer … simple, delicious, and comforting.
Risotto is the BEST! It feels so decadent, I love making it I just prop my iPad up nearby and watch netflix while I stir 😉 Mushrooooms of course they are appropriate for breakfast
Perfect! I love that idea 😀
This looks and sounds amazing. Risotto is one of my favorite things, ever!
I read Bread and Wine this summer and wanted to cook EVERYTHING in it. I love how Shauna talks about risotto, and your version is lovely!
Yes! Isn’t it the best? I can’t believe I’ve waited this long to read it!
I have the worst luck with risotto…but I haven’t tried your recipe!! Love this!
Oh yes! This is a nice *faster* version of risotto that I could make on a weeknight! Love it!
Good luck with your kitchen remodel. I’ll be remodeling mine in a month too. It’s so exciting but so stressful because you have to make decisions that are semi-permanent. Ah!
I know – I’m hoping most of the decision making part is almost done – we’ll place our final orders on everything tomorrow and then just wait for everything to come in to start the demo! 🙂
Everything about this sounds heavenly! And that last shot of you is SUPER cute! You look so tanned and glowy 🙂
oh my gosh, what?! I’m laughing. Thanks Millie!
I love, love AND love mushrooms for breakfast! Especially with eggs:) This mushroom risotto looks good too and you make it sound de-lish!
There is nothing better than a pan of risotto. It’s the ultimate comfort food! I always use it as an excuse to clear out the extra veggies or sausage (or shrimp or butter) in my fridge.
Seriously! It just wraps you up in a big foodie bear hug.
Risotto is one of my favorite comfort foods – especially with rich, earthy mushrooms! Can’t wait to see more pics and hear more developments about your kitchen reno!
Love the idea of adding spinach and a squeeze of lemon. Looks perfect!
Bjork was the one who suggested the lemon! I was so impressed!
This risotto looks perfect for chilly fall evenings. Love the combination of spinach and mushrooms, one of my all time faves!
There were some expletives involved when I saw the first photo of this recipe.. And yes, I’m home alone.
It looks THAT good. Slow clap, everybody. Slow clap. Uh, I’m making this all of the times.
LOVE risotto! And garlic butter + mushrooms? YES! This dish looks so versatile, like I could put anything else in it I want. Thanks for sharing…can’t wait to try it!
YAY, can’t wait to see the new kitchen…and I’d definitely raise the roof for some of this goodness!
Raise it, girl!
Mushrooms are totally breakfast food! Also really need to get my hands on that book…and this risotto…
This risotto looks so delicious! I love risotto and mushrooms, so this recipe is a win win for me. Thanks for sharing!
I am not always a huge mushroom fan but this risotto is making me consider changing my mind… with all the parm, butter, and garlic, how could I go wrong?? Yum!
It’s the only way to do mushrooms, IMO! 😉