This Garlic Butter Mushroom Risotto is a simple and completely delicious vegetarian meal! Ready in 30 minutes. YUM! Enjoy!
- 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)
- 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.
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!