WHAT’S FOR DINNER?
Garlic Mushroom Risotto
Array/5
COOK TIME
30-40 min
TOTAL TIME
45 min
SERVINGS
3-5 servings
Creamy, cheesy, and full of flavor this Garlic and Mushroom Risotto is true comfort in a bowl. Tender arborio rice, sautéed mushrooms, and fresh spinach come together in a rich, garlicky sauce with plenty of parmesan cheese. It’s simple enough for a weeknight but special enough to make you feel like a total kitchen pro.
Before I started making this recipe, risotto was a word that made me feel a bit of intimidation. Why? Risotto is a classic Italian rice dish known for its ultra-creamy, velvety texture that comes from slowly cooking short-grain rice (usually arborio) while gradually adding warm broth a bit at a time. I pictured hours of stirring and some fancy chef technique I’d never master. Turns out, it’s really just rice cooked slowly with broth until it gets creamy. No secret tricks, just a little patience (and a lot of parmesan).
Once I got over it, I quickly started thinking about what the best flavor combinations would be when cooking risotto and of course garlic and mushrooms came to mind. I tossed in some spinach too, but you can use whatever veggies you love like asparagus or snap peas.
The result is this creamy, garlicky bowl of comfort with buttery mushrooms, tender rice, and just the right amount of parmesan to make it rich without being heavy. Every bite is velvety and full of flavor, the kind of dish that makes you feel like you’re eating something fancy even though it’s surprisingly simple. Leah was a huge fan! That girl can put down some rice… wonder where she gets that from?
Ingredients You’ll Need
Butter – Adds rich, silky flavor to the base of the risotto and helps toast the rice so it develops a nutty flavor. Using real butter instead of margarine gives a smoother texture.
Garlic – Infuses the entire dish with bold, savory flavor that builds from the very first step. Fresh minced garlic works best here because it adds layers of flavor that powdered or jarred versions can’t match.
Arborio Rice – The heart of any good risotto. This short-grain rice is high in starch, which slowly releases as it cooks to create that creamy, velvety texture without needing any cream at all!
Chicken or Vegetable Broth – Adds moisture and rich flavor as it’s gradually absorbed by the rice. Keeping the broth warm helps the rice cook evenly and keeps that creamy consistency you want in every bite.
Mushrooms – Add an earthy, umami flavor that makes this risotto feel hearty and comforting. Cooking them separately until golden brown brings out their best flavor and keeps them from getting soggy.
Spinach (or other veggies) – Adds color, texture, and a fresh element that balances the richness of the butter and cheese. You can easily swap in other quick-cooking vegetables like asparagus or peas to mix things up.
Parmesan Cheese – Gives the risotto its signature creamy, cheesy finish while adding a hint of saltiness and nuttiness. Grating it fresh makes all the difference because it melts more smoothly into the rice.
Salt and Black Pepper – Essential for seasoning each layer of the risotto. Adding small amounts throughout the cooking process helps bring all the flavors together rather than waiting until the end.
Lemon Juice (optional) – A small squeeze at the end brightens up the dish and balances the richness of the cheese and butter.
How To Make Garlic Mushroom Risotto
Heat the butter and garlic: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add half of the minced garlic and sauté for 1 to 2 minutes until fragrant.
Toast the rice: Stir in the arborio rice and toss it in the garlic butter for 1 to 2 minutes until the grains are well coated and slightly toasted.
Add the broth: Pour in 1 cup of chicken or vegetable broth and stir gently. When most of the liquid has absorbed, add another ½ cup. Continue this process, stirring often, for about 15 to 20 minutes until the rice is almost tender and the mixture looks creamy.
Cook the mushrooms: In a separate skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the remaining garlic and sauté for 1 to 2 minutes, then add the sliced mushrooms. Cook for 5 to 10 minutes until golden and tender.
Add the spinach: Remove the pan from the heat and stir in the spinach until just wilted.
Combine and finish: Transfer the mushroom and spinach mixture to the risotto pan. Stir in or top with the Parmesan cheese, then season with salt, black pepper, and a squeeze of lemon if using. Serve warm. Enjoy!
Expert Tips
Warm the broth first. Hot broth helps the rice absorb liquid evenly and keeps the texture creamy instead of sticky.
Use a wide skillet. The larger surface area allows the liquid to evaporate at the right rate and makes stirring easier.
Stir often but not constantly. Gentle stirring every minute releases starch and builds creaminess without breaking the grains or making it too mushy.
Keep the heat steady. Medium to medium low heat prevents the rice from cooking too quickly or sticking to the bottom of the pan.
Toast the arborio rice. A quick toast in butter before adding broth adds a nutty flavor and helps the grains hold their shape better.
Add broth slowly. Smaller additions help you control the texture so the risotto stays creamy but not soupy.
Taste the rice as it cooks. The perfect risotto is tender with a slight bite in the center, not completely soft. It can finish cooking at different times depending on your heat level.
Brown the mushrooms separately. Cooking them on their own gives them a golden crust and deeper flavor before mixing in.
Use freshly grated Parmesan. It melts more smoothly into the rice and gives that rich, creamy finish without clumping.
Rest the risotto before serving. Letting it sit for a minute allows the starch to settle and creates a much better texture.
Ways To Customize
Add cooked chicken or shrimp for extra protein and to turn it into a complete one-pan meal.
Swap the spinach for kale, arugula, or Swiss chard to add a different flavor and texture while keeping the greens.
Stir in a splash of white wine at the beginning of cooking for a bright, flavor boost.
Use vegetable broth instead of chicken broth to keep the dish completely vegetarian without losing richness.
Fold in roasted butternut squash or sweet potatoes for a fall-inspired version with a hint of sweetness.
Add a handful of frozen peas toward the end of cooking for a pop of color and a little natural sweetness.
Replace Parmesan with pecorino Romano or Asiago for a sharper, saltier flavor.
Finish the dish with a drizzle of truffle oil or a sprinkle of truffle salt for a gourmet twist.
Finish with a sprinkle of toasted pine nuts or chopped walnuts for crunch and a little contrast.
Add a handful of sun-dried tomatoes for a tangy, slightly sweet flavor that pairs well with the mushrooms.
What To Serve with Mushroom Risotto
This risotto makes a great dish on it’s own, but can be even more hearty and well balanced when paired with a protein. Below is our family favorites:
Storing & Freezing
Storing: Leftover mushroom risotto should be cooled completely before storing. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. The texture will thicken as it chills, but that’s normal as risotto naturally continues to absorb moisture as it sits.
Freezing: Spoon the cooled risotto into freezer-safe containers or zip-top bags, removing as much air as possible. Label and freeze for up to 2 months. For best results, freeze it in single-serving portions so it thaws and reheats more evenly later on.
Reheating: Reheat leftover risotto gently on the stovetop over low heat, adding a splash of broth, milk, or water to loosen it back to a creamy consistency. Stir frequently until warmed through and smooth again.
FAQ
Can I use a different type of rice if I don’t have arborio?
Arborio rice is best because of its high starch content, but if you can’t find it, carnaroli or vialone nano are great substitutes and give a similar creamy texture. Avoid long-grain rice like jasmine or basmati, which won’t release enough starch.
Why does my risotto taste bland even though I added salt?
Risotto relies on layered seasoning. Lightly salt the broth, season each broth addition as you go, and finish with Parmesan as this builds flavor throughout instead of just on the surface.
How do I know when the risotto is done?
The rice should be tender with a slight bite in the center, and the texture should be thick and creamy but still flow off the spoon. If it’s too firm, add a bit more broth and cook another minute or two.
What should I do if my risotto turns out too thick?
Add a few tablespoons of warm broth or water and stir over low heat until it loosens up. The starch will rehydrate and return to that silky texture.
Can I make risotto without wine?
Yes, you can skip the wine completely as I did in this recipe. Just replace it with a splash of broth and a tiny squeeze of lemon at the end for brightness.
Why did my risotto turn gummy or sticky?
That usually happens when it’s over-stirred or overcooked. Stir gently and stop cooking once the rice is creamy but still slightly firm in the center so it doesn’t break down too much.
Other Recipes Using Rice
Print
Garlic Mushroom Risotto
Creamy, cheesy and easy Garlic Mushroom Risotto is a favorite dinner or side dish. Full of cheesy and garlic flavor!
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!
Notes
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