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
Find it online: https://lolohomekitchen.com/2019-3-garlic-mushroom-risotto/