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Garlic Mushroom Risotto

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Hi friends! I have your next meal right herrrrrre.

I will admit that I didn’t JUST make this risotto. I’ve started a new annual tradition where I make risotto on New Year’s Day, so this is what I made on the first day of 2019! Since then, I’ve packed up all the crap in my apartment (and there was oh-so-much crap!) and moved to a new place. Don’t worry - I still live in Hoboken, but I’m finally getting the chance to come up for air after all these “fun” moving obligations are over. There are still pictures to hang, but for the most part, everything is done. I also cooked my first meal tonight in the new place. I’m working on a recipe for some lamb chops for you guys, but there’s always some reason to rush through and I don’t get a chance to measure out the spices…so there’s that.

While we wait for those lamb chops, I present this risotto to you!

I’m in love with it. I’ve always loved risotto, but I actually stopped making it for about a year. I have a really bad habit of dropping recipes that don’t work for me. It doesn’t matter that I’ve made a certain recipe a bunch of times before. The one time that I make it and it’s not so good….I’m done for a while. I’m working to try to change this, but it’s a tough habit to break!

This recipe turned out to be really amazing though. Surprisingly, I don’t think I’ve ever made sauteed mushrooms and spinach before and I’m not quite sure why. This is clearly a superior recipe and the butter and garlic in this part of the dish don’t hurt at all. I had extra mushrooms and spinach left over and I confess that I made the vegetables sans risotto a few days later just so that I could eat it again. It was so so good!

So anyway, I’m working on making a few new recipes to share with you guys and I can’t wait to get back into some sort of routine over here! See you soon, but in the meantime, I beg you to make this risotto because you won’t regret it!

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Garlic Butter Mushroom Risotto
makes 4-6 servings

Print Recipe

  • 3 1/2 or 4 cups chicken or vegetable broth

  • 4 tablespoons butter, divided

  • 4 cloves garlic, minced and divided

  • 12 ounces uncooked arborio rice

  • 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 - 1 cup shaved Parmesan cheese

  • sea salt and freshly cracked black pepper

  • a squeeze of lemon

1) In a medium pot, heat up the chicken broth until it reaches a gentle simmer.

2) Heat 2 tablespoons of butter in a large saucepan over medium high heat.

3) Add 2 cloves of garlic to the pan and saute for 1-2 minutes.

4) Pour in the arborio rice and toss the grains in the butter and garlic for another 1-2 minutes. If using white wine, pour the wine into the pan now.

5) Next, pour in 1 cup of the warmed chicken broth. Stir the rice and broth gently, until most of the liquid has evaporated. This could take a few minutes. Then add another 1/2 cup of chicken broth and repeat the process until the rice is tender and creamy.

6) In another saucepan, melt the remaining 2 tablespoons of butter over medium high heat. Add the remaining 2 cloves of garlic and saute for 1-2 minutes, or until warmed through and fragrant.

7) Add in the sliced mushrooms and saute for 5-10 minutes. You might also wish to add a splash of white wine here. Once the mushrooms are cooked through to your liking, remove from heat and stir in the spinach until wilted.

8) Plate the risotto, then top with the mushroom and spinach mixture. Sprinkle generously with the Parmesan cheese, salt, pepper, and an extra squeeze of lemon if desired.

— recipe very slightly adapted from Pinch of Yum

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