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    You are in: Home / Recipes / Garlic Mushroom Risotto Recipe
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    Garlic Mushroom Risotto

    Garlic Mushroom Risotto. Photo by PaulaG

    1/2 Photos of Garlic Mushroom Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Kaarin's Note:

    Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute mushrooms in butter. Season with salt and pepper to taste.
    2. 2
      Set aside.
    3. 3
      Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
    4. 4
      Stir in the rice and cook 1 minute, coating rice with the oil.
    5. 5
      Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
    6. 6
      Repeat with the remaining broth and hot water.
    7. 7
      Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
    8. 8
      Add more hot liquid if necessary to cook longer.
    9. 9
      Total cooking time should be 20-25 minutes.
    10. 10
      Stir in the mushrooms, cheese and parsley and season to taste.
    11. 11
      Cook till warmed through.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on September 11, 2012

      55

      We really enjoyed this dish. I didn't have parsley or chicken stock, so I used beef stock in place of chicken stock. It made a lot, and I'm glad because I think the leftovers were even better the next day! Even my 1 year old DS enjoyed it a lot. I also chopped the mushrooms instead of slicing them to make it easier for him to manage when eating. Lastly, to sneak in a little more veggies and add some color (not altering the flavor), I threw in a couple handfuls of baby spinach leaves during the last 5 minutes of cooking. We'll definetly be making this again! Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2012

      55

      This is a fantastic recipe - a must for your recipe box! I used 1.5 C of basmati rice. And I used montery jack cheese. At step 5 I added the onion/rice mixture and the 3 C fluid to my microwave rice cooker and cooked the rice that way. And then stirred in the mushrooms, parsley and cheese once it was done. It was perfect, my husband couldn't stop eating it. And he's not usually a rice fan. Thanks so much!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2013

      55

      Delicious recipe! We left out the onions, used Parmesan cheese rather than Romano, and added baby spinach like the last poster suggested! I can't wait to eat the leftovers!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)

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    Nutritional Facts for Garlic Mushroom Risotto

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 301.2
     
    Calories from Fat 137
    45%
    Total Fat 15.2 g
    23%
    Saturated Fat 6.9 g
    34%
    Cholesterol 27.7 mg
    9%
    Sodium 535.2 mg
    22%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.7 g
    10%
    Protein 9.7 g
    19%

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