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5.0 from 108 votes

Creamy Risotto Recipe

Creamy Roasted Garlic & Mushroom Risotto is a restaurant quality dish that is perfect for a special occasion dinner and can be served as either a meatless main dish, side dish, or appetizer depending on how you portion each serving.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 369 kcal
Course: Others
Cuisine: Italian

Ingredients

  • 2 Tablespoons olive oil divided
  • 2 shallots or 1/2 a medium onion, chopped
  • 1 whole head garlic roasted
  • 8 ounces crimini mushrooms quartered
  • 4 ounces hedgehog or chanterelle mushrooms
  • 1/2 cup dry white wine, like pinot grigio (optional - swap for water or additional chicken broth if desired)
  • 1 1/4 cups arborio rice
  • 4 cups chicken stock
  • 1/2 cup freshly grated Parmesan cheese
  • 3 Tablespoons butter
  • 1 teaspoon lemon zest
  • chopped fresh parsley or micro-greens for garnish
  • salt & pepper, to taste

Instructions

    Cup of Yum
  1. Heat a large cast iron skillet or pan over medium heat. Cook the mushrooms in 1 tablespoon of the oil for 5 minutes until they turn brown, then transfer to a bowl and set aside.
  2. Wipe out the pan and drizzle with remaining tablespoon of oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes, until they begin to soften. Add the roasted garlic, mashing it in a bit, and season with salt and pepper.  
  3. Turn up the heat to medium-high and add the rice, stirring just until the grains become somewhat translucent - about 1 minute.  
  4. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the alcohol is burned off - about 2 minutes. If not using the wine, just skip this step and add the additional water or chicken stock in the next step.
  5. Turn the heat down to medium-low and add 3 cups of chicken stock to the rice. Leaving the skillet uncovered, continue to cook over medium-low until most of the liquid has been absorbed, stirring just once or twice while the rice cooks.
  6. Test the rice by tasting a small spoonful.  It should be firm, but not soft. Adjust salt & pepper, as needed, then add additional stock, 1/2 cup at a time, stirring in between each addition, until the rice is cooked to your taste and the liquid has been absorbed.
  7. Add the sauteed mushrooms back into the risotto to heat through just as the rice is almost done. When the rice is done, add another splash of chicken broth to make the risotto slightly soupy and remove the pan from the heat.
  8. Add the butter, Parmesan and lemon zest to the rice and stir thoroughly until the butter is completely melted and the risotto becomes nice and creamy and finishes absorbing any extra stock.  
  9. Serve immediately, garnishing with shaved Parmesan, additional lemon zest, and micro-greens or freshly chopped parsley.  

Notes

  • Many restaurants serve their risotto on the soupier side.  If you prefer it that way, add an extra splash of broth to the risotto right at the very end before plating to loosen it up. 
  • Technique adapted from Recipe Tin Eats.  

Nutrition Information

Calories 369kcal (18%) Carbohydrates 43g (14%) Protein 11g (22%) Saturated Fat 6g (30%) Cholesterol 25mg (8%) Sodium 418mg (17%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 369

% Daily Value*

Calories 369kcal 18%
Carbohydrates 43g 14%
Protein 11g 22%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 418mg 17%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.