Garlic Mushroom Risotto

Prep Time
Cook Time
Ready In

"Mushrooms and herbs are paired with garlic to make this super delicious risotto recipe everyone will love! Liquids (broth and water) must be hot before starting this"

Original recipe yields 6 servings


  • Serving Size: 1 (197.6 g)
  • Calories 406.8
  • Total Fat - 25.2 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 99.4 mg
  • Sodium - 649.7 mg
  • Total Carbohydrate - 23.2 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.9 g
  • Protein - 20.8 g
  • Calcium - 125.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Saute mushrooms in butter. Season with salt and pepper to taste. Set aside.

Step 2

Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft. Stir in the rice and cook 1 minute, coating rice with the oil.

Step 3

Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently. Repeat with the remaining broth and hot water (test for doneness, the rice should be creamy and slightly chewy in the center, not dry, add more hot liquid if necessary to cook longer). Cook for a total of 20-25 minutes.

Step 4

Stir in the mushrooms, Parmesancheese and parsley and season to taste. Cook until warmed through.

Tips & Variations

No special items needed.

2 Reviews


We absolutely loved this risotto! I made baked chicken with garlic and parmesan cheese and wanted something different to have with it. This was a great side that will be repeated!


review by:
(17 Sep 2013)


I halved this recipe and used jarred Parmesan cheese instead of Romano cheese and was very happy with the end results. I will be making this often. thanks for sharing this here with us. Made for the Billboard Recipe Tag Game.


review by:
(30 Dec 2012)