5 from 16 votes
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.
Creamy Roasted Garlic & Mushroom Risotto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.

Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Servings: 6 people
Calories: 369 kcal
Author: Amy Nash, House of Nash Eats
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
  • Freshly chopped parsley or micro-greens for garnish
  • Salt & pepper, to taste
Instructions
  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.  

Recipe 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 Facts
Creamy Roasted Garlic & Mushroom Risotto
Amount Per Serving
Calories 369 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 418mg 17%
Potassium 514mg 15%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 4g
Protein 11g 22%
Vitamin A 4.8%
Vitamin C 1.7%
Calcium 12%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.