Conjure up a generous serving of the delicious Garlic Butter Mushroom Risotto and enjoy the luxuriously nourishing fusion of flavours, piled high in a vegetarian blend of veggies and rice!
Effortlessly prepared to combine an assortment of wine soaked mushrooms, refreshing spinach leaves and showered in smooth shavings of parmesan cheese, this exquisite creamy dish is a nutritiously wholesome evening meal that is sure to appeal to even the fussiest of palettes!
You Will Need:
4 tablespoons butter, divided
4 cloves garlic, minced and divided
12 ounces uncooked Arborio rice
3 ½ or 4 cups chicken or vegetable broth
A splash of dry white wine (optional)
12 ounces sliced baby portabella mushrooms
2-3 cups spinach or other veggies if you want
½ cup shaved parmesan cheese
Sea salt and freshly cracked black pepper
A squeeze of lemon
Heat 2 tablespoons of butter in a large skillet over a medium high heat. Add two cloves of garlic and sauté for 1-2 minutes. Add the Arborio rice and toss with the butter and garlic for a minute or two until coated. Add a splash of white wine.
Add 1 cup of chicken broth and push the mixture around gently in the pan with a wooden spoon, allowing it to bubble. When most of the liquid has evaporated, add another half cup. Repeat this process over about 15-20 minutes until the Arborio rice has cooked to the point where it’s almost completely soft, and the whole thing takes on a creamy texture.
In a separate little skillet, melt the remaining 2 tablespoons butter over medium high heat. Add the garlic, sauté for 1-2 minutes, and add the sliced mushrooms. Sauté for 5-10 minutes until they’re browning to your liking (you can add another splash of wine here). Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan. Top generously with parmesan, salt, pepper, and lemon to your liking.