Name: Garlic Butter Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 tablespoons butter, divided; 4 cloves garlic, minced and divided; 12 ounces uncooked arborio rice; 3 1/2 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; 1/2 cup shaved Parmesan cheese; sea salt and freshly cracked black pepper; a squeeze of lemon (that was Bjork’s idea! nice work, boo)

Steps

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Nutrition Facts

Calories

638kcal

31%
Fat

25g

38%
Saturated Fat

14g

70%
Carbohydrates

83g

27%
Fiber

4g

16%
Sugar

3g

6%
Protein

16g

32%
Cholesterol

49mg

16%
Sodium

700mg

29%

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

Notes

If I were to make this again (and since I’m a garlic buttery mushroom lover) I would probably double the amount of sauteed mushrooms for a higher mushroom to risotto ratio. These amounts were fine for the average eater, but if you love mushrooms, go big or go home!

Garlic Butter Mushroom Risotto

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts