Go Back
In the world of comfort food, few dishes can rival the creamy, rich delight of a well-made risotto. This Italian classic combines simplicity with sophistication, making it a staple in many home kitchens. Our Creamy Garlic Mushroom Risotto recipe elevates this beloved dish with the earthy flavors of mushrooms and the aromatic punch of garlic. Perfect for a cozy dinner or an elegant gathering, this dish is not only satisfying but also surprisingly easy to prepare. Join us as we dive into the ingredients, step-by-step instructions, and the delightful experience of making this creamy risotto.

Creamy Garlic Mushroom Risotto in 30 Minutes

Indulge in the comforting richness of Creamy Garlic Mushroom Risotto, an Italian classic that’s both simple and sophisticated. This dish features creamy Arborio rice cooked to perfection with sautéed mushrooms and aromatic garlic, all brought together with heavy cream and Parmesan cheese. Ideal for cozy dinners or elegant gatherings, this recipe guides you through the easy steps to create a restaurant-quality meal at home. Discover the joy of risotto and elevate your dining experience!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup white mushrooms, sliced

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Broth: In a small saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.

    Sauté the Aromatics: In a large skillet or a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sauté for another 1 minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-6 minutes, until they soften and release their juices. Season with salt and pepper.

        Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast lightly.

          Deglaze with Wine: Pour in the white wine (if using) and stir continuously until the wine is mostly absorbed by the rice. This step adds a lovely aroma and flavor.

            Ladle in the Broth: Start adding the warm vegetable broth one ladleful at a time. Stir gently and allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

              Add Cream and Cheese: Once the rice is cooked, remove the skillet from heat. Stir in the heavy cream and grated Parmesan cheese until melted and well combined. Adjust the seasoning with more salt and pepper if necessary.

                Garnish and Serve: Serve the creamy garlic mushroom risotto immediately, garnished with freshly chopped parsley.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings