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Garlic Mushroom Risotto

GARLIC MUSHROOM RISOTTO

This mushroom risotto is a luxurious celebration of earthy flavors and creamy indulgence. Each bite offers a perfect balance of tender Arborio rice, lovingly simmered in a warm, savory broth, and the deep, umami richness of golden, sautéed mushrooms.

The aromatic base of Derlea Minced Garlic adds a savory depth, while a touch of Derlea Garlic Spread elevates the dish with its velvety richness. Freshly grated Parmesan cheese melts seamlessly into the risotto, infusing it with a nutty, buttery flavor that lingers on the palate. A sprinkling of parsley brings a fresh, herbal note, while a final flourish of black pepper or truffle oil turns this comforting classic into a restaurant-quality masterpiece.

Perfect as a cozy main course or an elegant side dish, this mushroom risotto is a timeless delight that satisfies the soul as much as the appetite.

ingredients

  • 1 tsp Derlea Minced Garlic
  • 2 tbsp Derlea Garlic Spread
  • 6 cups vegetable or chicken broth
  • 3 cups mushrooms thinly sliced
  • 1 ½ cups arborio rice
  • ⅓ cup parmesan cheese freshly grated
  • Salt and pepper to taste
  • Parsley for garnish

Directions

  1. In a large skillet, add oil, Derlea Minced Garlic, and mushrooms. Sauté for 5 minutes or until browned and then set aside.
  2. In a medium saucepan, combine rice and 1 cup of heated broth, stirring continually. After the liquid has been absorbed by the rice, reduce the heat to medium-low and continue to gradually add the rest of the broth. It should roughly take 30-35 minutes for the rice to cook and absorb the broth.
  3. Add mushrooms, Derlea Garlic Spread, and parmesan to the pan and mix with the rice.
  4. Garnish with parsley and enjoy!