Garlic Mushroom Risotto Recipes
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
CREAMY ROASTED GARLIC & MUSHROOM RISOTTO
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.
Provided by Amy Nash
Categories Uncategorized
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Turn up the heat to medium-high and add the rice, stirring just until the grains become somewhat translucent - about 1 minute.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately, garnishing with shaved Parmesan, additional lemon zest, and micro-greens or freshly chopped parsley.
Nutrition Facts : Calories 369 kcal, Carbohydrate 43 g, Protein 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 418 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED GARLIC AND MUSHROOM RISOTTO
Steps:
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for the round 2 recipe, Risotto Cakes.
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
GARLIC MUSHROOM RISOTTO
Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!
Provided by Kaarin
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in butter. Season with salt and pepper to taste.
- Set aside.
- Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
- Stir in the rice and cook 1 minute, coating rice with the oil.
- Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
- Repeat with the remaining broth and hot water.
- Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
- Add more hot liquid if necessary to cook longer.
- Total cooking time should be 20-25 minutes.
- Stir in the mushrooms, cheese and parsley and season to taste.
- Cook till warmed through.
Nutrition Facts : Calories 301.3, Fat 15.3, SaturatedFat 7, Cholesterol 27.7, Sodium 535.2, Carbohydrate 31.9, Fiber 2.2, Sugar 2.7, Protein 9.7
More about "garlic mushroom risotto recipes"
GARLIC MUSHROOM RISOTTO - PINCH OF NOM
From pinchofnom.com
4/5 (260)Calories 501 per servingCategory Dinner, Lunch
- Add the onions, 200g of the sliced mushrooms and the garlic to the Actifry Pan. Spray with low calorie cooking spray and add the Hendersons relish. Cook for 5 Minutes.
MUSHROOM RISOTTO | RECIPETIN EATS
From recipetineats.com
5/5 (65)Total Time 50 minsCategory Mains, StarterCalories 649 per serving
- Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).
GARLIC AND MUSHROOM RISOTTO - SHARAN
From sharan-india.org
Estimated Reading Time 30 secs
CREAMY MUSHROOM GARLIC RISOTTO - RECIPEMAGIK
From recipemagik.com
Cuisine ItalianTotal Time 32 minsCategory DinnerCalories 390 per serving
- In the same Pan heat Olive Oil and fry the Onions until translucent. Add the Arborio rice and fry over low heat until glazed.
- Next. add the broth and stir well. Keep adding the broth until it's all been soaked by the rice. Keep stirring in an interval of 2-3 minutes
MUSHROOM AND ROASTED GARLIC RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 1 hr 25 minsServings 6Calories 381 per serving
- Cut the top off each garlic head; discard. Rub cut side of each garlic head with 1 teaspoon oil. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap garlic in foil. Bake at 425° for 1 hour or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 2 tablespoons Madeira in a bowl; mash with a fork.
- Bring 1 1/2 cups stock to a boil. Add porcini; let stand 30 minutes or until soft. Drain through a colander over a bowl, reserving soaking liquid; chop porcini. Combine porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat a Dutch oven over medium heat. Add remaining 2 tablespoons oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Stir in porcini. Add rice; sauté 1 minute, stirring constantly. Add remaining 1/2 cup Madeira; cook 1 minute or until liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Reserve 1/3 cup stock from the last addition. Remove pan from heat; stir in garlic mixture, remaining stock, cheese, salt, pepper, and chopped sage. Spoon into shallow bowls. Garnish with sage leaves, if desired.
GARLIC BUTTER MUSHROOM RISOTTO RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (19)Total Time 40 minsCategory DinnerCalories 397 per serving
- Heat 2 tablespoons of butter in a large skillet over medium high heat. Add two cloves of garlic and saute for 1-2 minutes until the smells of amazingness overtake your life. Add the arborio rice and toss with the butter and garlic for a minute or two until coated. Add a splash of white wine to get things all sizzly-hot.
- Add 1 cup of chicken broth and push the mixture around gently in the pan with a wooden spoon, letting it get all bubbly and nice. 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, saute for 1-2 minutes, and add the sliced mushrooms. Saute for 5-10 minutes until they’re browned to your liking – I like to add another splash of white wine here – yummy sizzle. Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan (I just arranged it all over the top). Top generously with Parmesan, salt, pepper, and lemon if you want! Yummm.
BLACK GARLIC MISO MUSHROOM RISOTTO RECIPE - ET FOOD VOYAGE
From etfoodvoyage.com
Reviews 2Servings 4Cuisine Asian, ItalianCategory Dinner, Lunch, Main Course
- Rehydrate the dried shiitake mushrooms by soaking them with ¼ cup of water for 30 minutes until softened. Reserve the mushroom water.
- Heat cooking oil in a large pot over medium heat. Saute chopped onions and red chilli flakes (if using) for 5-10 minutes until softened. Season with salt.
KETO GARLIC SHRIMP MUSHROOM RISOTTO | BETTER THAN BREAD KETO
From betterthanbreadketo.com
4.4/5 (43)Total Time 20 minsCategory Main CoursesCalories 442 per serving
MUSHROOM RISOTTO WITH GARLIC, THYME AND PARSLEY
From blog.narrativefood.com
Estimated Reading Time 4 minsTotal Time 30 mins
- Slice or tear the mushrooms. In a very hot pan, heat 1 tablespoon of olive oil and add the mushrooms and thyme. Cook for about 1 minute, toss, then add the garlic & a pinch of salt. Cook for another couple of minutes then add parsley, chili powder & lemon juice, toss again & taste, adjust seasoning if desired.
- Heat the stock. Then in a separate pan, heat the olive oil, add the onions, celery & a pinch of salt, sweat the vegetables for about 3 minutes. Add the garlic & after another 2 minutes after the vegetables have softened, add the rice. Turn up the heat & don’t leave the pan! While slowly stirring continuously you are beginning to fry the rice. If the temperature seems a bit high, turn down a bit, you must keep the rice moving. After 2-3 minutes it will start to look translucent as it absorbs the flavors. Add the vermouth or wine, keep stirring & once absorbed, add your first ladle of stock & a pinch of salt (keep seasoning to taste as you go). Once absorbed, add more stock & mushrooms. Turn down the heat to a highish simmer – it is very important not to cook to fast or the liquid will evaporate before the rice is cooked. Keep adding stock, ladleful at a time, after each is absorbed. This will take about 15 minutes. Taste the rice & keep stirring until soft but with a slight bite, if ext
- Remove from heat & add the butter & ¾ of cheese, stir gently until melted through. Serve immediately with extra parmesan on top.
GARLIC MUSHROOM ROSé RISOTTO - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
Cuisine VegetarianEstimated Reading Time 7 minsCategory EntreeTotal Time 1 hr
- In a medium Dutch oven, heat 1 tablespoon oil over medium low. Add smashed garlic cloves and cook a few minutes to infuse the oil, until golden brown on both sides. Remove garlic, increase heat to medium, and add 1 tablespoon butter. Once butter melts, add mushrooms and toss to coat. Stir only every few minutes as mushrooms release liquid and then it evaporates completely, and mushrooms are tender. Season to taste with salt, remove to a bowl, and set aside.
- Bring broth to a simmer in a medium saucepan, then reduce heat to low to keep warm. Take the egg out of the fridge and set aside (don’t crack it yet). Crumble goat cheese and set aside at room temperature.
- In the same Dutch oven, heat remaining oil and butter over medium until butter is melted and just bubbly. Add leeks and sauté until soft but not browned, then add garlic and cook 30 seconds. Add rice. Cook and stir constantly 2 to 3 minutes, until rice grains are translucent at edges. Add rosé, adjust heat to a gentle simmer, and cook until fully absorbed, stirring almost constantly.
- Add about 3/4 cup of the warm broth (use a glass liquid measure or ladle to transfer) to rice and adjust heat as needed to simmer, stirring constantly. When excess liquid is almost gone, add more broth. Repeat this process, starting to taste the rice after using half the broth. Continue adding liquid until rice grains are tender and edible but not overly soft. Reduce heat to low then stir in mushrooms.
GARLIC MUSHROOM VEGAN RISOTTO - A VIRTUAL VEGAN
From avirtualvegan.com
4.9/5 (7)Total Time 55 minsCategory Entree, Main CourseCalories 579 per serving
- Preheat oven to 400. Brush your foil squares with a little olive oil. Cut the top quarter off each garlic bulb so the cloves inside are exposed.
- Put all ingredients into a food processor or blender and process until smooth. Squeeze the roasted garlic out of it's skin and into the cashew cream. If you squeeze from the base up the little soft cloves will pop out easily. Process once more for 30 seconds or so until smooth and the garlic is combined.
- Put the dried mushrooms in a small bowl and cover with warm water. Soak for at least 15 minutes then squeeze, drain and chop, reserving the liquid as part of the stock.
VEGAN BAKED MUSHROOM GARLIC SAGE RISOTTO - COOK REPUBLIC
From cookrepublic.com
5/5 (1)Category Dinner, Mains, Pantry, RiceCuisine Gluten Free, Italian, Vegan, VegetarianEstimated Reading Time 4 mins
- Heat 3 tablespoons of oil in a large shallow oven-safe sauté pan on medium heat. Add leek. Sauté for a few minutes until the leek starts to soften. Add garlic, porcini mushroom, sage leaves and saffron strands. Sauté, tossing constantly for a few minutes until mushroom and sage start to crisp up.
- Add brown and white mushroom along with 1 tablespoon of oil. Sauté on medium-high heat for a couple of minutes until mushrooms are glazed and starting to dry up.
- Add the risotto rice and toss to coat the rice evenly with the mushroom mix. Reduce heat to medium. Add wine to deglaze the pan. Toss and mix well.
MUSHROOM SHRIMP RISOTTO RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
Ratings 8Calories 375 per servingCategory Main Course
- Heat 1 Tbsp. olive oil in saute pan. Add mushrooms and 1/4 tsp. each of kosher salt and pepper. Saute for 5 minutes, stirring frequently. Remove from pan and set aside.
- Heat 1 Tbsp. of butter in pan. Add half the minced garlic and entire onion to pan. Saute for 4-5 minutes, stirring frequently.
- Add 1 1/2 cups Arborio rice to garlic and onions. Saute rice for 1-2 minutes, stirring often. Rice will brown a bit as it cooks.
TASTY SLIMMING WORLD GARLIC MUSHROOM RISOTTO RECIPE
From justaveragejen.com
Reviews 1Estimated Reading Time 6 minsCategory Main MealTotal Time 35 mins
- Using the Low calorie cooking spray in a large frying pan, fry one of the tsp of garlic with the onion until the onion is soft but not caramelised.
- Add two ladles of stock and stir until the liquid is absorbed. Add the remaining stock one ladle at a time stirring continuously and not adding the next until each ladle is absorbed by the rice.
- Meanwhile using a large frying pan and low calorie cooking spray fry the mushrooms in the garlic until cooked but still quite firm.
WILD GARLIC & MUSHROOM RISOTTO - MINT & ROSEMARY
From mintandrosemary.com
Reviews 4Estimated Reading Time 7 mins
- Chop the spring onions and the white part of the wild garlic. (Keep the buds and the green leaves apart). Crush the unpeeled garlic clove. Clean and roughly chop the mushrooms.
- Heat 30 grams of butter and the olive oil in a pan, then add the spring onions, the garlic, mushrooms and white parts of the wild garlic. Fry on a low heat for a few minutes, until they get soft. Remove the garlic clove.
- Add the rice, and keep cooking and stiring for 2-3 minutes, until the rice becomes opaque. Add the wine and continue to cook until it evaporates.
GARLIC AND THYME MUSHROOM RISOTTO RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
- Place dried porcini mushrooms in a medium bowl and cover with 1 1/2 cups boiling water. Let soak for at least 15 minutes. Drain mushrooms, reserving 1 cup of the soaking liquid. Chop mushrooms and set aside.
- Preheat an oven to 400°F. Place wild mushrooms, 4 garlic cloves and thyme sprigs on a baking sheet. Toss with 3 tablespoons olive oil, then sprinkle with salt and pepper. Roast, tossing occasionally, until soft and golden brown (20 - 25 minutes). Discard garlic and thyme sprigs, then season mushrooms to taste with more salt and pepper. Set aside.
- Add mushroom soaking liquid to chicken stock, and bring to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
- In a large, heavy-bottom pot, warm 1 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the onion along with a pinch of salt, and cook until the onion is tender but not browned (5 to 6 minutes). After 3 minutes add the garlic and chopped thyme. Stir in the rice and cook for 2 minutes, then add the white wine and cook for 1 more minute. Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 - 35 minutes total. You may not use all of the chicken stock. During the last addition, stir in the chopped porcini mushrooms and 1/2 the roasted mushrooms.
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