Crimini Mushroom Risotto

Crimini Mushroom Risotto

Rich flavors of earthy mushrooms and freshly grated parmesan make this risotto irresistible!


  • 3 Tablespoons Butter, divided
  • 1 Clove Garlic, chopped
  • 1 1/2 Cups Crimini Mushrooms
  • 1 Cup Arborio Rice
  • 2 1/2 Cups Vegetable Broth
  • 1 Cup Parmesan Cheese, freshly grated
  • Sea Salt, to taste
  • Freshly Ground Black Pepper

1. In a large skillet over medium-high heat, melt 1 tablespoon butter. Cook and stir the
garlic and mushrooms in the melted butter for three minutes, being sure to brown the
mushrooms a little. Set aside.
2. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in rice, and cook for 1 to
2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing
all the liquid to be absorbed before adding more broth. Continue cooking until the rice is
tender. Stir in cheese, and season with salt and pepper.

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