roasted garlic portobello risotto

Roasted Garlic and Portobello Mushroom Risotto

There’s something that’s truly relaxing about making a risotto. Sure, at first glance it looks like it’s a lot of work. However, being forced to stand in one place while stirring this delicious rice dish is like meditation. The mind can wander while all of the flavor from those fabulous ingredients melds together into a luxurious rice dish. Roasted Garlic and Portobello Mushroom Risotto is easy to make as long as you have the time and patience to stay focused on it. However, there is one key ingredient that you MUST use for this recipe…arborio rice.

A Roasted Garlic and ARBORIO Risotto

Roasted Garlic and Portobello Mushroom Risotto uses arborio rice slowly cooked with garlic infused vegetable stock. Arborio rice is an Italian superfino rice. Named after a northern Italian commune, arborio rice has a unique starch that gives risotto its silky texture. So, although it might be tempting to use any old rice in your pantry, don’t do it! Eat more arborio rice and stay fabulous!

Looking for more vegetarian dishes? Check out our recipes for Jamaican Jerk Tofu Tacos with Mango Relish AND Easy Vegan Chorizo and Skillet Hash Tacos!

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roasted garlic portobello risotto

roasted garlic and portobello mushroom risotto

A savory and creamy risotto with warm roasted garlic and umami portobello mushroom flavor.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: portobello, portobello mushroom, risotto, roasted garlic
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 232kcal
Cost: $10


  • Large Saucepan
  • Ceramic Coated Dutch Oven
  • Wooden Spoon
  • Ladle
  • chef's knife
  • Cutting Board


  • 6 cups Kitchen Basics Vegetable Stock
  • 1 tbsp Better than Bouillon Roasted Garlic Base
  • 2 tbsp extra virgin olive oil
  • 1 onion finely diced
  • 8 oz portobello mushrooms stem and gills removed, chopped
  • 2 cups arborio rice
  • ½ cup dry white wine
  • 1 tbsp flat leaf Italian parsley chopped
  • Parmigiano Regiano for serving, optional


  • In a large saucepan, combine the vegetable stock and roasted garlic base. Heat over high heat. Once it begins to boil, reduce heat to medium low so that the stock remains hot while cooking the risotto.
  • Meanwhile, heat the olive oil in the dutch oven. Once the oil is warm, add the chopped onion. Heat the onions until they are soft and translucent (3-5 minutes).
  • Add the arborio rice and chopped portobello mushrooms to the cooked onions. Stir the rice until all of the granules have been coated with the oil. Add the wine to the pot and stir. Cook until the wine has been absorbed.
  • Add 1 ladle full of the vegetable stock to the rice and stir. Stir occasionally until the stock has been absorbed. Continue this process of adding one ladle of stock at a time, waiting for the stock to be absorbed. The entire process should take about 25 minutes. Stir the rice frequently to ensure that it doesn't stick to the bottom of your pot.
  • When all the stock has been added to the rice and been absorbed, stir in the chopped parsley. Serve with shaved Parmigiano-Reggiano.


Calories: 232kcal | Carbohydrates: 43.9g | Protein: 6.2g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 480mg | Potassium: 227mg | Fiber: 2g | Sugar: 2.8g | Calcium: 9mg | Iron: 1mg

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