Grammy's Kitchen · Risotto · Garlic Butter Mushroom Risotto
One of 89 risotto recipes we measured
from pinchofyum.com
20 cooks on pinchofyum.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 17% | 15% |
| protein add | 15% | 22% |
| vegetables and beans | 122% | 38% |
| aromatics | 4% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons butter, divided |
| 12 g | 4 cloves garlic, minced and divided |
| 340 g | 12 ounces uncooked arborio rice |
| 3 1/2 or 4 cups chicken or vegetable broth | |
| 1 splash of dry white wine (optional) | |
| 340 g | 12 ounces sliced baby portabella mushrooms |
| 75 g | 2-3 cups spinach or other veggies if you want |
| 50 g | 1/2 cup shaved Parmesan cheese |
| sea salt and freshly cracked black pepper | |
| 1 squeeze of lemon (that was Bjork’s idea! nice work, boo) |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love, love AND love mushrooms for breakfast! Especially with eggs:) This mushroom risotto looks good too and you make it sound de-lish!” — a cook, 5.0★