Dinner for 4

Garlic Butter Mushroom Risotto

Name: Garlic Butter Mushroom Risotto
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 tbsp butter; 4 cloves garlic; 12 oz uncooked arborio rice; 3 1/2 or 4 cups chicken or vegetable broth; 1 splash dry white wine (optional); 12 oz sliced baby portabella mushrooms; 2 1/2 cups spinach or other veggies if you want; 1/2 cup shaved parmesan cheese; sea salt and freshly cracked black pepper; 1 squeeze of lemon

Arborio rice cooks slowly in broth with garlic butter, mushrooms, spinach, lemon, and Parmesan for a creamy meal.

$2.60per serving $$

40 minstart to table

4servings

Italian Vegetarian Budget Family Dinners

Ingredients

4 tbsp butter
4 cloves garlic
12 oz uncooked arborio rice
3 1/2 or 4 cups chicken or vegetable broth
1 splash dry white wine (optional)
12 oz sliced baby portabella mushrooms
2 1/2 cups spinach or other veggies if you want
1/2 cup shaved parmesan cheese
sea salt and freshly cracked black pepper
1 squeeze of lemon

Steps

Melt the butter in a 12-inch skillet over medium heat and cook the garlic for 1 minute.
Add the mushrooms and cook for 8 minutes until tender, then season with salt and pepper.
Stir in the rice and cook for 2 minutes until the grains are coated.
Add the wine, if using, and cook for 2 minutes, then add the broth one cup at a time over 20 minutes.
Stir in the spinach and cook for 3 minutes until wilted and the rice is creamy.
Mix in the Parmesan and lemon juice, then rest the risotto for 4 minutes before serving.