Half-Roasted Garlic and Mushroom Risotto

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A creamy risotto featuring roasted garlic halves and sautéed mushrooms for a rich, earthy flavor. This Italian-inspired rice and grain recipe (vegetarian), ready in about 55 minutes, pairs arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 4 cups, kept warm vegetable broth
• 3 tbsp olive oil
• 1 whole garlic bulb, halved horizontally garlic bulb
• 8 oz, sliced button mushrooms
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese
• 1 small, finely chopped shallot
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Drizzle 1 halved garlic bulb with 1 tbsp olive oil and wrap in foil. Roast for 30 minutes until soft and caramelized.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped shallot and sauté for 2 minutes until translucent.
3. Step 3: Add 8 oz sliced button mushrooms and 1 tsp salt, cooking for 5 minutes until mushrooms are golden and their moisture evaporates.
4. Step 4: Stir in 1 cup arborio rice and cook for 1 minute to toast the grains.
5. Step 5: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
6. Step 6: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring constantly. Wait until each ladle is absorbed before adding the next, cooking for about 20 minutes until rice is creamy and al dente.
7. Step 7: Squeeze the roasted garlic cloves from the bulb and mash them into a paste, then stir into the risotto along with 2 tbsp butter, 1/2 cup grated parmesan, and 1/2 tsp black pepper.
8. Step 8: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.