Half-Roasted Garlic and Mushroom Risotto
A creamy risotto featuring roasted garlic halves and sautéed mushrooms for a rich, earthy flavor. This Italian-inspired pasta 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Add 8 oz sliced button mushrooms and 1 tsp salt, cooking for 5 minutes until mushrooms are golden and their moisture evaporates.
- Step 4: Stir in 1 cup arborio rice and cook for 1 minute to toast the grains.
- Step 5: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
- 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.
- 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.
- Step 8: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Half-Roasted Garlic and Mushroom Risotto take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Roasted Garlic and Mushroom Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Half-Roasted Garlic and Mushroom Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Roasted Garlic and Mushroom Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Roasted Garlic and Mushroom Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
