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The BEST Mushroom Risotto

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  • Author: Maria B. Evans

Description

This creamy mushroom risotto is packed with rich, earthy flavors from sautéed mushrooms, Parmesan cheese, and perfectly cooked Arborio rice. Slow-simmered with broth and finished with butter and cheese, it’s an indulgent yet simple dish—perfect for a cozy dinner or special occasion!


Ingredients

Units Scale
  • For the Risotto:
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable or chicken broth (kept warm)
  • 1/2 cup dry white wine (optional, but adds depth)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz (280g) mushrooms (such as cremini, shiitake, or button), sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • 1/2 cup grated Parmesan cheese (plus more for topping)
  • 2 tablespoons heavy cream (optional, for extra creaminess)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  • 1. Prepare the Broth
  • In a saucepan, heat the broth over low heat. Keep it warm but not boiling, as adding warm broth ensures even cooking.
  • 2. Sauté the Mushrooms
  • In a large pan, heat 1 tablespoon olive oil over medium heat.
  • Add mushrooms, salt, pepper, and thyme. Sauté for 5-7 minutes, until mushrooms are golden brown. Remove from the pan and set aside.
  • 3. Cook the Onion & Garlic
  • In the same pan, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
  • Add chopped onion and cook for 2-3 minutes, until softened.
  • Stir in minced garlic and cook for another 30 seconds, until fragrant.
  • 4. Toast the Rice
  • Add Arborio rice to the pan and stir for 1-2 minutes, until lightly toasted.
  • Pour in the white wine and stir until it’s mostly absorbed. (Skip this step if not using wine.)
  • 5. Slowly Add Broth
  • Begin adding 1 ladle of warm broth at a time, stirring constantly.
  • Once the liquid is mostly absorbed, add another ladle of broth.
  • Repeat this process for about 18-20 minutes, until the rice is creamy and tender but still slightly al dente.
  • 6. Finish the Risotto
  • Stir in the sautéed mushrooms, remaining 1 tablespoon butter, Parmesan cheese, and heavy cream (if using).
  • Taste and adjust seasoning if needed.
  • 7. Serve & Garnish
  • Spoon the risotto onto plates or bowls.
  • Sprinkle with extra Parmesan cheese and fresh parsley.
  • Serve immediately and enjoy!

Notes

  • Make it Vegan: Use vegan butter, dairy-free Parmesan, and skip the heavy cream.
  • Make it Extra Fancy: Drizzle with truffle oil for a gourmet touch!
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to maintain creaminess.
  • Nutrition (Per Serving)
  • Calories: ~400
  • Protein: ~10g
  • Carbs: ~50g
  • Fat: ~15g
  • Sodium: ~600mg

Nutrition

  • Calories: ~400
  • Sodium: ~600mg
  • Fat: ~15g
  • Protein: ~10g