Mushroom Risotto is easy to make and the recipe below will make you seem like a chef!
Short-grain rice is cooked on the stovetop (while stirring) with broth. It’s flavored with mushrooms and parmesan cheese for an irresistible creamy dish. Perfect as a side dish or a meatless main!
Risotto is a simple Italian dish that consists of rice cooked to a creamy consistency (without cream) by adding small bits of warm broth and stirring frequently. The stirring releases starches which make the rice creamy and delicious!
Rice for Risotto
To make a great risotto, you need the right kind of rice.
Arborio rice is often used for risotto because, as it cooks, it releases starch creating a creamy consistency. While this recipe is easy to make it requires a bit of time at the stove as it should be stirred very frequently while warm broth is added in small amounts.
Of course, you can use any rice you have on hand (except instant or minute rice) but the result will not have the same creamy texture.
Arborio Rice can be found with the regular rice in most grocery stores or it can be ordered online at Amazon.
Tips for Perfect Creamy Risotto
Risotto can seem intimidating since we often enjoy it at fancy restaurants but to be honest, it’s pretty easy! Here are a few tips for success.
- Precook veggies/mushrooms When adding veggies to risotto, you want to heat everything through but the veggies should be pre-cooked.
- Toast the Rice Just like grilled chicken or the brown bits at the bottom of a beef stew, brown = flavor. Toast the rice slightly in olive oil for the best flavor (not too dark, just a bit golden).
- Heat the Broth Broth will be added bit by bit but it should be heated. Keep a second pot on the stove or heat in the microwave. If the broth is not warm, it stops the cooking process each time you add some.
- Stir Frequently Stirring helps release starches resulting in a creamy dish.
- Add Broth in Small Doses Add broth, allow it to evaporate (while frequently stirring), and then add a bit more. It takes a bit of time but it’s easy to make!
If you’ve ever had truffle (the mushroom not the chocolate) in a restaurant you know that it comes with a hefty price tag!
The great news is that truffle oil isn’t that expensive and a tiny bit goes a long way, you literally just need a dash or a drizzle! A bottle can flavor countless meals.
I purchased a bottle of truffle oil spray and it lasted well over a year. Spray it on rices, pastas or even frozen french fries just before serving to turn them into a gourmet treat!
To Make Ahead
You can make risotto ahead of time, simply cook it about halfway and then cool. Before serving, continue cooking and proceed with the recipe until the rice is tender and creamy.
What to Serve with Mushroom Risotto
Just like a mushroom pasta dish, this risotto is rich, creamy, and full of flavor!
As a Main Dish: A crisp salad with a bright, tangy vinaigrette is a favorite.
As a side dish: Serve it with a simple oven-baked chicken breast to really let the risotto shine! Add a simple dish of roasted broccoli or asparagus.
Keep leftover risotto can be kept in the fridge and reheated in the microwave or on the stovetop.
- To Reheat: Add a little bit of milk or broth to the leftovers as you reheat it and stir until it is creamy again.
- To Freeze: Store in an airtight container. Let thaw in the fridge and then reheat following the directions above.
Pro Tip: Turn the leftovers into a complete meal by adding in some cooked chicken, steamed broccoli, and a handful of frozen peas.
Easy Rice Side Dishes
- Mushroom Barley Risotto – elegant & flavorful dish!
- Easy Rice Pilaf – tasty one-pot meal
- Garlic Butter Kale Rice – ready in 30 mins
- Dirty Rice – comfort food staple!
- Instant Pot Risotto – easy to make
- Lemon Shrimp Risotto – so lemony & fresh
Creamy Mushroom Risotto
- 1 tablespoon olive oil
- 12 ounces mushrooms any variety, thinly sliced
- ¼ cup onion chopped
- 2 tablespoons butter
- 1 cup arborio rice
- ½ cup white wine or extra broth
- 3 cups chicken broth divided, or mushroom broth
- ⅓ cup freshly grated Parmesan cheese
- Warm the broth in the microwave.
- Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
- Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
- Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
- Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.
Optional add in 1/2 cup defrosted peas along with the mushrooms at the end.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I love this recipe, it’s fairly easy to make once you have done all the prep. I garnish with rocket in olive oil /lemon dressing.
I made this for dinner as a side. Also made a baked cheesy zucchini and tomato casserole. Followed the recipe; I used white wine to start and ended up using a quart of chicken broth. It was so tasty. Even my 16 year old enjoyed it. I found the vegetables the perfect compliment to the risotto. Definitely a keeper. H
I made a few adjustments. I used 1.5 cups of rice and mushroom broth and beef broth (because I ran out of mushroom broth) I found that it’s very important to add salt and pepper to the rice during the cooking process. I added it about midway through the process. I also added chopped fresh garlic to the mushrooms while sautéing.
Made this last night to accompany grilled salmon. It was excellent! The only thing I would add is a caution to watch the salt. I added none, used low-salt chicken broth and yet it was still incredibly salty. Maybe 1/2 broth and 1/2 water next time:)
Wow!!! This came out amazing! I used dehydrated wild King Boletes and rehydrated them in the broth. Then I strained them out and followed the recipe from there sauteeing them in olive oil. So delicious:)
Great recipe. Came out great & delicious!
So delicious and easy! Will definitely add this to the rotation! Thanks for a great recipe!
ANOTHER GREAT RECIPE
Made this tonight to go with salmon and it was outstanding!! My husband who mainly likes mashed potatoes even said to keep it in the regular rotation.
Omg! Legit the best thing I’ve ever eaten! Thank you for sharing this amazing recipe. It was my first time making it and I’m convinced life is complete lol
Amazing, my husband loved this dish. It tasted like it cake from a restaurant. Risotto is a bit tedious to make since there’s lots of stirring involved. Other than that I think this recipe is pretty easy to follow.
I have made this about 5 times now. I follow the recipe as is except I don’t remove the mushrooms. It is delicious and creamy. I may cook mines a little longer for a softer rice but great recipe taste gourmet. Only problem is zi need to double the recipe
So delicious! My first time making risotto and this step by step recipe from Holly made it simple and a huge success. I added fresh asparagus that I cut into bite size pieces and microwaved for 3 minutes. Give this risotto recipe a try. You’ll be glad you did. Thank you Holly!
You are amazing I love all of your recipes thanks
Thanks, Pearl! Glad you are enjoying them.
Great recipe! I might not have had my pan temperature correct as it took me a little longer, closer to 30 minutes, 5 minutes of which I covered the pan with some more broth. I added some salt and pepper and a about a tablespoon of white balsamic vinegar and another tablespoon of butter. It was so good!!
So glad you enjoyed it, Colleen!