This restaurant worthy dish is as easy as it is delicious!

This mushroom risotto combines the rich, earthy flavors of fresh mushrooms with creamy rice and herbs for a dish that’s sure to impress.

Perfect for a family dinner or special occasion, this mushroom risotto recipe is a gourmet meal that’s surprisingly easy to whip up at home.

Creamy Mushroom Risotto in a bowl

Risotto is a simple Italian dish with short grain rice cooked to a creamy consistency (without cream) by adding small bits of warm broth and stirring frequently. The stirring releases starches that make the rice decadent and delicious!

Ingredients for Risotto

  • Rice: Arborio rice is a short grain rice used for risotto because as it cooks, it releases starch creating a creamy consistency. You can find it at most grocery stores with the rice or online here. Other types of rice can change the texture or become mushy.
  • Olive Oil and Butter: Used for sautéing and adding richness.
  • Mushrooms: Any mushroom variety works, I love brown mushrooms (baby bella mushrooms) for their flavor. Try a combination of wild mushrooms, button mushrooms, or porcini mushrooms.
  • White Wine: Wine adds flavor (use extra broth if you don’t want wine). Choose a dry white wine like pinot grigio or sauvignon blanc.
  • Broth: Use warm chicken broth, chicken stock, or mushroom broth for the best flavor. Vegetable broth can be used but tends to have a sweeter flavor.
  • Parmesan Cheese: This adds umami and is a beautiful finish to this dish. Add extra for garnish.

Feeling Fancy?

If you’ve ever had truffle (the mushroom not the chocolate) in a restaurant you know that it comes with a hefty price tag!

Truffle oil isn’t expensive and a tiny bit goes a long way. Since each recipe needs just a dash or a drizzle, a bottle can flavor countless meals.

Truffle oil spray lasts a long time and can be added to rice, pasta, or even frozen french fries just before serving to turn them into a gourmet treat!

ingredients to make Mushroom Risotto

Tips for 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 the veggies/mushrooms: When adding vegetables 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 in beef stew add flavor. Toast the rice until golden for flavor.
  • Heat the Broth: Heat the liquids before adding bit by bit. Either 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: Ladle in a little bit of broth and then 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!
adding ingredients to pot to make Mushroom Risotto

To Make Ahead

You can make risotto ahead of time, cook it about halfway and then cool. Before serving, continue cooking and proceed with the recipe until the rice is al dente with a creamy texture.

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.

pot of Mushroom Risotto

Got Leftovers?

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 Dishes

Did your family love this Creamy Mushroom Risotto? Be sure to leave a rating and a comment below!

Creamy Mushroom Risotto in a bowl
4.99 from 163 votes↑ Click stars to rate now!
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Creamy Mushroom Risotto

Mushroom Risotto is a rich and creamy gourmet side dish that is so easy to prepare!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings



  • 1 tablespoon olive oil
  • 12 ounces mushrooms any variety, thinly sliced
  • ¼ cup yellow onion chopped
  • 2 tablespoons salted butter
  • 1 cup arborio rice
  • ½ cup white wine or extra broth
  • 3 cups chicken broth divided, or mushroom broth
  • cup Parmesan cheese freshly grated
  • fresh parsley for garnish optional


  • Warm the broth in the microwave or bring to a low simmer in a saucepan.
  • 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.


It is important that the broth is heated.
Optional add-in: 1/2 cup thawed peas along with the mushrooms at the end.
4.99 from 163 votes

Nutrition Information

Calories: 358 | Carbohydrates: 46g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 831mg | Potassium: 586mg | Fiber: 3g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Creamy Mushroom Risotto with garnish and a title
close up of Creamy Mushroom Risotto with writing
Creamy Mushroom Risotto with parmesan and writing
Creamy Mushroom Risotto in the pan and in a bowl with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Oh my goodness!!!! Wow!!! This risotto is delicious!!!! Lots of work but totally worth it. I chopped my mushrooms into little pieces instead of leaving them in to slippers. Thank you for this recipe!

  2. How much exactly is one serving? 1 cup? 2 Cups? I want to use this as one of my high carb meals for my diet.

    1. So glad you love the risotto! I received the spoon as a gift Denise. I believe the company that makes it is called Mud Pie.

  3. Has anyone done this with leftover rice? sounds like it may not be ideal but was interested to know. I usually end up not finishing already cooked rice a lot of the time and didn’t want to throw it out.

    1. You could make arrancini? Baked or deep fried risotto balls? You roll them in egg wash and then seasoned panko breadcrumbs and bake, air fry, fry until golden.

      And you can stuff with a small piece of cheese.

  4. I’ve never made risotto before and this recipe was so easy to follow. I couldn’t find Arborio rice so I used Basmati. It turned out perfectly ~ so good!!5 stars

    1. You can cook it to add about 3/4 of the broth and then cool the rice completely. To finish cooking you can heat it up and continue adding warm broth to cook through.

  5. This was fantastic. I added bacon (and then cooked the mushrooms with the bacon once it was mostly done) and it turned out so well. Highly recommend!5 stars

  6. I made this tonight (it’s a random rainy Tuesday), and I have to say that this brightened my whole day! My husband cant stop making “yum” noises. We paired it with sea scallops and asparagus. Such a delicious treat! Thank you!

  7. The great tips allowed me to make a perfect risotto dish. I added peas and used St Antoine Peccorino cheese and served it with La Crema Sonoma Pinot Noir. Delicious dish!5 stars

  8. This is so easy to make. Please do not be intimidated. I used half cauliflower rice and half jasmine rice and it turned out fantastic. It’s just what I had on hand and I improvised. You must try this. Oh, I also add chopped up celery and sauteed with the onions.5 stars

  9. Wow! We had this with dinner tonight and loved it! You give me so many new things to try and add to the rotation. Thank you!5 stars

  10. Hi! The last step in the directions says to add parsley. I don’t see how much to add. Can you please advise on the quantity and whether it should be fresh or dried?

    1. Hi Tamara, totally optional, but we add in about a tablespoon of fresh chopped parsley with the parmesan for extra flavor!

      1. Thank you! I sprinkled a bit of dried parsley at the end to give it some color. We really enjoyed this dish.

  11. I am an 80yr living with only my husband, who is on dialysis which leaves him with a minimum appetite & decreased ability to taste. A friend has been sending your easy recipes because she knows that quick & easy is my cooking style. Your recipes are that … plus being flavorful. Thank you for sharing these. Tonight we will be enjoying classic stuffed shells … they smell delicious as they cook.

    1. So happy to hear these recipes are a hit with your family Pat! We hope you enjoy the stuffed shells. :)