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


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  • 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. How do you think this would be with veggie broth or mushroom broth? I want to make it for my sister who is a vegetarian.

  2. 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.5 stars

  3. 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. H5 stars

  4. 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.

  5. 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:)4 stars

  6. 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:)5 stars

  7. 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.5 stars

  8. 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 lol5 stars

  9. 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.5 stars

  10. 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 recipe5 stars

  11. 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!5 stars

  12. 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!!4 stars