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.
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.
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!
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.
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
Equipment
Ingredients
- 1 tablespoon olive oil
- 12 ounces mushrooms any variety, thinly sliced
- ¼ cup diced onion
- 2 tablespoons salted butter
- 1 cup arborio rice
- ½ cup white wine or extra broth
- 3 cups chicken broth or mushroom broth, divided
- ⅓ cup shredded Parmesan cheese
- chopped fresh parsley for garnish, optional
Instructions
- 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.
Notes
Optional add-in: 1/2 cup thawed peas along with the mushrooms at the end.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Made risotto for the first time in my life. This was so easy and delicious!
So good!!! At the end I added frozen peas.
Super easy and tasty dish!! 5 stars!
made tonight for tea ,last minute idea was delicious will make again
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.
Thanks!
Would be delicious with veggie or mushroom broth!
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!