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Home Recipes By Type Dinner

Mushroom Risotto

Enjoy a simple, homemade mushroom risotto that's easy to make and full of rich mushroom flavor. Perfect for a quick weeknight dinner.
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By: Diana Last updated on January 15, 2024

This post may contain affiliate links. Please read my disclosure policy.

This comforting mushroom risotto recipe is made with arborio rice, garlic, thyme, shallots, and parmesan cheese for a creamy and delicious dish. Perfect for dinner parties or a weeknight family meal, this one-pot wonder is sure to impress.

Overhead shot of mushroom risotto in a pan


Here is my favorite recipe for making mushroom risotto! It’s a super easy and quick one-pot recipe, made with white wine and a touch of parmesan cheese. Simple and impressive!

This recipe was inspired by one of my trips to Italy where I had the creamiest and most delicious mushroom risotto in Lake Trentino. I instantly fell in love so as soon as I got back home, it became my mission to work on recreating the dish so I could share the recipe with you.

I originally published this recipe in 2017 and so many of you have made it over the years and love it as much as I do. The recipe hasn’t changed at all, but I wanted to share some more tips and suggestions to help guide you as you make this dish your own.

So, go ahead and give this one a try! I guarantee you’ll love the cozy earthy flavors of this creamy mushroom risotto.

Close up shot of a spoonful of mushroom risotto

Why You’ll Love This Recipe

This dish is comfort in a bowl! When you make it from scratch, you can customize the recipe to suit your tastes, so throw in your favorite types of mushrooms and experiment with different broths and spices until you find your perfect combination.

You can also add in tomatoes, spinach, carrots, or asparagus for more layers of flavor or if you’re in the mood, try adding chicken, salmon, or shrimp!

And don’t let the thought of constantly stirring the rice overwhelm you. There’s something about the gentle stirring that I find very relaxing!

Key Ingredients

Here’s what you need to make this heavenly mushroom risotto:

Ingredients needed to make mushroom risotto
  • Mushrooms: You can use any mushrooms that are in season for this dish. I used button, but cremini, portobello, oyster, and shiitake would all work!
  • Arborio rice: This is a short-grain rice that contains a lot of starch. The starch turns sweet and creamy as it cooks, which makes it the perfect rice for risotto (do not rinse the rice!). It also works well for rice pudding!
  • Dry white wine (optional): The wine gives another layer of flavor to the mushroom risotto dish. I suggest using a pinot grigio or sauvignon blanc. Make sure you choose a wine that you would be happy drinking by the glass.
  • Vegetable stock: I like to make my own vegetable stock but store-bought is fine. You could also use chicken stock if that’s what you have on hand. Keep the stock warm as you’re ladling it into your rice.
  • Parmesan cheese: The cheese adds a nutty and salty flavor to the risotto. I like to stir it through the rice and then sprinkle some more on top for serving.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Mushroom Risotto

Making homemade risotto can seem intimidating, but it’s really more about patience and constant stirring to coax out the delicious creaminess of the rice than it is about difficulty. Follow my easy steps below and you’ll be a risotto pro in no time!

Mushrooms being cooked in a skillet, and a red spatula
  1. Cook mushrooms: Add butter and olive oil to a heavy-bottomed pot, skillet, or Dutch oven and set over medium-high heat. Add the sliced mushrooms and cook for 3 – 4 minutes, then add garlic and cook for another 30 seconds. Remove them from the pot.
Sautéing shallots and thyme in a skillet, with a red spatula.
  1. Cook aromatics: Cook diced shallot or onion and thyme for 2 – 3 minutes. Add the rest of the garlic and cook for 30 seconds.
Adding stock to the arborio rice in a skillet with a spatula
  1. Add rice: Pour the arborio rice into the pot and stir it until it’s coated in the butter. Cook for 1 minute. Then, add the wine and cook until it is absorbed into the rice.
  2. Stir, stir, stir: This is the part where you need patience! Add the warm stock, a ladleful at a time, and stir the rice constantly. Let the rice absorb all the liquid before adding another ladle. It will take about 20 minutes in total.
Cooked mushroom risotto in a pan with a silicone spatula
  1. Serve: Stir in the mushrooms, cheese, butter, and pepper. Serve the mushroom risotto hot.

Tip!

Some people like to add a couple of tablespoons of heavy cream at the very end to make the risotto even creamier, but I don’t think it’s necessary. If you’d like to try it, then go ahead!

Recipe Tips

  • Don’t rush the cooking process! Slow and steady is the key to creamy risotto.
  • If the risotto becomes too thick, add a splash of stock or water to loosen it.
  • If the risotto seems too wet, continue to stir it, and cook until all of the excess liquid is absorbed.
  • Save some of the cooked mushrooms to garnish the final dish.
Overhead shot of mushroom risotto in a bowl with a fork

Storing Tips

As with most risottos, this one is at its best when it is eaten fresh. If you have some leftovers, transfer them to an airtight container and store them in the refrigerator for up to 3 days.

I don’t suggest freezing risotto. It changes the texture of the rice, so I prefer to keep my leftovers in the fridge.

Reheated risotto won’t be as creamy as when it was first made, but it is still delicious. Place the leftovers into a pot on the stovetop, add a splash or two of broth and stir it into the rice. Heat gently on medium-low until the rice is warmed through.

You can also microwave the risotto in a microwavable dish with a splash of broth. Microwave for 1 minute and then for 20-second intervals until the rice is heated.

What To Serve With Risotto

You can serve risotto as a main course on its own or as a side with some roasted chicken, chicken schnitzel, or grilled salmon.

It is also nicely complemented by a simple green salad, blanched asparagus, or roasted acorn squash.

Do I need to Use Wine in Risotto?

No, you can make a perfectly good risotto without using wine. You can replace the wine with more broth and add a splash of white wine vinegar or lemon juice for a touch of acidity.

Can I make Risotto in Advance?

I think risotto is best served immediately after it’s cooked, but you can make it in advance and reheat it later. Just keep in mind that the consistency might not be as creamy when it’s reheated.

More Delicious Recipes To Try

Mushroom Rice

Mushroom Tart

Creamy Seafood Risotto

Lemon Rice

Save this recipe for the next time you have some mushrooms to use up and want to impress your crowd. Pin it for more people to enjoy too!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Overhead shot of mushroom risotto in a pan
5 from 20 votes
(Click stars to rate!)

Mushroom Risotto

Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe
Enjoy a simple, homemade mushroom risotto that's easy to make and full of rich mushroom flavor. Perfect for a quick weeknight dinner.
4 servings
Enjoy a simple, homemade mushroom risotto that's easy to make and full of rich mushroom flavor. Perfect for a quick weeknight dinner.

Ingredients 

  • 4 tablespoons butter divided
  • 1 tablespoon olive oil not extra virgin
  • 1 pound mushrooms sliced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic minced, divided
  • 2 small shallots or yellow onion, finely diced
  • 2 teaspoons fresh thyme
  • 1 ¼ cups arborio rice
  • ½ cup dry white wine such as pinot grigio or sauvignon blanc
  • 5 cups vegetable stock keep warm, or chicken stock
  • ¾ cup parmesan cheese or a mixture of Parmesan and Pecorino Romano, freshly grated – use vegetarian or vegan Italian hard cheese if desired
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley for garnish

Instructions 

  • In a large, heavy-bottomed pot, skillet, or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium-high heat.
  • Add the sliced mushrooms and season with salt and pepper. Cook until the mushrooms have released their liquid and start sweating, about 3-4 minutes. Add half of the garlic, cook for 30 seconds then remove from pot and set aside.
  • Add 1 tablespoon of butter to the pot and melt over medium heat. Add the diced shallot or onion and fresh thyme, and cook until the shallot/onion is translucent about 2-3 minutes. Add the remaining 2 cloves of minced garlic, and cook for 30 seconds.
  • Add the arborio rice to the pot. Stir to coat the rice in the butter and cook for 1 minute until the rice is coated in butter but not browned.
  • Add the white wine to the pot and stir until it has been absorbed by the rice.
  • Begin adding the warm stock to the pot, one ladleful at a time, stirring constantly (make sure that the rice does not stick to the bottom) and waiting for each addition to be absorbed before adding the next. Continue this process until the rice is cooked through but still slightly firm (al dente), about 18-20 minutes.
  • Stir in the cooked mushrooms, grated Parmesan cheese, remaining butter, and black pepper. Taste and adjust seasoning as needed.
  • Serve hot, garnished with chopped fresh parsley and extra parmesan cheese.

Notes:

  • Don’t rush the cooking process! Slow and steady is the key to creamy risotto.
  • If the risotto becomes too thick, add a splash of stock or water to loosen it.
  • If the risotto seems too wet, continue to stir it, and cook until all of the excess liquid is absorbed.
  • Save some of the cooked mushrooms to garnish the final dish.

Nutrition Information

Calories: 512kcal, Carbohydrates: 62g, Protein: 16g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 43mg, Sodium: 603mg, Potassium: 519mg, Fiber: 5g, Sugar: 5g, Vitamin A: 630IU, Vitamin C: 7mg, Calcium: 250mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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Rate this recipe!




  1. Shana Y says

    Posted on 10/30/23 at 12:40

    5 stars
    So good!! I added some leftover grilled chicken I had already and added it to this. Seriously delicious!

    Reply
  2. linda spiker says

    Posted on 11/13/17 at 00:26

    5 stars
    What a beautiful and simple risotto! Love it!

    Reply

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