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It’s a creamy and hearty side dish that you’ll want to pair with just about anything. Mushroom risotto is made with tender sautéed mushrooms and arborio rice braised to perfection in a garlic, shallot and white wine sauce. Top with shredded Parmesan cheese for a delicious main course.
mushroom. You either love them or hate them. If you’re not that much of a fan, here are a few recipes that might change your mind… Garlic Balsamic Mushrooms, Sausage Stuffed Mushrooms, and Cubed Steak with Mushroom Gravy.
best mushroom risotto recipe
A super delicious risotto recipe that will bring out your inner Italian grandma. This creamy mushroom risotto is packed with earthy flavor and melt-in-your-mouth creaminess to soothe tired knees. Plus, it’s incredibly easy to whip up, making it perfect for cooks of all skill levels.
Think plump portobellos and sweet shallots sautéed in a pan with garlic and white wine, then tossed with nutty arborio rice and a splash of vegetable broth. Each spoonful is filled with soft grains and crunchy mushrooms, and is topped with Parmesan cheese for an extra savory, nutty flavor. And what about that creamy texture? It’s so delicious you’ll want to lick the plate (no judgment here!). You might even like it better than the main dish you serve it with.
Table of ingredients
Let these ingredients work their magic and you’ll be amazed at how delicious the end result will be. I love that this mushroom risotto recipe doesn’t use many ingredients. Here you will find something simple but of high quality.
- broth: Simmer the vegetable soup that will become the base of a delicious risotto. You can also use mushroom soup to add an earthy flavor. If you want a more meaty flavor, try using chicken stock.
- Olive oil: Lightly coat the skillet with olive oil before adding the mushrooms.
- portobellos: Thickly slice the portobello mushrooms. Make sure they are all about the same size so they cook evenly. You can also try using button mushrooms or cremini mushrooms instead.
- shallot: Finely chop the shallots and fry them with the garlic until golden brown.
- garlic: Fresh minced garlic gives the creamy mushroom risotto a great flavor.
- White wine: Deglaze the pan with a little white wine.
- arborio rice: Arborio rice gives you the perfect risotto texture.
- salt and pepper: Season as you like!
- Parmesan cheese: Mix with grated parmesan cheese for a creamy finish. You can use pre-packaged Parmesan cheese, but freshly grated is best.
How to make creamy mushroom risotto with parmesan cheese
Making homemade risotto is not difficult. Follow these steps to create the perfect, creamy side dish every time.
- Boil the soup: Bring the vegetable soup to a boil on the stove. Warm it on the stove.
- Sautéed mushrooms: Heat 2 tablespoons of olive oil in a frying pan, add the mushrooms and season with salt and pepper. Fry the mushrooms until they are brown and soft. Remove the sautéed mushrooms from the pan and set aside.
- Add shallots and garlic. Add the remaining 1 tablespoon olive oil to the skillet and add the shallots and garlic. Fry for 2-3 minutes. Add white wine to the pan and stir-fry for another 2 minutes.
- Make the rice: Add the arborio rice to the pot along with salt and pepper. Add 1/2 cup of the boiling soup to the rice skillet and cook, stirring constantly, until the liquid is absorbed.This will take approximately 15-20 minutes
- Add more soup. Add 1/2 cup of broth to the rice and repeat the process of cooking until the water is absorbed two more times. The rice should be mostly soft, but still slightly firm. You don’t have to use all the broth.
- Add mushrooms and cheese and mix. Once the rice is cooked, add the mushrooms and Parmesan cheese and mix. Garnish with Parmesan cheese and serve fresh.
tips for success
Follow these easy tips for perfect mushroom risotto. You can also substitute materials you have on hand.
- Substitute white wine. If you want to make mushroom risotto without alcohol, replace the wine with vegetable broth. Leave it as is and add 2 tablespoons of vinegar or lemon juice to lighten it up.
- Can I use red wine? yes! The recipe has the same function but adds slightly different benefits.
- Puree the mushrooms: If you leave the cooked mushrooms on the side of the bowl, some liquid will come out, so strain the liquid before adding it to the rice.
- Garnish with herbs: To give your mushroom risotto the perfect presentation and add flavor, try topping it with chopped fresh parsley or thyme.
Storing leftover mushroom risotto
This mushroom risotto is perfect for storing and reheating later, so transfer it to an airtight container and place it in the fridge.
- In the refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat: Preheat oven to 300°F, transfer risotto to a covered baking dish and warm through, about 15 minutes. Alternatively, you can reheat it in a pot on the stove over low heat, adding a little broth or water to prevent it from sticking.
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Bring the vegetable soup to a boil on the stove. Warm it on the stove.
Heat 2 tablespoons of olive oil in a frying pan, add the mushrooms and season with salt and pepper. Fry the mushrooms until they are brown and soft. Remove the sautéed mushrooms from the pan and set aside.
Add the remaining 1 tablespoon olive oil to the skillet and add the shallots and garlic. Fry for 2-3 minutes. Add white wine to the pan and stir-fry for another 2 minutes.
Add the arborio rice to the pot along with salt and pepper. Add 1/2 cup of the boiling soup to the rice skillet and cook, stirring constantly, until the liquid is absorbed.This will take approximately 15-20 minutes
Add 1/2 cup of broth to the rice and repeat the process of cooking until the water is absorbed two more times. The rice should be mostly soft, but still slightly firm. You don’t have to use all the broth.
Once the rice is cooked, add the mushrooms and Parmesan cheese and mix. Garnish with Parmesan cheese and serve fresh.
You can also use less white wine and more vegetable broth, or add white wine vinegar to taste.
calorie: 182kcalcarbohydrates: twenty fivegprotein: Fourgfat: 7gSaturated fat: 1gPolyunsaturated fats: 1gMonounsaturated fats: FourgTrans fat: 0.003gcholesterol: Fourmgsodium: 840mgpotassium: 255mgfiber: 2gsugar: 3gVitamin A: 287IUVitamin C: 1mgcalcium: 44mgiron: 1mg
Nutritional information is automatically calculated and should only be used as a rough guide.