Mushroom risotto is one of those timeless Italian dishes that feels both comforting and elegant. I love how its creamy texture and deep, savory flavor come together so beautifully with just a few simple ingredients. Whether I prepare it as a main course or a side dish, it always brings warmth and sophistication to the table.
Why You’ll Love This Recipe
I love this recipe because it captures everything that makes risotto special—creamy, flavorful, and endlessly comforting. The combination of earthy mushrooms, tender Arborio rice, and the subtle nuttiness of Parmesan cheese creates a dish that feels indulgent yet simple. I also appreciate how flexible it is; I can serve it alone for a cozy dinner or alongside grilled chicken or fish for a more complete meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup Arborio rice
4 cups vegetable broth
1 cup sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup grated Parmesan cheese or nutritional yeast
Salt and pepper to taste
Fresh parsley, chopped for garnish
I like how these ingredients balance each other perfectly—the rice gives that signature creamy texture, while the mushrooms add a deep, earthy richness.
Directions
I start by warming the vegetable broth in a separate pot and keeping it over low heat so it’s ready when needed.
In a large pan, I heat olive oil over medium heat, then sauté the diced onion and minced garlic until they’re fragrant and soft, about 3–4 minutes.
I add the sliced mushrooms and cook them until tender and golden, about 5–7 minutes.
Next, I stir in the Arborio rice and let it toast for a minute or two until slightly translucent around the edges.
I add the warm broth one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. This slow process takes about 20 minutes and creates that luscious creamy consistency.
When the rice is tender and creamy, I stir in the grated Parmesan or nutritional yeast, then season with salt and pepper.
Finally, I garnish with chopped parsley and serve immediately while hot and velvety.
Servings and Timing
This recipe serves 4 and takes about 30 minutes from start to finish—10 minutes for prep and 20 minutes for cooking.
Variations
Truffle Risotto: I sometimes add a drizzle of truffle oil or a sprinkle of shaved truffle for a luxurious touch.
Vegan Version: I replace Parmesan with nutritional yeast and use vegan butter for added richness.
Add Greens: A handful of spinach or peas adds color and nutrition.
Herb Infusion: I like to stir in fresh thyme or rosemary to elevate the flavor.
Wine Addition: Deglazing the pan with a splash of white wine before adding broth deepens the overall flavor beautifully.
Storage/Reheating
I store leftover risotto in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water and warm it gently on the stove while stirring until the creamy texture returns. I avoid microwaving it too long, as it can dry out the rice.
FAQs
Can I use a different type of rice?
While Arborio rice is traditional, I sometimes use Carnaroli or Vialone Nano rice, both of which give a similar creamy texture.
How can I make risotto more flavorful?
I like to sauté the mushrooms until they’re deeply browned and add a splash of white wine before the broth—it gives the dish extra depth and aroma.
Can I make this risotto ahead of time?
I prefer to serve risotto fresh, but I can prepare it 80% of the way, stop before the final broth addition, then finish cooking just before serving.
How do I know when risotto is done?
I look for a creamy consistency with rice that’s tender yet still has a slight bite (al dente).
Can I freeze mushroom risotto?
I don’t recommend freezing it since the texture becomes grainy once thawed. Fresh or refrigerated risotto is best.
Conclusion
Mushroom risotto is the kind of dish that transforms simple ingredients into something extraordinary. I love how the creamy rice and earthy mushrooms come together for a comforting meal that always feels special. Whether I’m cooking for family or entertaining guests, this risotto never fails to impress. With a little patience and care, it’s a dish that brings warmth, flavor, and a touch of Italian elegance to any table.
This creamy Mushroom Risotto combines tender Arborio rice, earthy mushrooms, and savory Parmesan cheese into a comforting and elegant Italian dish. Perfect as a main course or a flavorful side.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 cup Arborio rice
4 cups vegetable broth
1 cup sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup grated Parmesan cheese or nutritional yeast
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Warm the vegetable broth in a separate pot and keep over low heat.
Heat olive oil in a large pan over medium heat. Sauté the onion and garlic for 3–4 minutes until fragrant and soft.
Add mushrooms and cook for 5–7 minutes until tender and golden.
Stir in Arborio rice and toast for 1–2 minutes until slightly translucent at the edges.
Add warm broth one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for about 20 minutes until rice is tender and creamy.
Stir in Parmesan cheese or nutritional yeast. Season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.
Notes
Add a splash of white wine before the broth for extra depth of flavor.
Use nutritional yeast and vegan butter for a vegan version.
Stir in spinach, peas, or herbs for variation and nutrition.
Do not freeze risotto—fresh or refrigerated is best.
To reheat, add a splash of broth and warm gently on the stove while stirring.
