This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
A creamy, hearty side dish that you’ll want to serve with everything. Mushroom risotto is made with tender sauteed mushrooms and arborio rice simmered to perfection in a garlic, shallot, and white wine sauce. Top it off with some shredded parmesan for a tasty dish that will rival the main course!
Mushrooms. You either love them or you hate them. If you’re not the biggest fan, here are a few recipes that I think will change your mind… garlic balsamic mushrooms, sausage stuffed mushrooms, and cube steaks with mushroom gravy.
The BEST Mushroom Risotto Recipe
A risotto recipe that’s so good, it’ll have you channeling your inner Italian grandma. This creamy mushroom risotto is packed with earthy, savory flavor and a melt-in-your-mouth creaminess that’ll make you weak in the knees. Plus, it’s surprisingly easy to whip up, perfect for cooks of all skill levels!
Just imagine plump portobellos and sweet shallots sauteed in a pan with garlic and white wine, then combined with nutty arborio rice and a splash of vegetable broth. Each spoonful is filled with tender grains and pops of chewy mushroom, topped off with parmesan cheese for more savory, nutty flavor. And that creamy texture? So good, you’ll want to lick your plate (no judgement here!). You may even like it more than the entree you serve it with!
Ingredient List
Let these ingredients work their magic, and you’ll be amazed at how delicious the end result is! I love that this mushroom risotto recipe doesn’t use a ton of ingredients. Simple but high-quality is the way to go here.
- Broth: Simmer vegetable broth for the base of your delicious risotto. You could also use mushroom broth for extra earthy flavor. For a more meaty flavor, try using chicken stock.
- Olive Oil: Lightly coat the pan with olive oil before adding the mushrooms.
- Portobellos: Slice the portobello mushrooms into thick pieces, making sure they’re all about the same size so they cook evenly. You could also try using button mushrooms or cremini mushrooms as a substitute.
- Shallot: Mince the shallot and cook it with the garlic until golden brown.
- Garlic: Fresh minced garlic will give your creamy mushroom risotto the best flavor.
- White Wine: Deglaze the pan with a splash of white wine.
- Arborio Rice: Use arborio rice for the perfect risotto texture.
- Salt & Pepper: Season to taste!
- Parmesan Cheese: Stir in grated parmesan cheese for a creamy finish. You can use prepackaged parmesan cheese, but freshly grated is best.
How to Make Creamy Mushroom Risotto With Parmesan
Making homemade risotto doesn’t have to be difficult! Follow these instructions to end up with the perfect, creamy side dish every time.
- Simmer the Broth: Bring the vegetable broth to a simmer on the stove. Keep it warmed on the stove.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet, add the mushrooms to the skillet and season with salt and pepper to taste. Sauté the mushrooms until they are browned and tender. Remove the sauteed mushrooms from the pan and set aside.
- Add Shallot and Garlic: To the skillet add the remaining 1 tablespoon of olive oil along with the shallot and garlic. Sauté for 2-3 minutes. Add the white wine to the pan and sauté for another 2 minutes.
- Cook Rice: Add the arborio rice to the pan along with the salt and pepper. Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
- Add More Broth: Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness. You may not use all the broth.
- Stir in Mushrooms and Cheese: Once the rice is finished cooking, stir in the mushrooms and parmesan cheese. Serve fresh with additional parmesan cheese for garnish and enjoy!
Tips for Success
Use these simple tips to make sure your mushroom risotto turns out perfectly, and also substitute with ingredients you have on hand!
- Substitute the White Wine: If you would like to cook your mushroom risotto without alcohol just replace the wine with more vegetable broth. Add 2 tablespoons of vinegar or lemon juice to the dish in it’s place to lighten the dish.
- Can I Use Red Wine? Yes! It will have the same function in the recipe, but add a slightly different favor.
- Strain Your Mushrooms: The cooked mushrooms will produce some liquid while they are sitting to the side in a bowl, I strain the liquid out before adding them to the cooked rice.
- Garnish With Herbs: To give your mushroom risotto the perfect presentation and add some extra flavor, trying topping it with some chopped fresh parsley or thyme!
Storing Leftover Mushroom Risotto
This mushroom risotto is great for storing and reheating later, so transfer it to an airtight container and pop it in the fridge!
- In the Refrigerator: Keep your leftovers in an airtight container in the fridge for up to 5 days.
- To Reheat: Preheat your oven to 300 degrees F, transfer the risotto to a covered baking dish, and warm it for about 15 minutes. Alternatively, you can reheat over low heat on the stovetop in a saucepan, adding a splash of broth or water to prevent sticking.
More Delicious Mushroom Recipes to Try
Pin this now to find it later
-
Bring the vegetable broth to a simmer on the stove. Keep it warmed on the stove.
-
Heat 2 tablespoons of olive oil in a large skillet, add the mushrooms to the skillet and season with salt and pepper to taste. Saute the mushrooms until they are browned and tender. Remove the sauteed mushrooms from the pan and set aside.
-
To the skillet add the remaining 1 tablespoon of olive oil along with the shallot and garlic. Saute for 2-3 minutes. Add the white wine to the pan and saute for another 2 minutes.
-
Add the arborio rice to the pan along with the salt and pepper. Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
-
Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness. You may not use all the broth.
-
Once the rice is finished cooking, stir in the mushrooms and parmesan cheese. Serve fresh with additional parmesan cheese for garnish and enjoy!
You can sub out the white wine for more vegetable broth, Add a splash of white wine vinegar for taste.
Calories: 182kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 4mgSodium: 840mgPotassium: 255mgFiber: 2gSugar: 3gVitamin A: 287IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
