Name: Easy Mushroom Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 pound mushrooms, sliced; 4 cups chicken or vegetable broth, kept warm; 1/2 cup dry white wine (optional); 1/2 cup freshly grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, for garnish (optional)

This Easy Mushroom Risotto is a creamy, comforting dish that’s perfect for a cozy dinner. With sautéed mushrooms and creamy arborio rice, this dish brings out the earthy flavors of mushrooms, complemented by a subtle blend of garlic, herbs, and parmesan. Ideal for beginners, this risotto is easy to make and a true crowd-pleaser.

Recipe Tips and Tricks:

Stir constantly while adding the broth to help the rice release its natural starch and become creamy.
For extra flavor, try using vegetable or mushroom broth instead of chicken broth.
If you like your risotto with more texture, finish it with a handful of toasted pine nuts or crispy pancetta.
Make sure to add the broth in small increments to ensure each portion of rice absorbs the liquid and becomes tender.

Why You’ll Love This Recipe:

This Mushroom Risotto is simple, flavorful, and indulgent—perfect for any home cook looking to impress. The creamy consistency of the risotto combined with the depth of flavor from the mushrooms creates a perfect harmony in every bite. It’s rich and comforting, yet light enough for a weeknight meal. Plus, it’s versatile and can be served as a main dish or side.

Yield: 4 servings

Easy Mushroom Risotto

This creamy Mushroom Risotto is easy to make, featuring earthy mushrooms, tender rice, and a rich, cheesy flavor.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

1 cup Arborio rice
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 pound mushrooms, sliced
4 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine (optional)
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Instructions

Heat olive oil and butter in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in garlic and cook for another minute, until fragrant.
Add the mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes.
Add the Arborio rice to the pan and stir to coat the rice in the oil and butter. Cook for 2-3 minutes to lightly toast the rice.
If using wine, pour it in now and cook until the liquid is mostly absorbed.
Begin adding the warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
Once the rice is cooked, stir in the Parmesan cheese, and season with salt and pepper to taste.
Remove from heat and let the risotto rest for 2-3 minutes before serving. Garnish with fresh parsley if desired.

Notes

The key to a perfect risotto is patience. It may take a little while, but the constant stirring and gradual addition of broth create the signature creamy texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 589Total Fat 34gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 20gCholesterol 153mgSodium 613mgCarbohydrates 25gFiber 3gSugar 4gProtein 40g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Arborio Rice: This short-grain rice is essential for risotto, as it releases starch that creates a creamy texture.
Mushrooms: Use a mix of cremini, white button, or wild mushrooms for a more complex flavor.
Parmesan Cheese: Freshly grated Parmesan will give the risotto the best flavor and creaminess.
Broth: Vegetable or chicken broth works best; make sure to keep it warm while cooking to help the rice absorb it.
Butter & Olive Oil: A blend of butter and olive oil ensures rich flavor without overwhelming the dish.

Variations and Substitutions:

Vegan Version: Use vegan butter and replace parmesan with nutritional yeast or a plant-based cheese.
Add Protein: Stir in cooked chicken, shrimp, or sausage to make it a heartier meal.
Other Veggies: Feel free to add peas, spinach, or roasted bell peppers for extra color and nutrition.
Spices: Experiment with different herbs like thyme, rosemary, or even a splash of white wine for added depth.

Storage Options:

Store leftover Mushroom Risotto in an airtight container in the fridge for up to 3 days. To reheat, add a bit of broth or water to loosen it up and heat gently over low heat. While risotto is best served fresh, it can be reheated without losing too much flavor.