There’s something truly comforting about a steaming bowl of mushroom risotto on a chilly Manhattan evening. From the creamy texture to the hearty flavors of mushrooms and Parmesan cheese , this dish is sure to become a family favorite. I love making it for dinner parties, and it’s one of those meals that feels gourmet but is surprisingly easy to prepare.
If you’re looking for another quick meal, try our crescent roll breakfast recipes .
Why you’ll love this recipe
This mushroom risotto provides a rich and creamy experience with every bite. The combination of tender mushrooms , creamy rice, and sharp Parmesan is simply irresistible. Plus, this dish can be on the table in about 40 minutes, perfect for busy weeknights. It’s also a great way to introduce kids to the sophisticated flavors of risotto without overwhelming them.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 2 tablespoons fresh parsley, chopped
Step-by-step instructions
Start by heating the chicken broth in a saucepan and keep it warm over low heat. In a large skillet, heat olive oil over medium heat, then add the chopped onion and cook until it’s translucent.
Next, add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are tender. Stir in the Arborio rice and cook for 1-2 minutes until it’s slightly toasted.
Pour in the white wine and cook, stirring continuously, until it’s absorbed. Begin adding the warm broth, one ladle at a time. Make sure each ladle is absorbed before adding the next. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
Remove the risotto from the heat and stir in the Parmesan cheese . Season with salt and pepper, and top with fresh parsley before serving.
Recipe tips & variations
- For a vegetarian version, swap the chicken broth with vegetable broth.
- Feel free to add other vegetables like peas or spinach for added nutrition and color.
- If you’re out of white wine, you can substitute it with an extra cup of broth and a splash of lemon juice for acidity.
Storage & reheating
Leftover mushroom risotto can be stored in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to restore its original creamy texture. Warm it gently over the stove or in the microwave.
FAQs
Can I use a different type of rice for this recipe?
While Arborio rice is traditional for risotto due to its creamy texture, you can use other short-grain rice varieties. Just keep in mind that the texture might differ slightly.
Is it necessary to use wine in risotto?
Wine adds depth to the flavor, but if you prefer not to use alcohol, you can substitute it with extra broth and a splash of lemon juice.
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Mushroom Risotto
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy and comforting Mushroom Risotto perfect for chilly evenings.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the chicken broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat, add the chopped onion, and cook until translucent.
- Add the minced garlic and sliced mushrooms to the skillet and cook until mushrooms are tender.
- Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.
- Pour in the white wine and cook, stirring continuously, until absorbed.
- Begin adding the warm broth, one ladle at a time, ensuring each ladle is absorbed before adding the next.
- Continue until the rice is creamy and al dente, about 18-20 minutes.
- Remove from heat, stir in Parmesan cheese, season with salt and pepper, and top with fresh parsley before serving.
Notes
- For a vegetarian version, swap chicken broth for vegetable broth.
- Feel free to add other vegetables like peas or spinach for added nutrition.
- If out of white wine, substitute with an extra cup of broth and a splash of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg