This mushroom risotto is rich and creamy and packed with delicious mushrooms and plenty of flavor. It’s also extremely easy to make.
There’s just something about mushroom risotto that is so gourmet and impressive. So it’s wonderful that it’s also easy to make.
And there’s no need to stand over a hot stove stirring it forever either. This recipe is simple and no-fuss!
You’ll also love our risotto allo zafferano and our vegetable paella so check those out too. And if you’re a fan of mushrooms then try our mushroom sauce, vegetarian stuffed mushrooms and halloumi stroganoff.
How To Make Mushroom Risotto
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onions and crushed garlic and sauté until the onions are softened.
- Add sliced mushrooms and sauté until slightly softened.
- Add risotto rice and sauté it briefly with the onions, mushrooms and garlic.
- Now add in 3 cups of vegetable stock, stir it well and then cover the pot and let it simmer for about 20 minutes until the broth is mostly absorbed.
- Add another 1 and ½ cups of vegetable stock, stir well again, and then cover the pot and simmer for around 10 minutes until the broth is mostly absorbed.
- Add in a final 1 and ½ cups of vegetable stock, stir well and then simmer for a final 5-10 minutes until the stock has been mostly absorbed by the rice.
- Turn off the heat and stir in butter and parmesan cheese.
- Add sea salt and black pepper to taste.
Recipe Tips
The Mushrooms: You don’t need to use any fancy mushrooms in this recipe. You can use cremini mushrooms (also called brown button mushrooms, portobellini or baby bellas) or white button mushrooms.
Risotto Rice: We used arborio rice in this recipe which is the perfect rice for risotto. Risotto rice is creamier than regular rice, and it’s highly recommended that you use arborio rice so that you get the same results in this recipe as we did.
Vegetable Stock: You can use any vegetable stock or broth. It doesn’t have to be hot but it can cook a bit faster and absorb a bit easier if it is. You can heat up the stock each time in the microwave or keep it warm on the stove.
Butter and Parmesan Cheese: A little butter and parmesan cheese create a great flavor here. If you’d like this recipe to be dairy free then you can omit the parmesan or use a vegan parmesan, and a vegan butter such as Earth Balance.
Keep an eye on it. You don’t have to stir it constantly but you also can’t just go away and leave it. Keep an eye on it because cooking times can vary. You want the stock to be mostly absorbed by the rice before you add more stock each time.
How To Serve Risotto
Serve it topped with some fresh chopped parsley and a sprinkle of parmesan cheese. It makes a wonderful main course and you can serve something like a Greek salad on the side.
Storing and Freezing
Leftovers will keep for 3-4 days in the fridge. Reheat in the microwave and serve. It’s not ideal for freezing since the texture can change too much after thawing.
More Dinner Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Mushroom Risotto
Ingredients
- 2 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 Tbsp Crushed Garlic
- 5 cups Mushrooms Cremini or White Button Mushrooms, Sliced*
- 1 and ½ cups Arborio Rice
- 6 cups Vegetable Stock
- 4 Tbsp Butter
- ½ cup Parmesan Cheese Freshly Grated
- Sea Salt To Taste
- Ground Black Pepper To Taste
For Serving (Optional):
- Fresh Chopped Parsley
- Ground Black Pepper
Instructions
- Add olive oil to a pot along with chopped onions and crushed garlic and sauté until the onions are softened.
- Add sliced mushrooms and sauté until slightly softened.
- Add risotto rice and sauté it briefly with the onions, mushrooms and garlic.
- Now add in 3 cups of vegetable stock, stir it well and then cover the pot and let it simmer for about 20 minutes until the broth is mostly absorbed.
- Add another 1 and ½ cups of vegetable stock, stir well again, and then cover the pot and simmer for around 10 minutes until the broth is again mostly absorbed.
- Add in the final 1 and ½ cups of vegetable stock, stir well and then simmer for a final 5-10 minutes until the stock has been mostly absorbed by the rice.
- Turn off the heat and stir in the butter and parmesan cheese.
- Add sea salt and black pepper to taste.
- Serve it topped with some fresh chopped parsley and a sprinkle of parmesan cheese.
Video
Notes
- The Mushrooms: We used cremini mushrooms (also called brown button mushrooms, portobellini or baby bellas) but white button mushrooms will also work great.
- Arborio Rice: We used arborio rice in this recipe which is perfect rice for risotto. Risotto rice is creamier than regular rice and it’s highly recommended to use arborio rice so that you get the same results in this recipe as we did.
- Hot Vegetable Stock: You can use any vegetable stock or broth. It doesn’t have to be hot but it can cook a bit faster, absorb a bit easier, if it is. So you can heat up the stock each time in the microwave or keep it warm on the stove next to the risotto.
- Keep an eye on cooking times. You don’t have to stir constantly but you also can’t just go away and leave it. Keep an eye on it because cooking times can vary. You want the stock to be mostly absorbed by the rice before you add more stock each time.
- Leftovers will keep for 3-4 days in the fridge.
This was amazing! I halved the recipe since it was just my husband and me and it still made enough for one of us to have leftovers. I added a few red pepper flakes and some basil.
I found that the cooking times were not as long as the recipe called for so keep an eye on it but other than that, the directions were perfect.
Thank you for this recipe!
Hi Kim, so happy to hear it turned out great! 🙂
Can’t wait to try this! Yum!
Simply delicious recipe! Definitely easy to make and with so few ingredients you get an amazing risotto with a lot of flavor! Thanks for the great recipe!!
You’re welcome! So glad you liked it!