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    Home » Dinner

    Easy Mushroom Risotto

    Published: Sep 10, 2020 Updated: Sep 22, 2020 by Alison Hope · This post may contain affiliate links · 5 Comments

    Jump to Recipe Jump to Video Print Recipe
    Mushroom Risotto

    This mushroom risotto is rich and creamy and packed with delicious mushrooms and plenty of flavor. It’s also extremely easy to make.

    Risotto topped with parmesan cheese in a black bowl.

    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.

    Risotto topped with grated parmesan in a black bowl.

    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.
    Step by step process photo collage of making mushroom risotto.
    • 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.
    Step by step process photo collage of making mushroom risotto.

    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.

    Risotto topped with fresh parsley and parmesan in a black bowl.

    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.

    Risotto with parsley and parmesan in a black bowl.

    More Dinner Recipes

    1. Easy Lentil Curry
    2. Thai Green Curry
    3. Thai Red Curry
    4. Vegetable Stew
    5. Vegetarian Stroganoff
    6. Mushroom Pasta
    Spoonful of risotto above a bowl of risotto.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Mushroom risotto

    Mushroom Risotto

    This mushroom risotto is rich and creamy and packed with delicious mushrooms and plenty of flavor. It's also extremely easy to make.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Servings: 4
    Calories: 539kcal
    Author: Alison

    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
    US Customary – Metric

    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

    1. The Mushrooms: We used cremini mushrooms (also called brown button mushrooms, portobellini or baby bellas) but white button mushrooms will also work great.
    2. 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.
    3. 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.
    4. 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.
    5. Leftovers will keep for 3-4 days in the fridge. 

    Nutrition

    Serving: 1Serve | Calories: 539kcal | Carbohydrates: 71g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 1720mg | Potassium: 490mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1203IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kim Redmond

      December 22, 2021 at 11:13 pm

      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!

      Reply
      • Alison Hope

        December 23, 2021 at 12:08 pm

        Hi Kim, so happy to hear it turned out great! 🙂

        Reply
    2. Gail

      August 22, 2021 at 8:39 pm

      Can’t wait to try this! Yum!

      Reply
    3. Nadine

      September 16, 2020 at 8:52 am

      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!!5 stars

      Reply
      • Alison Hope

        September 16, 2020 at 10:09 am

        You’re welcome! So glad you liked it!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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