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Mushroom risotto
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5 from 1 vote

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.
Prep Time5 mins
Cook Time40 mins
Course: Main Course
Cuisine: American, Italian
Diet: Vegetarian
Servings: 4
Calories: 539kcal
Author: Alison Hope

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 1/2 cups Arborio Rice
  • 6 cups Vegetable Stock
  • 4 Tbsp Butter
  • 1/2 cup Parmesan Cheese Freshly Grated
  • Sea Salt To Taste
  • Ground Black Pepper To Taste

For Serving (Optional):

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 1/2 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 1/2 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