Delicious Mushroom Risotto Recipe (Creamy and Savory)

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1 1/2 cups Arborio rice
4 cups chicken or vegetable broth (hot)
1 cup dry white wine
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms (such as cremini or shiitake), sliced
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)


1/ Sauté the Mushrooms: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set them aside.

2/ Cook the Onion and Garlic: In the same skillet, add the remaining tablespoon of butter and the finely chopped onion. Cook the onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

3/ Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir to coat the rice with the butter and cook for 1-2 minutes until the rice turns slightly translucent.

4/ Deglaze with Wine: Pour in the dry white wine and stir constantly until it is mostly absorbed by the rice.

5/ Add Broth: Begin adding the hot chicken or vegetable broth to the rice one ladle at a time. Stir continuously and allow the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and tender. This should take about 18-20 minutes.

6/ Incorporate Mushrooms: About halfway through cooking the rice, return the sautéed mushrooms to the skillet and continue adding broth.

7/ Finish with Cheese: Once the rice is cooked to your desired level of doneness (it should be creamy but with a slight bite, or “al dente”), remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s melted and the risotto is creamy.

9/ Serve immediately while it’s hot. Enjoy your homemade Mushroom Risotto!

Serving Mushroom Risotto Recipe

This recipe serves approximately 4 people as a main course or 6 as a side dish. Feel free to customize it by adding other ingredients like spinach or asparagus for extra flavor and nutrition. Enjoy your meal!

Tips and Tricks for Making the Perfect Mushroom Risotto Recipe


Choose the Right Rice: Arborio rice is the classic choice for risotto due to its high starch content, which creates that creamy texture. However, you can also use Carnaroli or Vialone Nano rice varieties.

Use Hot Broth: Always use hot chicken or vegetable broth when adding it to the rice. This helps maintain the cooking temperature and ensures even absorption.

Sauté Mushrooms Separately: Sauté the mushrooms separately from the rice to get a nice browned flavor. This prevents them from releasing too much moisture into the risotto.

Don’t Rush the Process: Risotto is all about patience. Add the broth gradually, allowing each addition to be absorbed before adding more. Stir constantly to release the rice’s starches for creaminess.

Wine Matters: Use a good-quality dry white wine. It adds depth of flavor to the risotto. If you don’t want to use wine, you can substitute with extra broth.

Season Thoughtfully: Be mindful of the salt content in your broth and cheese. Taste as you go and adjust the seasoning at the end. Freshly ground black pepper also adds a nice touch.

Finish with Butter and Cheese: Just before serving, stir in a bit of butter and grated Parmesan cheese. This adds richness and enhances the creamy texture.

Garnish Creatively: Freshly chopped parsley is a classic garnish, but you can also get creative with garnishes like truffle oil, grated lemon zest, or a sprinkle of fresh herbs like thyme or chives.

Experiment with Add-Ins: While the classic mushroom risotto is delightful, don’t be afraid to experiment. You can add other ingredients like spinach, asparagus, or sun-dried tomatoes to create unique flavors.

Serve Promptly: Risotto is at its best when served immediately. It continues to absorb liquid as it sits, and you want to enjoy that creamy consistency.

Reheating Risotto: If you have leftovers, reheat risotto gently on the stove with a splash of broth or water to restore its creaminess. Avoid using the microwave, which can make it dry.



Here’s a general idea of the nutrition facts for a serving of Mushroom Risotto. Keep in mind that these values can vary depending on the specific recipe and portion size:

Serving Size: A typical serving of Mushroom Risotto is approximately one cup, which is about 240-250 grams.

Calories: Approximately 300-400 calories per serving.

Protein: Approximately 8-12 grams per serving, primarily from the Arborio rice and mushrooms.

Carbohydrates: Approximately 50-60 grams per serving, mainly from the rice.

Dietary Fiber: About 2-4 grams per serving, depending on the type of rice and vegetables used.

Sugar: Minimal to no sugar unless additional ingredients with sugar are added.

Fat: Approximately 8-12 grams per serving, depending on the amount of butter or oil used in the recipe.

Saturated Fat: About 3-5 grams per serving, mainly from butter or oil.

Cholesterol: Around 10-20 milligrams per serving, primarily from any cheese or dairy products used.

Sodium: About 500-800 milligrams per serving, but this can vary depending on the amount of salt and any seasonings used.

Vitamins and Minerals: Mushroom Risotto can provide various vitamins and minerals, including B vitamins like niacin and riboflavin from the rice, and minerals like potassium from vegetables and cheese. The exact content can vary based on the specific recipe.

Please note that the nutrition facts for Mushroom Risotto can vary depending on the recipe’s ingredients, including variations in the type and amount of mushrooms, cheese, and seasonings used. If you have specific dietary requirements or are concerned about the nutritional content, it’s advisable to refer to the nutrition label on the specific product or dish you are consuming or consult a registered dietitian for more precise information.

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