Go Back
–+ servings
Creamy Mushroom Risotto

Creamy Mushroom Risotto: Comforting Elegance Made Easy

Experience the delightful flavors of creamy mushroom risotto, a gourmet dish that's easy to make at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 2 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil A healthy fat for sautéing; substitute with butter or another oil if desired.
  • 12 ounces Mushrooms Any variety, thinly sliced; shiitake, cremini, or button mushrooms are great options.
  • ¼ cup Diced Onion Enhances flavor and sweetness; shallots can be swapped in for a milder taste.
  • 2 tablespoons Salted Butter Adds richness and creaminess; unsalted butter works well if adjusting salt levels.
  • 1 cup Arborio Rice Essential for creating a creamy risotto texture.
  • ½ cup White Wine Offers acidity to balance flavors; can substitute with chicken broth.
  • 3 cups Chicken Broth or Mushroom Broth Used for cooking the rice and infusing rich flavors.
  • ⅓ cup Shredded Parmesan Cheese Brings nuttiness and creaminess to the dish.
  • Fresh Parsley For garnish, optional.

Equipment

  • Medium Saucepan
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, gently warm the chicken or mushroom broth on low heat for about 5-7 minutes.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add mushrooms and sauté for about 5 minutes until golden and softened.
  3. In the same skillet, melt 2 tablespoons of salted butter and add diced onions, cooking for 3-4 minutes until translucent.
  4. Stir in 1 cup of Arborio rice into the onion mixture and toast for about 2-3 minutes.
  5. Pour in ½ cup of white wine, stirring until fully absorbed (about 2-3 minutes).
  6. Gradually add the warmed broth ½ cup at a time, stirring regularly for about 20 minutes.
  7. Once the rice is creamy and al dente, fold in the sautéed mushrooms, ⅓ cup of Parmesan cheese, and parsley if using.
  8. Remove from heat, let it rest for a minute, and serve garnished with parsley and additional Parmesan.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Leftover risotto can be stored in an airtight container for up to 3 days in the fridge, or frozen for up to 2 months.

Tried this recipe?

Let us know how it was!