For a dinner that breaks from your usual routine while also being a flavorful classic, give this dreamy Easy Mushroom Risotto recipe a try! Packed with mushrooms, wine, and cheese…what more could you want from a dinner?
Risotto. Have you ever tried to make it? It’s one of those recipes that sounds a bit intimidating, but really isn’t once you get going! After I tried making risotto the first time, I quite literally didn’t stop. My Lemon Basil Risotto, Cauliflower Risotto, and Pepper and Gargonzola Risotto are proof.
The truth is, risotto isn’t hard to perfect at all. The key is in how you make the rice! While most rice recipes have you just throw all the water in with the rice, boil it, and call it a day, risotto is a bit different. First off, we’ll use broth instead of water to infuse the risotto with loads of flavor.
Then we’ll add the broth slowly into the rice, just a ladle-full at a time. Cook until the broth is totally absorbed, then add the next ladle. And that’s it! Risotto is a bit more hands-on than your average rice, but the result of this method makes for extra starchy, creamy risotto.
Ingredients for mushroom risotto
Ooey-gooey, creamy mushroom risotto is made up of 8 delicious ingredients. Each one adds such a powerful element to this dish and will taste absolutely decadent with each bite!
- Mushrooms: Mushrooms are one of the key items in this dish. They bring a savory flavor that you won’t want to go without! You can use any flavorful mushroom variety, whether wild, button, portobello, or shiitake.
- Garlic and Shallots: These two powerful ingredients will make up the flavorful base of our risotto! We will cook briefly until softened, and then add in the risotto.
- Risotto Rice: Next up, the star of the show! Toasting the risotto in the pan before adding broth will improve the flavor and texture. It’ll wind up creamy, thick, and so delicious.
- Wine and Broth: Add a splash of wine (optional), and then slowly add the broth in batches. Stir after each addition until the broth is totally absorbed into the risotto.
- Cheese and Butter: Once the risotto is tender and ready to eat, add a healthy handful of shredded parmesan and a slab of butter. Stir to melt and serve!
How to make easy mushroom risotto
This recipe for risotto is complete in only four steps and 30 minutes. It’s the perfect meal to toss on the table after a long day of school, work, or anything else!
Step 1: Cook the mushrooms
Heat a splash of olive oil over medium heat in a large pot or pan. Add the sliced mushrooms and cook until they begin to sweat (release their moisture) then brown slightly. This will take about 5 to 10 minutes. Once complete, remove mushrooms from the pan.
Step 2: Toast the rice
Next, add the shallots and garlic to the pan and cook until the shallots are translucent and soft, about 3 minutes. Add the dry rice and cook, stirring frequently, for about 2 minutes or until the rice is slightly opaque on the outside but uncooked on the inside. This crucial step helps to improve the texture of the rice, preventing it from getting too soggy while cooking.
Step 3: Cook the rice
Add the wine to the risotto and simmer until it has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until the broth has completely absorbed before adding another ½ cup, continuing this process until the rice is cooked through. Begin tasting the rice after 10 minutes or so. Once al dente (a little bit chewy), stop adding broth. You may not need the full amount.
Step 4: Prepare for serving
Finally, stir in the parmesan, butter, and mushrooms. Taste and add salt and pepper as needed. Serve and enjoy!
How to choose your mushrooms
With a bunch of mushroom options to choose from, how do you know which are best? Here are a few quick pointers about each type so that you can decide which you’d prefer to use in your risotto recipe.
- Wild: Wild mushrooms provide a unique umami flavor that would taste great in this dish. Use If: You want a boom in savory flavor!
- Button and Portobello: Button and portobello mushrooms are exceptionally easy to cook and take on a sort of chewy texture once heated. Use If: You like a more subtle flavor and are looking for a high protein option (these are also usually easiest to find in the grocery store)!
- Shiitake: Shiitake mushrooms come with a natural garlic-type flavor that can really elevate recipes. Use If: You want something bold!
Variations on this risotto
Once you get the base of the risotto made, the rest is pretty adaptable to whatever add-ins you’re craving or have on hand! Here are some of our favorite variations on this mushroom risotto.
- Add peas to the finished risotto (fresh or frozen). These add a pop of color and sweetness.
- Add lemon juice and/or zest for a fresher flavor (similarly to how we do in this Lemon Basil Risotto).
- Make it vegan by replacing the butter with a plant-based alternative, and swapping the cheese for nutritional yeast.
- Add truffle oil, like we do in this truffle risotto!
More mushroom recipes
Looking for a versatile ingredient that you can use in many different recipes? Pick up a container of mushrooms. These little guys can be cooked so many different ways and truly take any dish to the next level! Here are some of my favorite mushroom recipes for you to try.
- Buttermilk Fried Mushrooms
- Portobello Mushroom Burgers
- Mushroom Carnitas Tacos
- Oyster Mushroom Philly Cheese Steak
- Creamy Mushroom Stroganoff
Looking for another vegetarian pasta classic? Try this Vegetarian Spaghetti Carbonara!
- 4 cups mushrooms button, shiitake, portobello, or wild mushrooms
- 2 Tbsp olive oil divided, 30 mL
- 2 medium shallots finely chopped
- 2 cloves garlic minced
- 1 ½ cups arborio rice 270 g
- ¼ cup white wine optional 120 mL
- 4 cups warm vegetable broth 950 mL
- ½ cup grated parmesan cheese 110 g
- 2 Tbsp butter
- Salt and pepper to taste
- Cook Mushrooms: Clean then slice mushrooms into ¼ inch slabs. Heat 1 Tbsp olive oil over medium heat in a large pot. Add mushrooms and cook until they begin to sweat (release their moisture) then brown slightly, about 5 to 10 minutes. Remove mushrooms from pan.
- Toast Rice: Heat remaining 1 Tbsp olive oil in the pan over medium heat. Add shallots and garlic, cooking until shallots are translucent and soft, about 3 minutes. Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Cook Rice: Add wine to the pot and simmer until wine has completely been absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has completely absorbed before adding another ½ cup, continuing this process until rice is cooked through. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
- Serve: Stir in parmesan, butter, and mushrooms. Taste and add salt and pepper to suit your liking.
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