Description
Rich, comforting, and packed with flavor, this creamy mushroom risotto is the perfect dish for a cozy night in or an elegant dinner. With tender Arborio rice, sautéd mushrooms, and Parmesan cheese, this easy recipe delivers a restaurant-worthy meal made in one pan. Whether you’re searching for quick dinner ideas, meatless recipes, or a go-to risotto dish, this one hits the mark with both simplicity and delicious results.
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup Arborio rice
1 ½ cups cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
2 shallots, finely chopped
2 cloves garlic, minced
½ cup dry white wine
4 cups vegetable broth, kept warm
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
Instructions
1. Warm the vegetable broth in a saucepan over low heat and keep it simmering.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook for 6–8 minutes until browned. Season with salt and pepper. Transfer to a plate.
3. In the same skillet, add a bit more olive oil if needed and sautée the chopped shallots for 2–3 minutes. Add garlic and cook for another minute.
4. Add Arborio rice and stir constantly for 2 minutes to toast lightly.
5. Deglaze the pan with white wine, stirring until mostly absorbed.
6. Begin ladling warm broth into the skillet, about ½ cup at a time, stirring often and letting each addition absorb before adding more. Continue for 20–25 minutes until the rice is al dente and creamy.
7. Stir in the cooked mushrooms, butter, and Parmesan. Mix until creamy and well-combined. Adjust seasoning with salt and pepper.
8. Serve warm, garnished with fresh parsley if desired.
Notes
Use only warm broth to maintain consistent cooking temperature.
Stir the risotto frequently to encourage creaminess.
For extra richness, finish with a drizzle of truffle oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 370
- Sugar: 3g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: creamy mushroom risotto, easy risotto, dinner ideas, vegetarian recipe, one-pan meals