Easy Mushroom Risotto

Risotto piled high on a dark plate. Garnished with parmesan and parsley.

Course: Side Dish

Cuisine: Italian

Keyword: creamy risotto, easy side dish, mushroom risotto

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 730kcal

Author: Malinda Linnebur

This rich and creamy Easy Mushroom Risotto recipe will become a staple! It's made with Arborio rice, mushrooms, parmesan cheese, and a few other simple ingredients.

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Ingredients

5 cups (1185ml) vegetable broth
1½ cups water
8 tablespoons (113g) butter, divided
1 pound (452g) mushrooms, sliced
1 small onion, diced
2-3 cloves garlic, minced
2 cups (420g) Arborio rice
1 cup (235ml) white wine
1 cup (120g) grated parmesan cheese
½ cup heavy cream, optional
1 tablespoon minced fresh parsley

Instructions

Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.
5 cups (1185ml) vegetable broth, 1½ cups water
In a dutch oven or large heavy pot, melt 4 tablespoons butter over medium heat. Add mushrooms and onion and cook until soft and golden. About 8 minutes. Season with salt and pepper and stir in the garlic. Cook for 30 seconds. Remove mixture from the pan and set aside.
1 pound (452g) mushrooms, sliced, 1 small onion, diced, 2-3 cloves garlic, minced
Add remaining butter to the pot and the rice. Cook stirring constantly until the rice is translucent around the edges. Add the wine and cook stirring constantly until wine is almost fully absorbed. Stir in 5 cups of hot broth and reduce heat to medium low. Cover and simmer until almost all of the liquid has been absorbed (about 16-18 minutes) stirring twice during this process.
2 cups (420g) Arborio rice, 1 cup (235ml) white wine
Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Remove from heat and stir in the mushrooms, cheese, cream (if using), and parsley.
1 cup (120g) grated parmesan cheese, ½ cup heavy cream, optional, 1 tablespoon minced fresh parsley

Notes

If risotto needs "loosened" add in a little hot broth until desired consistency is reached. Risotto served at a restaurant is quite loose and doesn't hold its shape when served. However, I prefer it to be slightly thicker.
STORAGE: Store leftovers in the refrigerator for up to 5 days. To reheat stir in a little broth and reheat gently on the stove. Reseason with salt and pepper if necessary.
If you find your risotto a little bland add a good pinch of salt and a nice squeeze of fresh lemon.
The color of your risotto will depend largely on your broth. I am using a vegetable broth in these photos so my risotto is darker. Also, how much fond is on the bottom of your pot after browning the mushrooms will give a darker color and also flavor.

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