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

Easy Mushroom Risotto

Course: Side Dish
Cuisine: Italian
Keyword: creamy risotto, easy side dish, mushroom risotto
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
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.
  • 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.
  • 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.
  • 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.

Notes

  1. 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. 
  2. 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. 
  3. If you find your risotto a little bland add a good pinch of salt and a nice squeeze of fresh lemon. 
  4. 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. 

Nutrition

Calories: 730kcal | Carbohydrates: 72g | Protein: 24g | Fat: 35g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 765mg | Potassium: 457mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1182IU | Vitamin C: 2mg | Calcium: 470mg | Iron: 4mg