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5 from 4 votes
Risotto piled high on a dark plate. Garnished with parmesan and parsley.
Easy Mushroom Risotto
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

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.

Course: Side Dish
Cuisine: Italian
Keyword: creamy risotto, easy side dish, mushroom risotto
Servings: 6
Calories: 730 kcal
Author: Malinda Linnebur
Ingredients
  • 5 cups (1185ml) vegetable broth
  • 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
  1. Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.

  2. 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.

  3. 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.

  4. Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Remove from heat and stir in the cheese, cream (if using), and parsley.

Recipe 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 Facts
Easy Mushroom Risotto
Amount Per Serving
Calories 730 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 22g138%
Trans Fat 1g
Cholesterol 104mg35%
Sodium 765mg33%
Potassium 457mg13%
Carbohydrates 72g24%
Fiber 4g17%
Sugar 4g4%
Protein 24g48%
Vitamin A 1182IU24%
Vitamin C 2mg2%
Calcium 470mg47%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.