Cook this creamy Risotto With Mushrooms as a side dish or a meatless main dish!
This famous and flavorful Italian inspired dish is so incredibly creamy and delicious. Using simple yet quality ingredients like short grain Arborio rice, tender mushrooms, gently sauteed onions, chicken broth, white wine and parmesan cheese, it’s a savory and indulgent side. But it’s so much easier to make than you think. Plus it’s perfect served with a variety of main dishes for a show-stopping, gourmet level side dish that’s always a favorite!
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Creamy Mushroom Risotto
- It’s a simple version of Jamie Oliver’s popular recipe but with fewer steps and ingredients!
- This recipe will make any home cook look like a professional chef!
- Starchy, short-grain Arborio rice absorbs the chicken broth and wine giving risotto its signature creamy consistency.
- Serve it as a fancy side dish or a meatless main dish.
Ingredients and Variations
RICE: Arborio rice is the standard for uber-creamy risotto consistency however, long grain wild rice and even barley can be used. But definitely avoid instant or minute rice. Don’t skimp on the best ingredients for this impressive dish!
MUSHROOMS: Any selection of fresh mushrooms will work in risotto. Feel free to mix and match for a more colorful-looking dish. Porcini, shiitake, and portobellos are preferred over plain white mushrooms. For true ‘shroom connoisseurs, use shaved truffles either in the risotto or as a garnish for an exceptionally earthy flavor!
BROTH: A savory broth is required for the delicious flavor that the rice soaks up. Chicken broth is lighter and can have less sodium, but beef broth or even vegetable broth will do. A splash of white wine adds a gourmet touch to risotto, but is not necessary.
ADD-INS: Add in small portions of peas, spinach, leeks, asparagus, or green beans for a shot of flavor and visual appeal, but avoid overwhelming risotto with too many add-ins. The beauty of this dish is in its simple, yet rich and savory flavor.
How to Make Risotto with Mushrooms
While it takes some time by the stove, the process of making homemade risotto is very simple and well worth the effort!
- Keep broth warmed on the stovetop or in the microwave.
- Cook mushrooms until they are soft. Set aside.
- Sauté onions in butter, add the rice and stir until it just starts to brown.
- Add wine and continue to stir until the wine evaporates. Use extra broth if not using wine.
- Add ½ cup warmed broth and stir until it’s absorbed by the rice. Repeat the process as directed in the recipe below.
- Add mushrooms with the parmesan cheese and continue to stir until the cheese is melted.
- Season to taste and garnish with extra parmesan cheese or freshly chopped parsley.
What to Serve with Mushroom Risotto?
Creamy mushroom risotto can be served as a side dish or an entrée. It is delicious with a slice of no knead bread and a simple salad with a bright vinaigrette. Or top it with smoked salmon, smoked chicken, or mix in some bacon.
Creamy mushroom risotto can be served as a side dish or an entrée. It is delicious with a slice of no knead bread and a simple salad with a bright vinaigrette. Or top it with smoked salmon, smoked chicken, or mix in some bacon.
Leftover Risotto
Keep leftover creamy mushroom risotto covered in the refrigerator for up to 3 days. Reheat on the stovetop in a deep pot with a little extra broth to make it creamy again. Or, reheat it as a baked version with some extra chicken broth and a sprinkle of parmesan cheese. Freeze risotto in zippered bags for up to 3 months. Thaw in the refrigerator and reheat as recommended above.
Other Easy Side Dishes!
- Burrata Salad – so fresh and indulgent.
- Parmesan Asparagus Pasta – ready in just 20 minutes!
- Hasselback Potato Recipe – an elegant way to serve potatoes.
- Fresh Green Beans Recipe – quick and easy recipe.
Risotto with Mushrooms
Equipment
Ingredients
- 3 cups chicken broth divided (or mushroom broth)
- 1 Tablespoon olive oil
- 12 ounces mushrooms any variety, thinly sliced
- 2 Tablespoons butter
- ¼ cup chopped onion
- 1 cup arborio rice
- ½ cup white wine or additional broth
- ⅓ cup freshly grated Parmesan cheese plus more for garnish
- kosher salt to taste
- freshly ground black pepper to taste
- 1 Tablespoon freshly chopped parsley optional for garnish, or other fresh herbs
Instructions
- Warm the broth in a saucepan on medium low heat (hot but not boiling), or warm in the microwave. Keep warmed on the stove, or reheat in the microwave as needed.
- Heat olive oil in a medium skillet on medium high heat. Add mushrooms and cook 5 minutes, or until mushrooms are soft. Set aside.
- Melt butter in a large skillet on medium high heat. Add onions and cook 3-4 minutes, until onions are tender (but not browned). Add rice and stir for about 5 minutes, or until rice starts to brown.
- Add wine and stir until wine evaporates. Add ½ cup warmed broth. Stir until the liquid has been absorbed. Repeat the process, adding ½ cup warmed broth at a time, stirring each time until the liquid has been absorbed. This takes about 20 minutes.
- Add mushrooms with juices and parmesan cheese and stir to combine and melt cheese. Add salt and pepper to taste.
- Garnish with Parmesan cheese and parsley if desired.
Notes
- Refrigerate leftovers covered for up to 3 days, or place in zippered bags and freeze for up to 3 months
- Reheat on the stovetop in a deep pot with a bit more broth. Or, reheat it in the oven with extra chicken broth and a sprinkle of parmesan cheese.
- Thaw in the refrigerator and reheat as mentioned above.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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