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Mushroom Risotto is soft short-grained rice that is cooked in broth with flavorful button mushrooms and sweet peas. The flavor combination is incredible and it’s the perfect side dish for any protein!
This classic Italian recipe can be served as main dish or a side paired with a hearty meat. This is a comfort meal that is planned and prepared with you in mind! Slow Cooker Italian Chicken and Potatoes, some delicious Creamy Tomato Italian Parmesan Chicken or this filling and flavorful Classic Italian Wedding Soup are some of our favorite classic Italian meals to try.
I needed something light, comforting and manageable for the week and I knew Mushroom Risotto had to be made! It is a dish that can be warmed up quickly and taste good every day. It has simple ingredients and when combined all together adds this comforting and oh-so-good meal that makes your day go even better! This Mushroom Risotto is perfect for making ahead for your busy week or enjoying it right off the stove top.
I am all about making life simple. With life so busy all the time with the kids activities and endless errands to run, quick and easy meals, like this mushroom risotto and my favorite lemon garlic chicken to go with it are my savior! This is a quick and easy meal that my kids can warm up quick after school or pack along as a lunch. Check out my healthy meals round up and slow cooker dinner recipes for more great quick and easy meal ideas.
Even though this list looks long, the ingredients for mushroom risotto are really simple! Most of them are herbs or things that you already have on hand. This dish is so flavorful and easy to make, I know you are going to love it as much as my family does! The measurements are listed below in the recipe card.
- Chicken or Vegetable Broth: Either will work, they add flavor and it is what you cook the rice in.
- Extra-Virgin Olive Oil: Has a nice soft flavor and cooks well.
- Onion: Finely chopped.
- Butter: To cook veggies.
- Garlic Cloves: Minced.
- Button Mushrooms: It’s a European and North American mushroom with tons of nutrients and packed with flavor.
- Fresh Thyme: Earthy flavor perfect for this dish.
- Salt and Pepper: Just a pinch.
- Arborio Rice: The best rice to use! I have other tips for choosing rice below in the tip box.
- White Wine: Use your favorite, I talk more about the wine below in the tip box.
- Fresh Parmesan Cheese: Makes this so creamy and flavorful!
- Frozen Peas: You could use fresh instead.
- Fresh Parsley: For garnish and extra flavor.
Mushroom Risotto Recipe
This mushroom risotto is a very simple recipe and you are going to love how it turns out! The hardest part is cooking the rice the perfect amount of time so that it isn’t hard, but it doesn’t get mushy. You will be able to tell when it starts to get close, this is a recipe you don’t want to walk away from. It only takes 35 minutes, and you will be so in love with the flavor!
- Warm Broth: Start by warming the chicken broth. Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.
- Cook Onion and Mushroom: In a large pot heat the olive oil. Add the onion and cook until tender. Add 1 tbsp butter, garlic, mushrooms and thyme. Cook until the mushrooms have softened and are tender. Then season with salt and pepper. Remove and set aside on a plate.
- Add Rice: Melt the remaining 1 tbsp butter and add the arborio rice. Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes. Then add the wine and cook until the wine has absorbed.
- Add Broth: Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid. Continue to add one cup of broth and allow the rice to absorb after each addition. Stir often and cook until the risotto is al dente and not mushy. You may not need all of the broth.
- Add Veggies: Add the mushrooms, parmesan, and peas back to the rice and stir. Garnish with fresh parsley. Serve while warm.
Tips for Making Mushroom Risotto
I love how mushroom risotto can taste different in so many ways! The brands you use, the rice you choose, and the wine you decide on are all going to change the flavor of the dish. The best part about cooking is you get to decide how you like it best. Here are some tips for choosing ingredients.
- Best Rice to Use: The best northern Italian dish, risotto is elegant and simple, but there are a few tricks to getting it right. First, always use Italian short- grain rice like arborio or vialone; nothing else will do as a substitute for best results.
- Best Wine: Mushroom risotto will make most wines taste delicious, but some will be amazing. In general, it’s especially good with earthier reds, like Pinot Noir or Nebbiolo, or fuller-bodied whites, like lightly oaked Chardonnay or Pinot Gris. It is always best to choose a wine that you enjoy and use that type of wine in the recipe.
- Leave the Wine Out: Yes! You Can Make Risotto Without Wine. The good news is you can definitely make risotto without wine. White grape juice: Use white grape juice as a substitute when adding sweetness or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.
- Using Red Wine: Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. All wines will chemically behave in the same way, so there’s no danger that a recipe won’t work if you use a red instead of a white or vice versa.
Mushroom risotto makes great leftovers, and is also a great recipe to make ahead of time. It reheats really well and is just as delicious reheated.
- In the Refrigerator: You can store your leftovers in the refrigerator in an airtight container or in a shallow baking pan covered with foil for up to 4 days.
- To Reheat: Preheat the oven to 300 degrees. Place risotto in a shallow baking pan covered with foil and let it get warm, but make sure not to let it cook again.
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- 6-8 c. chicken or vegetable broth
- 1 tbsp. extra-virgin olive oil
- 1 onion finely chopped
- 2 tbsp. butter divided
- 2 cloves garlic minced
- 16 oz. button mushrooms sliced
- 1 tbsp fresh thyme stems removed and minced
- salt and pepper
- 2 cups arborio rice
- 1/2 c. white wine
- 1 c. Fresh Parmesan Cheese grated
- 3/4 c. frozen peas thawed
- 2 tbsp. chopped fresh parsley
- Start by warming the chicken broth. Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.
- In a large pot heat the olive oil. Add the onion and cook until tender. Add 1 tbsp butter, garlic, mushrooms and thyme. Cook until the mushrooms have softened and are tender. Season with salt and pepper. Remove and set aside on a plate.
- Melt the remaining 1 tbsp butter and add the arborio rice. Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes. Add the wine and cook until the wine has absorbed.
- Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid. Continue to add one cup of broth and allow the rice to absorb after each addition. Stir often and cook until the risotto is al dente and not mushy. You may not need all of the broth.
- Add the mushrooms, parmesan, and peas back to the rice and stir. Garnish with fresh parsley. Serve while warm.
Nutrition information is automatically calculated, so should only be used as an approximation.