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Creamy Mushroom Risotto

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A rich and creamy mushroom risotto made with arborio rice, savory sautéed mushrooms, and Parmesan cheese—perfect for a cozy dinner or an elegant side dish.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

1 tbsp olive oil

12 oz mushrooms, thinly sliced

1/4 cup diced onion

2 tbsp salted butter

1 cup arborio rice

1/2 cup white wine (or additional broth)

3 cups chicken broth or mushroom broth, divided

1/3 cup shredded Parmesan cheese

Chopped fresh parsley, for garnish (optional)

Instructions

  1. Warm the broth in a saucepan or microwave and keep it hot.
  2. In a separate large pan over medium-high heat, sauté mushrooms in olive oil until softened. Remove and set aside.
  3. In the same pan, melt butter. Add diced onion and cook until tender, about 3–4 minutes.
  4. Stir in the arborio rice and toast it for 1–2 minutes. Pour in white wine and stir until mostly absorbed.
  5. Add warm broth 1/2 cup at a time, stirring frequently and waiting for each addition to be absorbed before adding more. Continue this process for about 20 minutes.
  6. When the rice is tender and creamy, stir in cooked mushrooms and Parmesan cheese. Adjust seasoning to taste.
  7. Garnish with chopped parsley and serve warm.

Notes

  • Add thawed peas with the mushrooms for color and sweetness.
  • Drizzle with truffle oil for a luxurious finish.
  • Use Pecorino Romano instead of Parmesan for a sharper flavor.
  • Add cooked chicken, shrimp, or scallops to make it a complete meal.
  • Use vegetable or mushroom broth for a vegetarian version.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-mushroom-risotto/