Mushroom Risotto

This creamy mushroom risotto is the ultimate Italian comfort dinner that feels indulgent yet is surprisingly easy to make at home. Made with tender sautéed mushrooms, creamy arborio rice, rich parmesan cheese, and fresh herbs, every bite is packed with deep savory flavor. Whether you’re impressing guests or treating yourself to a cozy night in, this classic mushroom risotto recipe is guaranteed to satisfy.

⏱Prep Time

10 minutes

⏱Cook Time

25 minutes

⏱Total Time

35 minutes

🥘 Servings

2 Serving

Ingredients

  • 1 cup arborio rice
  • 250g mushrooms, sliced (cremini or mixed)
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 4 cups warm vegetable broth
  • ½ cup dry white wine (optional)
  • ½ cup freshly grated parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)
  • Fresh thyme or parsley for garnish
  • Truffle oil for drizzling (optional)

🍽 Serving Suggestion

Serve the mushroom risotto hot straight from the pan in wide shallow bowls. It pairs beautifully with a crisp green salad, garlic bread, or a glass of dry white wine for a complete Italian dinner experience.

Nutrition (Approximate)

Calories: 520 kcal        Protein: 16 g
Carbohydrates: 68 g        Fat: 18 g

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add the diced onion and sauté for 3 minutes until soft and translucent.
  3. Add the minced garlic and stir for 30 seconds until fragrant.
  4. Add the sliced mushrooms and cook for 4–5 minutes until golden and tender.
  5. Add the arborio rice and stir for 1–2 minutes to toast the grains lightly.
  6. Pour in the white wine (if using) and stir until fully absorbed.
  7. Add the warm broth one ladle at a time, stirring continuously and waiting until each ladle is absorbed before adding the next.
  8. Continue for 18–20 minutes until the rice is creamy and cooked al dente.
  9. Remove from heat and stir in the butter and grated parmesan cheese.
  10. Season with salt and black pepper, garnish with fresh thyme and a drizzle of truffle oil, and serve immediately.

⭐ Tips

  • Always use arborio rice — it’s the key to a creamy risotto
  • Keep the broth warm in a separate pot while cooking for best results
  • Stir continuously to release the starch and achieve a creamy texture
  • Add a drizzle of truffle oil just before serving for a restaurant-quality finish