Mushroom Risotto

5 from 2 votes

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Hearty mushrooms, sharp parmesan cheese, and decadent rice combine in this mushroom risotto to create a creamy dish that will be a hit with any crowd. Want to add a little extra flavor to your dish? Sprinkle some freshly grated parmesan cheese on top!

Mushroom risotto ready to be devoured!
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This delicious mushroom risotto might take a little bit of time to prepare, but the result speaks for itself. By slowly cooking the rice in beef broth, you are able to perfectly cook the rice and give the dish a creamy texture. The mushrooms add another level of flavor to this dish and add a hearty amount of nutrients.

One of our favorite things about this dish is how simple it is to cook. Simply add a little bit of liquid to the rice at a time and watch as the flavors blend together.

Mushroom risotto can be customized with various types of mushrooms, such as porcini, cremini, or shiitake, allowing for a variety of flavor profiles. Additionally, you can experiment with different herbs and seasonings to tailor the dish to your taste.

Pot of mushroom risotto cooking.

What is Risotto?

Risotto dishes originate from Italy and typically use a unique kind of rice known as arborio rice. This rice has a higher level of starch than other rice, which allows it to thicken when cooked with a broth or stock. The result is a rich, creamy, flavorful dish that can be enhanced by a variety of flavors. 

Recipe Ingredients

Ingredients for mushroom risotto.
  • Salted Butter—To help soften and saute the mushrooms.
  • Mushrooms—Sliced.
  • Olive Oil—To brown the rice and help release some of its flavor.
  • Arborio Rice—Can be found at most major grocery stores or replaced with jasmine rice. 
  • Beef Broth—To add flavor to the risotto. You can also use chicken broth.
  • Parmesan Cheese—Gives the dish a little sharpness and some extra creaminess.

See the recipe card for full information on ingredients and quantities.

How to Make Mushroom Risotto

Step #1. Melt the butter over medium heat and then add the mushrooms. Allow the mushrooms to cook until soft and tender.

Step #2. Once the mushrooms are soft, place them in a bowl and heat the olive oil in the pan. Cook the rice for about a minute and then add the beef broth one cup at a time. Once the broth is absorbed, continue adding another cup followed by the water.

Step #3. Add the mushrooms back to the pan along with the parmesan cheese. Stir to combine.

    Recipe FAQs

    Why is my risotto crunchy?

    If you feel like your rice is on the crunchy side, you are likely cooking it too fast. Turn down the heat a little bit and remember to let the rice absorb all the broth in the pan before adding anymore. This will help keep the rice nice and soft

    What makes risotto different from rice?

    The biggest difference between risotto and traditional rice dishes is the way they are cooked. Risotto uses more liquid but is cooked over a longer period of time, giving the rice time to absorb the liquid and becoming soft and creamy.

    Why isn’t my risotto creamy?

    Using starchy rice is key to achieving a creamy risotto. Arborio rice is often preferred because of its high starch level. However, if you can’t find it at your local grocery store you can use jasmine rice in a pinch. Jasmine rice does not have as much starch as arborio, but it has enough to achieve that fluffy, creamy texture. 

    An aesthetic view of mushroom risotto.

    What Should I Serve With Mushroom Risotto

    While you can definitely serve this delicious dish as its own entre, risotto is traditionally served as a side dish. Some of our favorite dishes to serve with risotto include roasted chicken parmesan, baked salmon, and roast beef. The rich mushroom flavor pairs well with a variety of proteins and the light fluffiness of the dish provides a nice contrast to the heaviness of many protein based entrees like chicken or beef.

    How to Store and Reheat Mushroom Risotto

    You can store your leftover mushroom risotto in an airtight container in the fridge for up to 4 days. In fact, we find that the flavors come through a little more the longer this risotto sits, so it is often better the second or third day. When reheating your risotto, you can use the microwave but we recommend using the stovetop. Transfer your leftovers to a pot and cook over medium heat until the rice is warm all the way through.

    Expert Tips

    • In addition to topping your risotto with some extra parmesan cheese, it is also great topped with a little bit of freshly squeezed lemon juice.
    • You can use whatever kind of mushrooms are available at your local grocery store. We tend to switch between baby bella and white mushrooms. 
    • It is important to slowly add the liquid and give the rice time to absorb the moisture so it is not overwhelmed. This is the key to getting a soft, fluffy risotto. You don’t want to overwhelm the rice with too much moisture at once.
    Spoonful of mushroom risotto.

    More Side Dishes To Consider

    spoonful of mushroom risotto
    5 from 2 votes

    Mushroom Risotto

    Hearty mushrooms, sharp parmesan cheese, and decadent rice combine in this mushroom risotto to create a creamy dish that will be a hit with any crowd.
    Prep: 10 minutes
    Cook: 35 minutes
    Total: 45 minutes
    Servings: 4

    Ingredients 

    • 3 tablespoons salted butter
    • 1 pound sliced mushrooms, see notes
    • 1 teaspoon olive oil
    • 2 cups arborio rice
    • 4 cups beef broth
    • 1 cup water
    • 1 cup freshly grated parmesan cheese
    • 1/2 teaspoon dried thyme
    • 1 teaspoon garlic powder
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    Instructions 

    • In a large pan, melt the butter over medium heat. Once the butter has completely melted, add your mushrooms and cook for 5-7 minutes, or until the mushrooms are soft and tender.
    • Transfer the mushrooms to a bowl and set them aside. Add the olive oil and rice to the pan. Cook the rice for 2 minutes and then add the beef broth one cup at a time. Allow the rice to fully absorb the rice before adding another cup. Once the broth is gone, add the water and allow the rice to fully absorb it.
    • Stir in the parmesan cheese, thyme, garlic, and mushrooms until the cheese is fully incorporated into the risotto.
    • Serve and enjoy!

    Notes

    • This risotto is great topped with a little extra parmesan cheese or some freshly squeezed lemon juice.
    • If you do not have beef broth you can use chicken broth instead.
    • Store your leftover risotto in an airtight container in the fridge for up to 4 days. The risotto is best reheated on the stovetop. Simply pour the leftovers into a pan and warm over medium-high heat until the leftovers are hot.
    • You can use whatever sliced mushrooms are available at your local grocery store. We tend to switch between baby bella and white mushrooms.
    • It is important to slowly add the liquid and give the rice time to absorb the moisture so it is not overwhelmed. This is key to getting a soft, fluffy risotto.

    Nutrition

    Serving: 1 of 4 servings, Calories: 588kcal, Carbohydrates: 86g, Protein: 21g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 40mg, Sodium: 1847mg, Potassium: 387mg, Fiber: 6g, Sugar: 3g, Vitamin A: 462IU, Vitamin C: 0.1mg, Calcium: 333mg, Iron: 6mg
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