Easy Mushroom Risotto (Ready in 30 Minutes)

Creamy, herby, and loaded with flavor, this mushroom risotto is the kind of dish that feels fancy but is totally doable on a weeknight. It’s ready in just 30 minutes and works as a hearty main or a fantastic side alongside grilled chicken, steak, pork, or tofu (if you must).

Risotto has a reputation for being tricky, but honestly? You just need a little patience. Stand, stir, and trust the process. If stirring isn’t your thing, my Instant Pot Risotto has you covered!

Love risotto as much as I do? Try my basic risotto recipe or my Lemon Spinach Risotto for more cozy bowl vibes.

Update: This recipe was originally published in February of 2020. It was updated and republished in March of 2026.

• Made in one pan. Less mess, less stress and only one pan to clean up!
• Easy to make. Mushroom risotto looks impressive, but the process is simple and totally beginner-friendly.
• Easily made vegan. Just swap the butter for oil and skip the parmesan. That’s it!

What makes a good risotto?

Here are 3 things that make all the difference:

• Use hot stock. Hot stock helps maintain the starch content of the rice, which is what gives mushroom risotto that signature creamy texture.
• Cook at the right heat. A gentle simmer is ideal. You want steady heat, not a rolling boil.
• Stir regularly, not constantly. Contrary to popular belief, you don’t need to stand there stirring non-stop. Just stir often and you’ll be fine.

Looking for more risotto? Try my basic risotto recipe, or my Lemon Spinach Risotto!

What kind of mushrooms should I use in risotto?

While I’m a big believer in using whatever you have on hand, I prefer baby Bella mushrooms for this mushroom risotto. A mix of varieties works really well too, adding depth of flavor and a more interesting texture in every bite. Try Cremini, Portobello, Oyster, or Porcini mushrooms for a delicious result.

What to serve with Risotto?

This mushroom risotto pairs beautifully with grilled or baked chicken, baked fish and my favorite green bean recipe, or roasted broccoli.

Can Risotto be reheated?

Absolutely! Add a small splash of stock when reheating to loosen it up and keep it creamy. You can also use any leftover mushroom risotto to make arancini for a delicious next-day treat.

• Mushrooms. I go with baby bellas most of the time, but honestly any mushroom works. A mix is even better if you have a few different kinds hanging around.
• Arborio Rice. This one actually matters. Arborio has a high starch content which is what makes risotto so creamy. Regular long grain rice will work in a pinch but it won’t be the same. Worth grabbing the right stuff! Stock. I use vegetable stock to keep it vegetarian, but chicken stock works just as well. I have recipes for both my vegetable stock and chicken stock if you want to make your own! Either way, warm it up before adding it to the pan.
• Shallot. Milder and a little sweeter than a regular onion. If you don’t have one, just use less onion than the recipe calls for.
• White Wine. Use something you’d actually drink. A sauvignon blanc is great here. Not a wine person? Just swap it for extra stock.

How to make this recipe

Get prepped. Before anything else, get your stock warming in a separate pot over low heat. You want it hot when you start adding it to the rice.

Cook the mushrooms. While the stock heats up, melt some butter in a large skillet over medium-high heat, add your mushrooms and herbs, and cook until golden and softened. Set them aside for now.

Soften the shallot. In the same skillet, add the remaining butter and oil. Add your shallot and cook until soft and lightly golden brown, then add the garlic.

Toast the rice. Add the arborio rice and stir to coat every grain in the butter and oil. This gives the rice a head start on flavor.

Add the wine. Pour in the white wine and stir until it’s fully absorbed into the rice. It’ll sizzle and smell amazing. Once it’s gone, you’re ready for the stock

Start adding stock. Add your hot stock one ladle at a time, stirring regularly and letting each addition absorb before adding the next. This will take around 18-20 minutes.

Finish it off. Stir the mushrooms back in with the last of the stock. Check the rice – it should be tender with just a little bite to it. Remove from heat and stir in your parmesan.

Troubleshooting Guide

• Risotto is too thick/stodgy. Add a splash of warm stock and stir it through.
• Risotto is too runny. Cook it a little longer, stirring regularly, and it’ll tighten up.
• Rice is mushy. It’s been cooked a little too long or too much liquid was added at once. Still tastes great though!
• Rice is still crunchy. It needs more stock and more time. Keep going, you’re nearly there!
• It’s sticking to the pan. Your heat is too high. Add a splash of stock and turn it down a little.

5 from 9 votes

Mushroom Risotto

Author Kylee Ayotte

Servings 4

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

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Rich, creamy mushroom risotto made in one pan and ready in 30 minutes. A perfect weeknight dinner or stunning side dish that anyone can make.Which direction do you like?

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Ingredients

 

1x2x3x

• ▢ 6 cups vegetable stock
• ▢ 3 tablespoons butter divided
• ▢ 8 oz mushrooms
• ▢ 1 teaspoon thyme
• ▢ 1 teaspoon tarragon
• ▢ salt and pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 finely diced shallot
• ▢ 4 cloves minced garlic
• ▢ 1 cup arborio rice
• ▢ 1/4 cup dry white wine
• ▢ 1/2 cup parmesan cheese plus extra for serving

OPTIONAL

• ▢ ¼ cup fresh parsley

Instructions

• Begin by heating 6 cups vegetable stock and keeping it warm.
• Add 2 Tbs of the butter to the skillet, and melt. Add the chopped 8 oz mushrooms 1 teaspoon tarragon and 1 teaspoon thyme and cook until softened. Remove from the skillet and set aside. Season with salt and pepper if desired.
• Add the remaining butter and 1 tablespoon olive oil to the skillet, and add 1 finely diced shallot , cooking until shallot begins to soften then add 4 cloves minced garlic and 1 cup arborio rice and stir to coat each grain in the butter/oil.
• Add 1/4 cup dry white wine if using and continue to cook until it is absorbed into the rice.
• Add 1 cup of the stock and cook, stirring regularly until the liquid is absorbed.
• Continue adding stock 1 cup at a time and stirring regularly until you have used almost all of the stock.
• Add the mushrooms back into the skillet, the last bit of stock.
• Check the rice (it should be al dente – not mushy).
• Remove from heat, add 1/2 cup parmesan cheese.
• Garnish with ¼ cup fresh parsley, devour.

Notes

• Stock quantity may vary. Aim for creamy and al dente, not mushy.
• Use a wine you’d enjoy drinking, or substitute with extra stock.
• Warm your stock before adding it to the pan.
• Leftovers keep in the fridge for up to 3 days. Add a splash of stock when reheating.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 394kcal | Carbohydrates: 49g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1684mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1482IU | Vitamin C: 9mg | Calcium: 157mg | Iron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee