Easy Mushroom Risotto Recipe (side or main dish!)

Creamy dreamy, herby and delicious, this mushroom risotto recipe is perfect as a side, or even as a main dish!

I love a good risotto. There’s nothing quite as comforting as a big bowl of heavily flavored, creamy rice, right?

Add in some good flavors, and you have yourself an easy weeknight dinner or side.

Home cooks tend to be intimidated by risotto – but there is no need! It’s super easy, you just have to be patient. If you simply can’t stand the idea of standing (see what I did there?) and stirring, you could make my Instant Pot Risotto instead!

This one is a favorite because it make enough for a hearty main dish, or can be made to go further and feed more people as a side with some protein. Grilled fish, chicken, pork, steak or tofu all go really well with the flavors in this risotto.

If you have leftovers, you could make arancini (from Christina’s Cucina), too!

What makes a good risotto?

I can break it down to 3 main points:

• Use hot stock!! The heat helps maintain the starch content of the rice.
• Cooking at the right heat – a gentle simmer is perfect, we don’t want a full-on boil!
• Stir REGULARLY but not CONSTANTLY – contrary to what you might thing – you don’t need to be stirring constantly!

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

Why this recipe works

• Made in one pan. Just one pan to wash!
• Easy to make. Seriously!
• Convertible. Mushroom Risotto is already vegetarian but can be converted to being vegan by using oil vs butter and leaving out the cheese.

Kylee’s Notes

• Use a wine you like to drink, or just use extra stock.
• You may use more or less stock than I used. You want your risotto to be creamy, al dente and not mushy. Taste test and see!
• Experiment with different herb combinations – tarragon, sage, chives, oregano and thyme all pair very well with mushrooms.

What kind of mushrooms should I use in risotto?

While I’m a big believer in using whatever you have, I prefer to use baby Bella mushrooms for risotto.

A mix of different mushrooms also works really well, diversifying the texture and flavor in each bite. Try Cremini, Portobello, Oyster or Porcini Mushrooms.

What to serve with Risotto?

I use it as a main or a side dish, paired with some grilled chicken, baked fish and my favorite green bean recipe, or roasted broccoli. I also enjoy this winter salad (from Home.Made.Interest) with this!

Can Risotto be reheated?

Absolutely. I add a little splash of stock when reheated so it’s not super sticky. You can also make arancini (recipe coming soon!) with any risotto you have leftover.

• Butter – I use salted butter
• Mushrooms – I use baby bella or white mushrooms, but any variety you love works well.
• Vegetable Stock – grab my recipe for vegetable stock, or pick up a carton at the store. Alternatively, use chicken stock (but be aware it won’t be vegetarian anymore)
• Olive Oil
• Shallot- finely chopped – if you don’t have a shallot, sub for fresh onion. Shallots are milder in flavor than onions, so you will use a little less onion than shallot
• Garlic. Minced, fresh please!
• Herbs. Thyme and Chives. I use dried, but fresh is AWESOME!
• White wine – use a white wine (like sauvignon blanc) you enjoy drinking or sub for stock instead.
• Arborio Rice. This is important, arborio rice has a high starch content, making it perfect for risotto as it helps blend the flavors and get that creamy consistency. Other long-grain white rice will work, but won’t be as creamy. Definitely worth seeking out!
• Parmesan Cheese. I prefer to shred mine from a block for maximum melt-age.

How to make this recipe:

Full, printable recipe below – just scroll down to the recipe card!

1. Begin by heating your stock and keeping it warm. Add butter to a large skillet, and melt. Add the chopped mushrooms and herbs and cook until softened. Remove from the skillet and set aside. Season with salt and pepper if desired.
2. Add the remaining butter and oil to the skillet, and add the shallot, cooking until shallot begins to soften, and is lightly browned.
3. Add the garlic.
4. Add rice and stir to coat each grain in the butter/oil.
5. Add the wine and cook, stirring until it absorbed into the rice.
6. Add 1 cup of the stock (or chicken broth) and cook over medium-high heat, stirring regularly until it absorbs the liquid.
7. Continue adding stock 1 cup at a time and stirring regularly until you have used almost all of the stock.
8. Add the mushrooms back into the skillet, the last bit of stock.
9. Check the rice (it should be al dente – not mushy).
10. Remove from heat and set on the counter – add 1/2 cup parmesan cheese.
11. Devour.

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Mushroom Risotto

5 from 9 votes

Creamy dreamy, herby and delicious, this mushroom risotto is perfect as a side, or even as a main dish!

Author: Kylee Ayotte

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Yield: 4

1x2x3x

Ingredients

• 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

Directions

• Begin by heating 6 cups vegetable stock and keeping it warm.
• Add 2 Tbs3 tablespoons butter to a large 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 remaining3 tablespoons 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.

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Notes

FAQs and Kylee’s Notes

• Use a wine you like to drink, or just use extra stock.
• Experiment with different herb combinations – tarragon, sage, chives, oregano and thyme all pair very well with mushrooms.

Nutrition Facts

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

Disclaimer

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.