Description
A delicious and creamy mushroom risotto recipe made with Arborio rice, mixed mushrooms, and Parmesan cheese that you’ll love making at home.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mixed mushrooms (shiitake & cremini)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Prepare Base – Heat olive oil in large skillet over medium heat. Sauté diced onions until translucent, then add minced garlic and cook until fragrant (about 1 minute).
- Step 2: Cook Mushrooms – Stir in fresh mushrooms and dried thyme. Cook until mushrooms release their moisture and become golden (approximately 5 minutes).
- Step 3: Toast Rice – Add Arborio rice, stirring constantly for about 2 minutes to toast the grains. This step adds nutty flavor and helps rice maintain texture.
- Step 4: Add Broth Gradually – Pour warm vegetable broth one ladle at a time, stirring constantly until absorbed before adding more. This process takes patience but creates perfect creaminess.
- Step 5: Continue Cooking – Keep adding broth and stirring until rice becomes tender yet al dente (approximately 20 minutes total). Stir frequently to prevent sticking.
- Step 6: Finish and Serve – Remove from heat and stir in grated Parmesan cheese until melted. Serve immediately with extra cheese on top for best results.
Notes
- Keep your broth warm in a separate pot – cold broth will slow down cooking and affect texture
- Don’t rush the stirring process – constant motion helps release starches for maximum creaminess
- Taste the rice frequently during cooking to achieve perfect al dente texture without overcooking
- Add Parmesan off the heat to prevent the cheese from becoming stringy or clumpy
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 20mg
Keywords: mushroom risotto recipe, risotto, mushroom recipe, Arborio rice, Italian cuisine, creamy rice dish