Go Back
- 1 ½ cups Arborio rice - 5 cups vegetable broth - 1 cup mushrooms (cremini or shiitake), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - ½ cup grated Parmesan cheese - 3 tablespoons unsalted butter - 2 tablespoons olive oil - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and black pepper to taste - ½ cup frozen peas - Fresh parsley, chopped (for garnish) - Large skillet or frying pan - Medium saucepan - Ladle - Wooden spoon - Knife and cutting board Gather these ingredients and tools before you start cooking. Using fresh ingredients makes your risotto taste better. The Arborio rice is key for that creamy texture we all love. Don't skip the Parmesan; it adds depth to your dish. If you want to add a pop of color and flavor, toss in some peas. They’re optional but delicious! For tools, a large skillet is best for cooking everything evenly. A ladle helps you add broth without making a mess. Having a sharp knife and cutting board makes prep quick and easy. For the full recipe, you'll find all the steps to create this creamy dream. Start by heating the vegetable broth. Pour 5 cups into a medium saucepan. Set the heat to medium and let it warm until it simmers. Keep it on low heat while you cook. This warmth helps the rice cook evenly. Next, grab a large skillet. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Heat over medium until the butter melts. Toss in 1 small onion, finely chopped. Cook for 3 to 4 minutes until it’s soft and fragrant. Then, add 2 cloves of minced garlic and 1 cup of sliced mushrooms. Stir and cook for 5 minutes until mushrooms are golden brown. Add 1 teaspoon of fresh thyme leaves, salt, and pepper to taste. Cook for 1 more minute to mix the flavors. Now, it’s time to add the Arborio rice. Pour in 1 ½ cups and stir well. You want to coat each grain in the oil. Sauté the rice for about 2 minutes. It should look slightly translucent and lightly toasted. Ladle in the warm vegetable broth, one ladle at a time. Stir the rice often. Wait until the rice absorbs most of the liquid before adding more. This takes about 18 to 20 minutes. The rice should be creamy and al dente when done. Once the rice is ready, stir in the remaining 2 tablespoons of butter and ½ cup of grated Parmesan cheese. Mix until the cheese melts. If you like, add ½ cup of frozen peas now. Stir for 2 more minutes until they heat through. Transfer the risotto to bowls. Garnish with fresh parsley for a pop of color. Serve warm and enjoy this creamy dish! For the complete recipe, check out the Full Recipe. To get the best risotto, focus on the texture. You want it creamy and smooth, not dry or clumpy. Stir the rice often as it cooks. This helps release the starch. The starch makes the risotto creamy. Use warm broth instead of cold. Adding cold broth can shock the rice. It slows down the cooking process. Aim for al dente rice, which means it should be tender but still have a slight bite. Mushrooms add flavor and texture. I love using cremini or shiitake mushrooms. They have a rich, earthy taste. For a milder flavor, you can use button mushrooms. Always slice your mushrooms thinly. This helps them cook evenly. If you want to try something different, use wild mushrooms. They bring unique flavors to your dish. Just make sure to clean them well before cooking. There are a few mistakes to watch out for. First, don’t rush the cooking process. Risotto needs time to develop its flavors. Also, avoid adding too much broth at once. This can lead to uneven cooking. Make sure your broth is warm. Cold broth will make your risotto take longer to cook. Finally, don’t skip the cheese. It adds creaminess and flavor. Stir it in at the end for the best results. For more details and a full recipe, check out the full recipe. {{image_4}} You can make a vegan version of mushroom risotto. Replace the cheese with nutritional yeast. This adds a cheesy flavor without dairy. Use vegetable broth as your base. For creaminess, blend soaked cashews into your broth. This keeps the dish rich and smooth. If you want to switch up the creaminess, try coconut milk. It adds a tropical twist. You can also use almond milk for a lighter option. Both will give you a rich texture without dairy. Another option is to add a splash of white wine for depth. It enhances the dish's flavor. Adding chicken or shrimp makes the dish heartier. For chicken, use diced breast. Sauté it until golden before adding mushrooms. For shrimp, cook them until pink. Mix them in towards the end for a juicy bite. Both options will turn your risotto into a full meal. For the full recipe, check out the Creamy Dreamy Mushroom Risotto. Store leftover mushroom risotto in an airtight container. Let it cool to room temperature first. Then, cover it tightly. This keeps moisture in and prevents drying out. Place the container in the fridge. The risotto is good for about three days. When reheating, add a splash of broth or water. This helps bring back the creamy texture. Heat on low on the stove. Stir often until warm. Avoid the microwave if you can. It can make the risotto too dry. You can freeze mushroom risotto for up to three months. Pack it in freezer-safe bags. Remove air before sealing. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best result. For the full recipe, check out Creamy Dreamy Mushroom Risotto . Mushroom risotto stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container. When you reheat it, add a splash of broth or water to bring back its creamy texture. You can make risotto in advance, but it may not be as creamy. If you do, store it once it cools. When you reheat it, add some warm broth to get the right consistency again. The best rice for risotto is Arborio rice. It has a high starch content, which helps create that creamy texture we love. You can also use Carnaroli or Vialone Nano for similar results. Yes, you can substitute Parmesan cheese. Try using Pecorino Romano for a sharper flavor. If you need it dairy-free, use nutritional yeast for a cheesy taste. Mushroom risotto is gluten-free if you use gluten-free broth. Make sure to check all your ingredients, especially the broth, to ensure they are gluten-free. Enjoy this creamy dish worry-free! For the full recipe, check out Creamy Dreamy Mushroom Risotto . Mushroom risotto is a dish that fills your kitchen with warmth and rich flavors. It starts with Arborio rice, which is key to that creamy texture. You must use the right rice. Arborio rice is short-grain and high in starch. This starch makes your risotto creamy as it cooks. You need to prepare a few ingredients first. Here’s a quick list: - 1 ½ cups Arborio rice - 5 cups vegetable broth - 1 cup mushrooms (cremini or shiitake), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - ½ cup grated Parmesan cheese - 3 tablespoons unsalted butter - 2 tablespoons olive oil - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and black pepper to taste - ½ cup frozen peas (optional) - Fresh parsley, chopped (for garnish) Now, let’s dive into the method. Start by warming your vegetable broth in a medium saucepan. Keep it at a gentle simmer while you cook. This warmth helps the rice cook evenly. In a large skillet, heat olive oil and butter together. Add the chopped onion and sauté until it’s soft and smells great. This takes about 3 to 4 minutes. Then, toss in the garlic and mushrooms. Cook until the mushrooms are golden, about 5 minutes. This step adds lots of flavor. Next, add the Arborio rice to the skillet. Stir it around for about 2 minutes. You want the rice to soak up those lovely flavors. Then, it’s time to add the broth. Pour in one ladle at a time. Stir well and let the rice absorb the liquid before adding more. This will take about 18 to 20 minutes. Once the rice is creamy and just right, stir in the remaining butter and Parmesan cheese. If you love peas, add them now. They add color and a nice touch. Mix everything well, taste, and adjust salt and pepper if needed. Now, serve the risotto warm in bowls. A sprinkle of fresh parsley on top makes it look even better. Enjoy this creamy dream of a dish! For the complete details, check out the Full Recipe. Mushroom risotto is simple yet rewarding. You learned about key ingredients, tools, and steps. You can also explore variations to fit your taste. Remember these tips to avoid mistakes and get the perfect texture. Store leftovers wisely and reheat for the best taste. With this guide, you can create a creamy, dreamy mushroom risotto that impresses. Enjoy making this dish and share it with friends. You have what it takes to cook like a pro!

Mushroom Risotto

Indulge in a creamy dream with this mouthwatering mushroom risotto recipe! Perfect for any night, this simple dish combines Arborio rice with savory mushrooms, fresh thyme, and Parmesan for rich flavor. Follow easy steps to achieve that creamy texture everyone loves. Whether you're a novice or seasoned chef, this risotto will impress! Click through to discover the full recipe and elevate your cooking today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups Arborio rice

5 cups vegetable broth

1 cup mushrooms (cremini or shiitake), sliced

1 small onion, finely chopped

2 cloves garlic, minced

½ cup grated Parmesan cheese

3 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and black pepper to taste

½ cup frozen peas (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a medium saucepan, warm the vegetable broth over medium heat until it reaches a gentle simmer. Keep the broth on low heat to maintain warmth while you cook the risotto.

    Sauté the Aromatics: In a large skillet or frying pan, add 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Heat over medium heat until the butter melts. Add the finely chopped onion, sautéing for 3-4 minutes until it becomes translucent and fragrant.

      Cook the Mushrooms: Add the minced garlic and sliced mushrooms to the pan, continuing to cook for an additional 5 minutes. Stir occasionally until the mushrooms are softened and golden brown. Incorporate the fresh thyme, and season with salt and black pepper to taste. Cook for an extra minute to blend the flavors.

        Toast the Rice: Pour the Arborio rice into the skillet with the mushroom mixture. Stir the rice thoroughly to coat it in the olive oil and sauté for about 2 minutes until it becomes slightly translucent and lightly toasted.

          Add the Broth Gradually: Begin ladling in the warm vegetable broth, adding one ladle at a time. Stir continuously, allowing the rice to absorb most of the liquid before adding the next ladle. This process should take approximately 18-20 minutes until the rice is creamy and al dente.

            Finish with Cheese and Peas: Once the rice has reached your desired consistency, stir in the remaining 2 tablespoons of butter along with the grated Parmesan cheese. Mix well until the cheese is melted and incorporated. If you’re adding frozen peas, toss them in at this stage and stir for an additional 2 minutes, or until they’re heated through.

              Adjust Seasoning: Taste your risotto and add more salt and pepper as needed. Remove the skillet from heat.

                Serve and Garnish: Transfer the creamy risotto to serving bowls. Garnish each bowl with a sprinkle of chopped fresh parsley for a vibrant touch, and enjoy immediately while warm!

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4