Risotto is a wonderfully simple, vegetarian dish that feels perfect for the cooler months. Its creamy texture and rich flavors make it both comforting and satisfying. Over the past few years, my favorite version has been Mushroom Risotto, which is packed with earthy, savory mushrooms that pair beautifully with the dish’s delicate creaminess. Every bite feels like a warm, cozy hug—perfect for a chilly evening at home. I’d originally published this recipe in 2011, and recently decided to give it a little bit of a face lift by new photos and a video.
I had risotto for the first time at our block party (just after coming to Canada), and I loved it. The texture was soft and creamy with a slight bite, much like our savory wheat porridge. This similarity got me curious about the dish and its unique cooking method.
Risotto is an Italian dish where the rice is cooked by stirring hot stock into rice. The rice used in risotto is typically short- or medium-grain, high-starch white rice, which absorbs liquid and releases starch. The stock is added gradually, with each addition being absorbed by the rice before more is added. This process takes time but results in a deliciously creamy mixture of al dente rice—similar to what we aim for when cooking pasta to al dente perfection.
It’s also a great idea to add other ingredients to make risotto a more filling meal. For instance, I added baby bella mushrooms in this recipe, but you can also use porcini, shiitake, white button, or even a combination of mushrooms. If you’re not a fan of mushrooms, try substituting with some other vegetable or try my squash and fenugreek risotto instead.
When adding mushrooms—or any other vegetables or proteins—be sure to cook them separately from the rice. Once the risotto is ready, stir in the mushrooms and parmesan just before serving. This ensures the dish stays intensely rich and flavorful.
This mushroom risotto can be served on its own as a satisfying vegetarian main, or paired with a side of fish or chicken. It’s perfect for a dinner party and easy enough for a weeknight family meal
If you cook this recipe or find it helpful or interesting, please do share it on Facebook, twitter or Pin it on Pinterest this may help others too and keeps me motivated to write more.
Ingredients
- 200 g (heaped 1 cup) arborio rice
- 5 cups (+-) vegetable broth
- 4 large portabella or a bunch of baby bella (12 oz) mushrooms
- 1/2 onion
- 2 garlic cloves
- 2 tbsp freshly chopped parsley
- 2 tbsp butter
- 2 tbsp olive oil
- salt and black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Clean the mushrooms with wet paper towel or wash them if you like and then dry with paper towel. Slice them into 1" pieces. Chop onion and garlic.
- Heat 1 tbsp olive oil in a pot. Add chopped garlic and mushrooms. Saute until slightly browned. Season with salt pepper and half of the chopped parsley. Take off the pot from heat and remove the mushrooms and set aside.
- Wipe the pot with paper towel to remove the brown stains left by cooking mushrooms.
- Heat broth in a saucepan.
- Heat oil and butter in the wiped pot. Add chopped onion. Saute until translucent. Add the rice and stir (about 2 minutes) quickly until it is well coated with oil and butter and looks opaque.
- Stir in 1 cup broth and cook until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook on medium heat and stir allowing the rice to absorb each addition of broth before adding more.
- Test the grain by eating before adding mushrooms and parmesan. If needed add another 1/4 cup of broth or hot water. Risotto should not be mushy but just cooked and have a slightly chewy bite.
- Season with salt, freshly ground black pepper to taste, and some more grated parmesan.
- Serve warm!
Tina
Risotto is one of my favorites because it is so creamy and has no cream! The addition of the mushrooms and onions does add more tasty layers of flavor to an already awesome dish. I surely want some now after seeing this post! Have a nice evening.
Kiri W.
I love, love, LOVE risotto, but it takes forever to make, unfortunately. I’d lick everybody’s spoons! 😉
julie
very well prepared risotto,yummy!
–Ongoing Event- Christmas Delicacy(15Nov-31Dec 2011)
Christine's Pantry
Looks so good. I’d like a bowl. Great recipe.
Kelly
This looks so good! I love mushrooms. Was trying to figure out what to make for dinner this weekend – this might be perfect! Thanks for sharing!
Balvinder ( Neetu)
I am flattered, Kelly. Thanks.
Balvinder ( Neetu)
Yes Tina, it is the creamy texture without that heavy cream which makes it delectable.
Kiri, you are mistaken it does not take forever to cook. I think it took me 25 minutes to actually cook risotto.
Amina
risotto looks delicious.. thanks a lot for visiting my page and for your comments… you have a fabulous blog with amazing recipes..
mjskit
I love mushroom risotto but I’ve never made it with portobello. I usually use boring buttom mushrooms or shitakes. I love your recipe!
Julie at Burnt Carrots
Risotto is on my list next to cook! Thanks for providing such a detailed explanation. I’ve heard it can be tricky!
Vidhya
hi Neetu – thank u for dropping by my blog….u have a lovely blog – have joined u……u seem to have got my name Sudha – actually am vidhya:)nice to meet u – stay in touch!
Nava.K
The fact you made this as a vegetarian dish, I simply love it, all the more with the mushrooms inside.
Margaret
For those who want to have risotto ready in a hurry, my son told me how to do this in the microwave -I find it very good and so easy.
Chop onion and pepper and put in a microwaveable bowl with olive oil and if you wish a knob of butter. Cook 2 minutes and stir. Add 2oz arborio rice per person and cook for a further 2 minutes. Stir. If you wish add some wine and cook for a couple of minutes. Make up stock – I use Marigold powder – to around half a pint. then add most of the stock to the rice, cook for 4 minutes and stir. Add frozen peas or sweetcorn cook for around 2 minutes then add defrosted cooked prawns, cook 4 minutes. Chopped mushrooms can be used in place of the prawns, or anything you fancy. Stir in chopped parsley and grated parmesan cheese. Enjoy.
Balvinder
Thanks for the microwave recipe, Margaret! That sounds great I will give this a try with mushrooms.
Mahmoud
So how many servings should I expect from this recipe? Thanks for sharing, it sounds delicious and I can’t wait to try it.
Balvinder
If you serve it with a salad on side like I did, it serves 3 adults. Let me know if you try!
angiesrecipes
I love mushrooms. This looks like a fabulous meal and easy to make too.
Tandy (Lavender and Lime)
This is so iconic, and one of my favourite primi piatti to order 🙂
Judee
I’ll be saving this recipe to try after the holidays. Looks really delicious.