This super creamy mushroom risotto is cooked slowly in vegetable broth and finished off with freshly grated parmesan cheese. This recipe takes time to prepare, but the end result is so worth the effort. Tender and creamy, this risotto is perfect for Sunday dinner.
When my husband and I first started dating, risotto was the first meal that I made for him. He still to this day talks about it and how much he loved it. Risotto is not a quick dish, but rather one that is made with love. It takes time to cook and to let the rice absorb the broth, but then you will end up with a creamy comforting dish.
🍚 Ingredient notes
- Arborio rice - arborio rice is one of the preferred types of rice to use for risotto because it is extra starchy. Alternative rice options are carnaroli rice or basmati rice.
- Mushrooms - I love using baby bella mushrooms because they are hearty and add great flavor to this risotto. You can also use cremini, oyster or chantrelle mushrooms.
🔪 Step by step instructions
First, heat up your broth in a pot on the stove so it's warm when you are ready to add it to your risotto. Then cook the onions and garlic in the butter and olive oil and then add in the sliced mushrooms to cook for a bit.
Next, you will add in your arborio rice and let it toast, and start to get golden brown.
Then you will start adding your broth, about ½ cup at a time while stirring until the rice absorbs the broth.
Make sure your heat is on medium or medium low. It should be gently simmering and take a couple of minutes to absorb.
Repeat step 4 until the rice is creamy and cooked through. The rice should not be hard, but al dente, with a slight bite to it. You may or may not use all of the broth.
Lastly, finish off by adding in the half and half and parmesan cheese and serve!
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Top tip
Make sure to heat your broth before adding it to the rice. Heating the broth to the same temperature as the rice, allows it to quickly absorb the broth and not bring down the temperature of the rice which will lengthen cooking times.
- No wine - if you prefer to make this risotto without wine, substitute it for more vegetable broth instead
- Vegan - To make this mushroom risotto vegan, substitute the butter for a dairy free butter or extra olive oil, replace the half and half with unsweetened non-dairy milk and omit the parmesan cheese
💭 Frequently asked questions
Risotto is mostly served as a main dish but it can also be served as a side dish along with meat or fish. If serving as a main dish, this will recipe will serve approximately 6 people and as a side dish it will serve approximately 8 people.
You should not wash your rice for risotto. The creaminess in risotto comes from the extra starchy arborio rice. If you wash it first, it will remove some of that starchiness and not make your risotto as creamy.
For a quick overview of this recipe, check out my web story for this easy mushroom risotto!
🍅 More vegetarian recipes
If you liked this recipe for my creamy mushroom risotto, try these other delicious vegetarian dishes.
- No Fry Eggplant Parmesan
- Baked Spaghetti Squash with Tuscan Alfredo
- Roasted Eggplant and Spinach Penne
Creamy Mushroom Risotto
- 8 cups vegetable broth
- 2 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 1 small onion diced
- 1 Tablespoon garlic chopped
- 1 pound baby bella mushrooms sliced
- 2 cups arborio rice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup white wine
- ¼ cup half and half
- ½ cup parmesan cheese
- Add vegetable broth to a medium pan and set on low on the stovetop to heat up.
- In a large skillet or dutch oven, heat olive oil and butter over medium heat until the butter is melted.
- Add onion and garlic and saute for 2-3 minutes until the onions start to soften.
- Stir in sliced mushrooms and season with salt and pepper. Continue to cook, stirring occasionally for another 3-5 minutes until the mushrooms are just cooked through.
- Stir in arborio rice and allow to toast in the pan, stirring occasionally, for about 2-3 minutes, till lightly browned.
- Deglaze the pan by adding in white wine and stirring and scraping the bottom of the pan to remove any little bits that may be stuck on.
- Reduce the heat to medium low and add in ½ cup of the heated vegetable broth. Stir continuously while the rice cooks in the broth and slowly absorbs the liquid. Once most of the liquid has been absorbed into the rice, add in another ½ cup of the vegetable broth and repeat the process until the risotto is fully cooked. The risotto is fully cooked when it is creamy and no longer hard. The rice should have a slight bite to it, or be al dente, but not hard. All of the liquid may or may not be used.
- Stir in half and half and parmesan cheese and serve immediately.
- Wine can be substituted with vegetable broth if desired
- Half and half can be replaced with non-dairy milk and parmesan cheese can be omitted to make this dish vegan
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