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+ servings
bowl of risotto with mushrooms and parmesan cheese

Creamy Mushroom Risotto

Creamy Mushroom Risotto is cooked slowly in vegetable broth and finished off with freshly grated parmesan cheese for the best tasting vegetarian risotto!
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Dishes, Side Dishes
Cuisine Italian
Servings 8 servings
Calories 324 kcal


  • 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


Serving: 1cupCalories: 324kcalCarbohydrates: 47gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 18mgSodium: 1194mgPotassium: 337mgFiber: 2gSugar: 4gVitamin A: 708IUVitamin C: 1mgCalcium: 100mgIron: 3mg
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