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Creamy Mushroom Risotto

Creamy Mushroom Risotto is a rich and comforting Italian dish made with Arborio rice slowly simmered in broth and finished with Parmesan cheese. The earthy flavor of sautéed mushrooms pairs perfectly with the creamy rice, making this a restaurant-worthy dinner that’s both elegant and satisfying.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth kept warm
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 12 oz mushrooms sliced (cremini, button, or mixed)
  • 1/2 cup dry white wine
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • Extra Parmesan for serving

Method
 

  1. In a saucepan, warm the broth over low heat and keep it hot.
  2. In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add onion and garlic, cook 3 minutes until softened.
  3. Add mushrooms and cook 5–6 minutes until browned and tender.
  4. Stir in Arborio rice and cook 1–2 minutes until lightly toasted.
  5. Pour in white wine, stirring until absorbed.
  6. Add 1 ladle of warm broth and stir until absorbed. Continue adding broth, one ladle at a time, stirring frequently, until rice is creamy and tender (about 18–20 minutes).
  7. Stir in Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
  8. Garnish with parsley and extra Parmesan. Serve immediately.

Nutrition Facts (per serving)

Calories: 420kcalCarbohydrates: 55gProtein: 12gFat: 16g

Notes

For extra creaminess, stir in 2 tbsp heavy cream at the end.
You can add sautéed spinach or peas for extra vegetables.
Best served immediately, as risotto does not reheat well.

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