Creamy Risotto with Mushrooms

I’ve made this risotto several times and trust me when I say, it’s easier than you think. 

I’m surprised risotto has a reputation for being difficult or time consuming to make. It requires only a few ingredients, and though you do have to keep a watchful eye, it comes together rather painlessly.

Dry arborio rice is most commonly used in risotto because it has a high starch content which makes it extra creamy. It also holds its shape well without getting mushy.

Tips for a Successful Risotto:

  • Contrary to popular belief, you don’t need to stir it non-stop, only occasionally, every 45-60 seconds. Just stay close by; you don’t want it to stick to the bottom.

  • Make sure your broth is very hot so the risotto continues to stay at the correct temperature while cooking.

  • Add only small amounts of hot liquid at a time. Don’t get tempted to add in all the broth at once, otherwise the rice will boil and become gluey. 

  • Don’t overcook it. Like pasta, you want it to be al dente with a bite to it. It will usually be done in 15-20 minutes. 

How to Make Risotto with Mushrooms

Start by placing a large skillet over medium-high heat and adding 2 teaspoons of olive oil. Then add in sliced mushrooms and sauté them until they’ve browned. Transfer the mushrooms to a bowl.

In the same skillet, add a few more teaspoons of oil and sauté minced onions and garlic.

Next, it’s time to add 1 cup of dry arborio rice.

Another common ingredient used is wine, about 1/4 cup worth. It adds flavor and a little goes a long way! But can be eliminated if you prefer something non-alchoholic.

Once the wine is fully absorbed, it’s time to start adding chicken broth, a half cup at a time.

Add the broth in small amounts (using a total of 3-4 cups) while stirring occasionally, making sure the liquid is fully absorbed before adding more.

After 15-20 minutes, the rice should be creamy and al dente or have a small bite to it but not hard.

Remove the risotto from the heat and stir in add-ins like parmesan, butter, salt and pepper, and parsley. Garnish with extra parm and parsley if desired.

In my opinion, risotto should be eaten as soon as it’s made. However, it can be frozen and reheated in the microwave. Make sure to add a little hot liquid like broth or milk to loosen it up.

Mushroom risotto is creamy, earthy, savory, and cheesy.  It’s a perfect fall dish and makes a great accompaniment to steak, roasted pork, or baked chicken.

You can also stir in roasted asparagus or peas and turn it into a complete vegetarian meal.

here are some of my other favorite mushroom recipes

Creamy Garlic Mushroom Pasta
Mushrooms, garlic, and cheese? What’s not to love?
Check out this recipe
Joby's Test Kitchen plate of creamy garlic mushroom pasta with herbs and parmesan.
Mushroom Spinach Frittata for Two
A delicious cheesy vegetable frittata, perfect for two!
Check out this recipe
Pan with mushroom and spinach frittata for two.
Mushroom Grilled Cheese with Tomatoes and Garlic Aioli
Grilled cheese sandwich made with savory mushrooms, tart tomatoes, and tangy garlic aioli.
Check out this recipe
Joby's Test Kitchen plate mushroom grilled cheese with tomatoes and garlic aioli.
Egg Ham and Cheese Bagel Sandwich
Toasted bagel filled with fluffy eggs, savory mushrooms, and salty ham all held together with gooey cheese.
Check out this recipe

Risotto with mushrooms and parsley in white plate.

Creamy Risotto with Mushrooms

Joby’s Test Kitchen
A creamy and savory rice dish made with mushrooms and wine.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4


  • extra virgin olive oil
  • 2-3 cups mushrooms, washed & sliced
  • ¼-½ medium onion or 1 small shallot, minced
  • 2-3 cloves garlic, minced or crushed
  • 1 cup dry arborio rice
  • ¼ cup wine
  • 3-4 cups broth, hated
  • ¼-½ cup grated parmesan
  • 2-3 tsps butter
  • salt & pepper
  • parsley, minced

Optional add-ins:

  • peas (boiled or sautéed)
  • asparagus (steamed, grilled, or sautéed)


  • Place a large skillet over med-high heat and add 2 teaspoons olive oil. Add mushrooms and sauté until browned. Transfer to a bowl.
  • In the same skillet, add a few more teaspoons of oil and sauté the onions and garlic for 1-3 minutes.
  • Next, add the dry rice and sauté 1-2 minutes. Then add the wine and stir.
  • When wine is fully absorbed, add 1/2 cup of broth and stir. When broth is fully absorbed add another 1/2 cup.
  • Continue adding small amounts of broth at a time while stirring occasionally, making sure the liquid is fully absorbed before adding more.
  • The rice should be al dente and creamy and done after 15-20 minutes.
  • Take off heat. Stir in the parmesan, butter, salt, pepper, and parsley. Garnish with extra parmesan and parsley if desired. Serve immediately!
  • Can also be frozen and reheated in the microwave, though you may need to add some hot liquid (broth, milk, etc) to loosen it up.
Keyword arborio, garlic, mushrooms, parmesan, white wine

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