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Easy Mushroom Risotto Recipe

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Making Mushroom Risotto is easier than you think! This easy risotto recipe is packed full of flavor and is the perfect side dish for most chicken, beef, or pork main dishes!

mushroom risotto in bowl with spoon and parmesan cheese and herbs

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For years and years I avoided making risotto-I had heard that it was difficult to make and labor intensive.  I loved to eat it mind you-that warm, creamy rice is comfort food perfection!

A few years ago I got sick of making the same old side dishes week after week and I decided to give it a shot-I was surprised how easy it was once I got the hang of it and now it’s a staple for our family-my boys LOVE it!

The beauty of risotto is that you can easily change it up, I love adding seasonal veggies through the year but my all time very favorite flavor is far and away is this easy mushroom risotto recipe!

This recipe was originally shared in 2014 but has been updated as of May 2019.

What is Risotto?

Risotto is a Northern Italian dish made with Arborio rice. The rice is cooked slowly in broth to gain a distinctive creamy texture.

pouring broth into risotto

Is it Hard to Cook Risotto?

While risotto has a reputation for being difficult to cook, it’s actually not hard to make. The most difficult part of making risotto is that you must stir it quite frequently as it cooks.

This is the part that I think turns people off of making risotto-you hear “stir constantly” in many recipes and you think you’re going to be tied to the stove for a half an hour…it’s really not that bad! I usually start my risotto first and then prepare the rest of my food while it’s simmering, stopping in every few moments to give it a quick stir and add more liquid as needed.

It’s important to be close by and make sure the rice doesn’t stick but you’re not hunched over the pot the entire time! Beyond the need for attention while cooking, it’s no more difficult to make than any other rice dish.

mushroom risotto with parmesan cheese on top

Mushroom Risotto Recipe

Risotto Making Tips

Like I mentioned, making risotto is not hard once you get used to the stirring. There are a few more risotto making tips however, I want to mention.

spoonful of mushroom risotto

Do not add all of the broth at once, or you may end up with rice soup instead! You only want to add more broth as the liquid is absorbed. Also, be sure that your broth is room temperature, not cold. Adding cold liquid to the rice will “shock” the rice and make it hard in the center no matter how you cook it.

For a richer risotto, you can add 4 tbsp of butter or stir in a quarter cup of heavy cream. (If you add the cream you’ve technically changed your risotto into a dish called mantecato, in case you want to get fancy and impress everyone with your culinary prowess!

mushroom risotto in white bowl

So are you one of the many who steer clear of risotto? Are you inspired to give it a try now?

You might also like these Balsalmic Roasted Potatoes, Oven Baked Chicken Breast, or Roasted Vegetables.

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mushroom risotto in white bowl

Easy Mushroom Risotto Recipe


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5 from 1 review

  • Author: Melissa
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

Making Mushroom Risotto is easier than you think! This easy risotto recipe is packed full of flavor and is the perfect side dish for most chicken, beef, or pork main dishes!


Ingredients

Units Scale
  • 1 tbsp butter
  • 1 small yellow onion, diced (see my quick dice tutorial here)
  • 16 oz baby bella mushrooms, sliced
  • 1 cup arborio rice
  • 32 oz beef broth (room temperature)
  • 2 tbsp dried parsley
  • Parmesan cheese (optional)

Instructions

  1. In a medium heavy saucepan, heat the butter and oil on medium-high heat.
  2. Add onions and mushrooms, saute until onions are translucent.
  3. Add the arborio rice and cook one minute while stirring constantly.
  4. Add 2 cups of beef broth, or enough to just cover the rice and vegetables. Reduce heat to medium and simmer, stirring often.
  5. As the broth evaporates continue to add more, one cup at a time so that the broth level is always just covering the rice.
  6. Continue to cook for 20-25 minutes until the rice is al dente-it may not require the full 32 oz of broth.
  7. Remove from heat, allow to rest 5 minutes then serve topped with parsley and parmesan.

Notes

  • Use room temperature broth, not cold
  • Only add enough broth at a time to just cover the risotto
  • Stir often, every few minutes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: side
  • Method: stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size:
  • Calories: 93
  • Sugar: 2.3 g
  • Sodium: 298.5 mg
  • Fat: 2.6 g
  • Carbohydrates: 13 g
  • Protein: 5.5 g
  • Cholesterol: 5.7 mg

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