This Mushroom Risotto comes together in about 30 minutes and is whipped up all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, who doesn’t adore a creamy risotto that’s both filling and cozy?
Ingredients You’ll Need
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup sliced mushrooms (cremini or button)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Let’s Get Cooking!
Step-by-Step Instructions
Warm the broth: In a saucepan, heat the broth over low heat and keep it warm. This is key! You want it to be warm when you add it to the rice to help it cook evenly.
Sauté the onions: In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté them for about 3-4 minutes until they are translucent. You’ll know they are done when they’re soft and sweet-smelling.
Add the garlic: Throw in the minced garlic and sauté it for an additional minute until fragrant. The aroma will just fill your kitchen, so good!
Cook the mushrooms: Toss in the sliced mushrooms, cooking until they’re browned and have released their moisture, about 5-7 minutes. They should look luscious and glisten a bit!
Toast the rice: Add the Arborio rice to the skillet. Toast it for about 2 minutes, stirring frequently, until it’s slightly translucent. Trust me; this brings out all the nuttiness of the rice!
Add the wine: Pour in the white wine and let it simmer until mostly absorbed, which takes about 3-4 minutes. It’s the little fancy touch that elevates the flavor.
Stir in the broth: Gradually add in the warm broth, one ladleful at a time, stirring frequently until the rice is al dente, about 18-20 minutes. You’ll want to give it some love here, scrape the yummy bits off the bottom of the pan while you stir!
Finish with cheese and seasoning: Stir in the grated Parmesan cheese along with a couple pinches of salt and pepper to taste. This is where the magic happens, the risotto should be creamy and oh-so-delicious!
Garnish and serve: Serve immediately, garnished with fresh parsley. It’s so pretty and inviting, your family will be digging in before you know it!
Why I Love This Recipe
This is my go-to recipe when I want to whip up something comforting yet fancy enough to feel special. My kids actually run to the kitchen when they smell it cooking, seriously, there’s something about that creamy texture and savory flavor that just sings “family favorite.” I’m a real sucker for meals that you can easily tweak based on what you have, whether you’ve got leftover veggies or a different cheese on hand, this recipe adapts beautifully!
Oh, and the best part? It’s quick to make! After a long day, there’s nothing better than knowing dinner is just thirty minutes away.
If you loved this mushroom risotto, be sure to check out my Carbonara Risotto, my Tasty Caramelized Onion Risotto, or my Sun-Dried Tomato and Spinach Risotto!
Why This Recipe Works
Quick & Easy
This risotto comes together in under 30 minutes! Perfect for busy weeknights, it’s ready faster than takeout. Just sauté, toast, and stir your way to an impressive dinner!
One Pot Wonder
Minimal cleanup required, y’all! You’ve got the skillet doing all the heavy lifting here, so only one pan to wash, what more could you want?
Comfort Food at Its Best
Loaded with tons of flavor and creamy texture, this dish is like a warm hug. There’s something so satisfying about creamy risotto, every bite feels indulgent, and yet you can feel good about it being homemade.
Customizable
Feel free to use whatever ingredients you have on hand. Leftover veggies? Toss ’em in! Different types of cheese? Go for it! This recipe welcomes creativity, making it more than just a one-time wonder.
Budget Friendly
Using affordable and everyday ingredients, this recipe won’t break the bank, and it provides numerous servings! It’s perfect for families or meal prep so you can enjoy leftovers all week long.
Serving & Storage Tips
What to Serve With This
This mushroom risotto makes a delightful main dish, but you can amp it up with grilled chicken, steamed veggies, or a fresh green salad for a more balanced meal. You could do a simple arugula salad dressed with lemon and olive oil, or maybe even some garlic bread on the side for all the carbs, yum!
Keeping Leftovers Fresh
If you happen to have any leftovers (which may be wishful thinking), store them in an airtight container in the refrigerator. They’ll keep well for about 3 days. Just reheat them in a pan with a splash of broth to keep it creamy. You might need to add a bit more liquid as the risotto can thicken in the fridge.
Freezer Friendly
Risotto is not the best freezer item, but if you must freeze it, I recommend portioning it out and using it within three months. Reheat from frozen on low heat with broth; it’s better to do this gradually so it doesn’t clump up.
FAQ Section
Can I use brown rice instead of Arborio?
- While you might want to try brown rice, it’s a whole different texture and takes longer to cook. Arborio rice is essential for that creamy risotto feel!
What if I don’t have white wine?
- No problem! Just omit it and replace it with an equal amount of broth. You might miss out on a bit of depth, but it’ll still be flavorful.
Can I add protein to this risotto?
- Absolutely! Chicken, shrimp, or even some crispy bacon bits would taste amazing mixed in. If you’re feeling adventurous, you could even make it a mushroom and chicken risotto!
What if my risotto turns out too dry?
- A little more broth or water stirred in while on the heat should help. Risotto should be creamy, not sticky, so always add liquid as needed.
Cooking should never feel like a chore, and that’s why this Mushroom Risotto holds such a special place in my heart. It’s a fantastic weeknight meal that brings the whole family together, and the flavors are so warm and inviting, perfect for all those chilly evenings. You’ll be amazed at how something so simple can be so heartwarming! Now, grab your apron, and let’s get cooking! For more Recipes Follow Us in our Pinterest.
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Mushroom Risotto
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy mushroom risotto that comes together in about 30 minutes, perfect for a quick weeknight dinner.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup sliced mushrooms (cremini or button)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Warm the broth over low heat in a saucepan and keep it warm.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute until fragrant.
- Toss in the sliced mushrooms and cook for 5-7 minutes until browned and moisture is released.
- Add the Arborio rice and toast for about 2 minutes, stirring frequently.
- Pour in the white wine and let it simmer until mostly absorbed, about 3-4 minutes.
- Gradually add the warm broth, one ladleful at a time, stirring frequently until the rice is al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
Feel free to use leftover veggies or different cheeses to customize this dish. Leftovers can be stored in an airtight container in the fridge for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
