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Creamy Mushroom Risotto

Description: Indulge in the rich and comforting flavors of this creamy mushroom risotto. Made with Arborio rice, earthy mushrooms, and a luscious blend of herbs and spices, this dish is a true delight for your taste buds. The creamy texture and savory notes make it a perfect comfort food for any occasion.


  • 1 cup Arborio rice
  • 200g mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • ½ cup dry white wine
  • 2 tablespoons butter
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnishing


  1. In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent.
  2. Add the sliced mushrooms and cook until they are tender and golden brown.
  3. Stir in the Arborio rice and cook for a couple of minutes until it is well coated with the butter and vegetable mixture.
  4. Pour in the white wine and let it simmer until the liquid is absorbed.
  5. Gradually add the vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more.
  6. Continue this process until the rice is tender and cooked al dente, usually around 20-25 minutes.
  7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  8. Remove from heat and let the risotto sit covered for a few minutes before serving.
  9. Garnish with fresh parsley and serve hot.

Tips for Chefs:

  • Use a wooden spoon to stir the risotto gently to avoid breaking the rice grains.
  • Add the vegetable broth gradually to allow the rice to absorb the flavors more evenly.
  • For a richer flavor, you can use a mix of different mushrooms such as cremini, shiitake, or oyster mushrooms.
  • Experiment with different herbs and spices like thyme or rosemary to add an extra layer of flavor.

Storage Ideas: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of vegetable broth to restore the creamy consistency.

Garnishing Tips: Sprinkle some extra grated Parmesan cheese and a few sautéed mushrooms on top of each serving. A drizzle of truffle oil can also enhance the flavors.

Nutrition Chart:

  • Calories: 350
  • Fat: 12g
  • Carbohydrates: 50g
  • Protein: 8g
  • Fiber: 3g

FAQs: Q: Can I use a different type of rice for this recipe? A: Arborio rice is the best choice for risotto due to its high starch content, which gives it a creamy texture. However, you can try using other short-grain rice varieties such as Carnaroli or Vialone Nano if Arborio rice is not available.

Q: Can I make this risotto vegetarian/vegan? A: Absolutely! Simply replace the butter with a plant-based alternative, omit the Parmesan cheese or use a vegan alternative, and ensure the vegetable broth is vegan-friendly.

Q: Can I freeze the risotto? A: Risotto is best enjoyed fresh, but if you have leftovers, you can freeze them in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of vegetable broth if needed. Keep in mind that the texture may be slightly different after freezing and reheating.

Q: Can I add other vegetables to the risotto? A: Certainly! Feel free to experiment and add vegetables like peas, asparagus, or spinach during the cooking process to customize the risotto to your liking.

Q: Is risotto difficult to make? A: While risotto requires attention and stirring, it is not overly complicated. With a little practice and patience, you can master the art of making delicious risotto at home.

We hope you enjoy preparing and savoring this delectable creamy mushroom risotto. Stay tuned for more exciting recipes on our blog!

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