This Mushroom Risotto comes together in about 30 minutes and all in one pot for a quick weeknight dinner that your family will love! Switch up the mushrooms or even toss in some leftover veggies from the fridge to suit your taste or use it as a “clean out the fridge” meal to get rid of odds and ends! Honestly, you’re going to want to keep this recipe in your arsenal for those busy evenings when you need something satisfying and comforting.
Ingredient Breakdown
- Arborio Rice
- Broth
- Mushrooms
- Onion
- Garlic
- Dry White Wine
- Parmesan Cheese
- Butter
- Salt & Pepper
- Fresh Parsley
Let’s Get Cooking!
1. Heat the Broth
First thing’s first! In a saucepan, heat your broth over low heat and keep it warm. This will ensure that you don’t cool down the cooking process when you add it to the rice later. Trust me; it makes a difference!
2. Sauté the Aromatics
In a large skillet, melt the butter over medium heat. When it’s all melted and bubbly (oh, such a good smell!), toss in the chopped onions. Sauté for about 3-4 minutes until they’re translucent. Then, add the minced garlic and sauté until fragrant, just about 1 minute.
3. Cook the Mushrooms
Next, add those delicious sliced mushrooms! Cook them down for about 5-7 minutes or until they’re browned and delicious. Don’t rush this stage; we want the mushrooms to brown and caramelize as they stir. It’s all part of getting that flavor!
4. Toast the Rice
Stir in the Arborio rice and cook for about 2 minutes, stirring frequently, until the rice is nicely coated and a bit translucent.
5. Add the Wine
Pour in the white wine and let it simmer away until mostly absorbed, which should take about 3-4 minutes. You want to scrape the yummy bits off the bottom of the pan, it’s where the magic happens.
6. Gradually Add Broth
Now for the fun part, gradually add your warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. This method is key to getting that creamy, dreamy texture. Keep going for about 18-20 minutes until the rice is creamy and al dente!
7. Finish with Cheese
Once the rice is done, stir in the Parmesan cheese and season with a couple of pinches of salt and pepper. The best part is watching it all melt in and create that cozy, creamy finish.
8. Serve
Serve immediately, garnished with a sprinkle of fresh parsley. Your kitchen is going to smell incredible, trust me!
Why I Love This Recipe
This is my go-to recipe when I need something cozy that brings everyone together. I’m a real sucker for the creamy texture and rich flavors, and really, who can resist a bowl of comfort food? And the best part is how versatile it is, you can use whatever you’ve got on hand! I find myself whipping this up on those chilly nights, and honestly, it never disappoints.
If you loved this Mushroom Risotto, be sure to check out my Broccoli and Cheese Risotto, Japanese Style Risotto with Seared Salmon, or Baked Salmon with Dill Sauce!
Why This Recipe Works
Quick & Easy
This Risotto comes together in under 30 minutes, perfect for busy weeknights! No fancy techniques required, just a little stirring and you’ll have an impressive dinner on the table.
One Pot Wonder
With everything cooked in one pan, cleanup is a breeze! You won’t have to deal with heaps of dishes afterward, and who doesn’t love that? This makes it a favorite among busy families!
Customizable
The secret to this recipe is just how tailor-made it can be. Swap out the mushrooms for any veggie you have spinach, peas, or even leftover roasted veggies work great!
Comfort Food
Loaded with tons of flavor and creaminess, this Mushroom Risotto is truly the definition of comfort food. It’s like a warm hug on a chilly night, making it a family favorite.
Meal Prep Friendly
In a meal prep pinch? This Risotto stores well in the fridge for up to 3 days. It also reheats beautifully, making it perfect for lunches or cozy dinners throughout the week.
Serving & Storage Tips
How to Serve This Mushroom Risotto
This Mushroom Risotto is fabulous on its own but pairs wonderfully with a crisp side salad or some garlic bread for a full meal. A sprinkle of red pepper flakes can give it a nice kick if you’re feeling adventurous.
Storing Leftovers
Store leftover Risotto in an airtight container in the refrigerator for about 3 days. Keep in mind that the rice will continue to absorb moisture, making the Risotto thicker, but don’t fret!
Reheating Instructions
To reheat, simply add a splash of broth or water and heat it up in a saucepan over low heat, stirring until warmed through. You could also pop it in the microwave in bursts, but I strongly recommend doing it on the stove for better consistency.
Freezer Friendly
While Risotto is best fresh, you can freeze leftovers for up to 1 month. Just portion it out in freezer-safe bags, and when you’re ready to enjoy again, thaw it in the fridge overnight before reheating.
So there you have it! A quick and easy Mushroom Risotto that’ll make everyone gather around the table. Whether you’re cooking for your family or just yourself, this dish is bound to become a favorite, not just tonight but many nights to come! Enjoy!
Bonus Tip: I like to make a double batch so I can have leftovers on hand for a super easy lunch. You can just add a splash of broth when you reheat to get that creamy texture back!
Now go enjoy making this comforting Mushroom Risotto, and remember to have fun with it! Follow us on Pinterest for daily meal inspiration.
Mushroom Risotto
Ingredients
Method
- In a saucepan, heat the broth over low heat to keep it warm.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they are translucent.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced mushrooms and cook for about 5-7 minutes until browned.
- Stir in the Arborio rice and cook for about 2 minutes, stirring frequently.
- Pour in the white wine, simmering until mostly absorbed, about 3-4 minutes.
- Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb most of the broth before adding more, for about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the Parmesan cheese and season with salt and pepper.
- Serve immediately, garnished with fresh parsley.