Mushroom Risotto

Ingredients

• 500 gmushrooms
• 1/2 tspsalt
• to tastefreshly ground black pepper
• 2 tbspolive oil
• 2 tbspolive oil
• 1 mediumonion, chopped
• 2 clovesgarlic, chopped
• 300 g (1 1/2 cups)Arborio rice
• 1.4 litres (6 cups)chicken stock
• 2 tbspbutter
• 50 g (1/2 cup)Parmesan cheese, grated
• to tastefresh parsley, to garnish

Instructions

1. 1

   Brown the mushrooms

   Slice the mushrooms and set them aside. Heat 2 tbsp olive oil in a pan over medium-high heat. Add the mushrooms, salt and black pepper, and cook, stirring occasionally, until soft and browned. Remove them from the pan.

2. 2

   Cook the aromatics

   Using the same pan, heat the remaining 2 tbsp olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for 1 minute. Stir in the Arborio rice and cook for 1 minute.

3. 3

   Add the stock

   Add the chicken stock 1 cup (about 240 ml) at a time, stirring constantly until it is mostly absorbed, about 3 minutes per addition. Continue adding stock and stirring until it is absorbed and the rice is tender; this should take about 18 minutes in total. Turn off the heat.

4. 4

   Finish the risotto

   Stir in about three-quarters of the cooked mushrooms, the butter and the Parmesan until well combined.

5. 5

   Garnish and serve

   Spoon the risotto into bowls and top with the remaining mushrooms, fresh parsley and extra Parmesan. Serve immediately.

What is mushroom risotto?

Risotto is an Italian rice dish cooked gradually with stock until the grains release starch and the mixture turns creamy. This version pairs that soft, savoury rice with browned mushrooms, butter and Parmesan.

Arborio rice is a short-grain variety commonly used for risotto. Its starchy surface helps create a creamy texture while the grains retain some bite when cooked carefully.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 16g protein, 80g carbs, 22g fat.

Most of the carbohydrates come from the Arborio rice, while olive oil, butter and Parmesan provide much of the fat. The rice, mushrooms, stock and cheese contribute protein, though the exact amount depends on the stock and cheese used. Pair a serving with green vegetables or salad to add freshness and balance the plate.

Why brown the mushrooms first?

Mushrooms: cooking them separately over medium-high heat lets moisture escape and encourages browning. That gives them a more concentrated savoury flavour than adding them raw to the rice.

Reserve roughly a quarter of the cooked mushrooms for the bowls, as directed, so there is a mushroom topping as well as mushrooms stirred through the risotto.

Building the base

Onion and garlic: sauté the onion until translucent before adding the garlic, which needs only a minute so it does not burn. Stir the rice in the oil for its minute of cooking before adding stock.

Stock: add it a cup at a time and keep stirring as each addition is absorbed. This measured rhythm helps the rice cook evenly and release starch into the liquid.

How to judge doneness

Rice: taste a grain near the end of cooking. It should be tender but still have a slight firmness at its centre, rather than turning mushy.

Consistency: the finished risotto should be creamy and loose enough to settle in the bowl, not stiff or dry. The recipe gives about 18 minutes for adding and absorbing the stock, but use the texture as your cue.

Finishing with butter and Parmesan

Off the heat: stir in the butter and Parmesan after turning off the hob. They enrich the rice and bring the cooked mushrooms together with the creamy base.

Seasoning: the stock, cheese and measured salt all contribute savouriness. Taste before adding any extra salt or pepper.

Serving ideas

Serve the risotto straight away while it is creamy, finishing each bowl with the reserved mushrooms, parsley and extra Parmesan. A crisp green salad or simply cooked green vegetables make a fresh contrast.

For a more substantial meal, serve it alongside roasted vegetables or a simple protein. Keep accompaniments lightly seasoned so they do not overwhelm the mushroom flavour.

Recipe notes & tips

• Slice the mushrooms before heating the pan so they are ready to cook as soon as the oil is hot.
• Brown the mushrooms in the first batch of oil before starting the rice, as the method directs.
• Keep the stock additions to about 1 cup (240 ml) at a time and stir as the rice absorbs them.
• Taste the rice towards the end of the stated 18-minute stock-cooking period to check its texture.
• Reserve some cooked mushrooms for the topping before stirring the rest into the risotto.
• Serve immediately, since risotto thickens as it stands.

Variations

• Use vegetable stock: swap it for the chicken stock for a meat-free version.
• Add herbs: finish with chopped thyme or chives alongside the parsley.
• Try mixed mushrooms: use a mixture of mushroom varieties for different flavours and textures.
• Add peas: stir in cooked peas near the end for extra colour and sweetness.
• Make it more peppery: add extra freshly ground black pepper at the table.

Common mistakes to avoid

• Crowding the mushrooms: they may release liquid and steam instead of browning; cook them until the moisture has evaporated.
• Adding all the stock at once: the rice will not follow the gradual method; add it a cup at a time.
• Leaving the rice unstirred: stir constantly while each stock addition is absorbed, as the method specifies.
• Cooking the garlic too long: it can burn and taste bitter; add it after the onion and cook for just 1 minute.
• Overcooking the rice: check a grain for tenderness with a little firmness rather than relying only on the clock.
• Waiting too long to serve: the risotto can become thick as it cools; bring it to the table straight after garnishing.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan or microwave until piping hot, stirring in a splash of stock or water if the risotto has thickened.

Frequently asked questions