Mushroom Risotto

Ingredients

• 30 ml (2 tbsp)extra-virgin olive oil
• 1 mediumonion, diced
• 4 clovesgarlic, minced
• 227 g (8 oz)cremini mushrooms, chopped small
• 227 g (8 oz)portobello mushrooms, chopped small
• 227 g (8 oz)white mushrooms, chopped small
• 2.5 ml (1/2 tsp)salt
• 0.6 ml (1/8 tsp)ground black pepper
• 300 g (1 1/2 cups)arborio rice (or another short-grain rice)
• 950–1,420 ml (4–6 cups)non-chicken broth, vegetable broth or mushroom broth
• To tastevegan or regular Parmesan cheese
• To tastefresh parsley, chopped

Instructions

1. 1

   Cook the aromatics

   Heat the olive oil in a large, deep frying pan. Add the onion and garlic and cook over medium-low heat for 3–5 minutes, until translucent.

2. 2

   Brown the mushrooms

   Add the mushrooms, salt and pepper and mix well. Raise the heat to medium-high and cook for 10 minutes, stirring often, until the mushrooms have released their liquid and it has cooked away.

3. 3

   Simmer the rice

   Add the rice and 120 ml (1/2 cup) of broth, then bring to a simmer. Stir slowly until the liquid has been absorbed, then add another 120 ml (1/2 cup). Repeat, adding broth in this way until the rice is tender to your liking. The amount needed depends on the rice and how you like it cooked; this can take up to 45 minutes.

4. 4

   Finish and serve

   Serve immediately with grated Parmesan and chopped fresh parsley.

What is mushroom risotto?

Risotto is an Italian rice dish cooked gradually with liquid until the grains become tender and the mixture turns creamy. This version builds its savoury flavour from cremini, portobello and white mushrooms.

Arborio is a short-grain rice commonly used for risotto. The recipe’s steady additions of broth help the rice cook while releasing starch into the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 5g protein, 38g carbs, 4g fat.

The rice supplies most of the carbohydrates, while the olive oil and Parmesan contribute much of the fat. The mushrooms add some protein, with Parmesan contributing as well; serve the risotto with vegetables or a salad to round out the plate.

The mushroom mix

Three varieties: cremini, portobello and white mushrooms give the pan a mix of shapes and flavours. Chopping them small helps them cook down alongside the rice.

Cook off the liquid: the mushrooms need time over medium-high heat for their released water to evaporate. Stir frequently and wait until the pan is no longer watery before adding the rice.

Choosing the rice

Arborio: its short grains suit the gradual simmering method. Another short-grain rice can be used, though the amount of broth and cooking time may differ.

Broth: use vegetable, mushroom or non-chicken broth. Keep in mind that the recipe gives a range because the rice and preferred tenderness determine how much liquid is needed.

Stirring and adding broth

Small additions: begin with 120 ml (1/2 cup) of broth and wait until it is absorbed before adding the next amount. This gradual process is the main hands-on part of the recipe.

Gentle stirring: stir slowly as the rice simmers. Keep adding broth in half-cup portions rather than pouring in the full amount at once.

How to judge doneness

Tender rice: taste a grain as the risotto cooks and continue adding broth until it reaches the texture you prefer. The method allows up to 45 minutes for this stage.

Creamy finish: the rice should be tender and the mixture cohesive, not sitting in a pool of unabsorbed broth. Serve as soon as it is ready.

Serving the risotto

Cheese and herbs: grated Parmesan adds a savoury finish, while fresh chopped parsley brings a fresh note. Choose vegan Parmesan if you want the topping to be vegan.

On the side: serve it with a green salad or simply cooked vegetables for a plate with a lighter, crisp contrast to the soft rice.

Recipe notes & tips

• Chop the mushrooms small so they cook evenly with the rice.
• Stir the mushrooms often while their liquid cooks away.
• Add the broth in 120 ml (1/2 cup) portions and let each addition absorb before adding more.
• Taste the rice towards the end of cooking to check its tenderness.
• Grate the Parmesan and chop the parsley just before serving.

Variations

• Use mushroom broth: choose it for a deeper mushroom flavour.
• Make it vegan: finish with vegan Parmesan.
• Change the mushrooms: use another mix of mushrooms while keeping the total amount similar.
• Try another short-grain rice: swap it for Arborio and check the tenderness as it cooks.
• Add extra parsley: scatter more over each serving for a fresher finish.

Common mistakes to avoid

• Adding broth all at once: the recipe relies on gradual additions, so add 120 ml (1/2 cup) only after the previous amount has been absorbed.
• Stopping before the mushroom liquid evaporates: keep cooking until the pan is no longer watery before adding the rice.
• Using a fixed broth amount: rice types vary, so add broth gradually and stop when the rice is tender to your liking.
• Leaving the rice unchecked: taste it as it cooks so you can judge when it reaches your preferred tenderness.
• Waiting to serve: risotto is best served immediately after the rice is cooked.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan, adding a splash of broth or water to loosen the rice as needed.

Frequently asked questions