Mushroom Risotto Recipe

Ingredients

• 190 g (1 cup)Arborio rice
• 30 ml (2 tbsp)olive oil
• 150 g (1 cup)chopped onions
• 2 clovesgarlic, minced
• 227 g (8 oz)mushrooms, sliced
• 960 ml (4 cups)chicken or vegetable broth
• 50 g (1/2 cup)grated Parmesan cheese
• to tastesalt and pepper

Instructions

1. 1

   Warm the broth

   Heat the broth in a saucepan, then keep it warm while you prepare the risotto.

2. 2

   Soften the aromatics

   Heat the olive oil in a large pan over medium heat. Add the onions and garlic and cook until softened.

3. 3

   Cook the mushrooms

   Add the mushrooms and cook until they release their moisture and become tender.

4. 4

   Toast the rice

   Stir in the Arborio rice and cook for 1 minute to toast the grains.

5. 5

   Add the broth

   Add the warm broth one ladle at a time, stirring frequently. Let each addition absorb before adding the next.

6. 6

   Cook until creamy

   Continue adding broth and stirring until the rice is creamy and cooked through, about 18–20 minutes.

7. 7

   Finish and season

   Stir in the grated Parmesan, then season with salt and pepper to taste.

8. 8

   Serve the risotto

   Serve hot.

What is mushroom risotto?

Risotto is an Italian rice dish especially associated with northern Italy, where rice is cooked gradually with broth until the grains are tender and the mixture turns creamy. This version adds mushrooms for a savoury, earthy flavour.

Arborio rice releases starch as it cooks, helping create the characteristic texture without adding cream. Parmesan gives the finished dish a salty, rich edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 10g protein, 50g carbs, 12g fat.

The rice supplies most of the carbohydrates, while olive oil and Parmesan contribute much of the fat. The broth, mushrooms and Parmesan contribute some protein, though the recipe contains no large protein portion. Serve it with green vegetables and a protein such as beans or chicken to round out the plate.

Why warm broth matters

Warm broth keeps the pan cooking steadily when you add each ladleful. Keep it over low heat in a separate saucepan while the rice cooks.

Add the broth gradually and wait for most of each addition to absorb before adding more. Stir frequently so the rice cooks evenly and does not catch on the pan.

Prepare the mushrooms

Mushroom moisture: cook the sliced mushrooms until they have released their liquid and become tender, as the method directs. This gives them time to soften before the rice goes in.

Even slices: cut the mushrooms to a similar thickness so they cook at roughly the same rate. Avoid rushing this stage; the mushrooms should no longer seem raw.

Get the rice texture right

Toasting: stir the rice in with the cooked mushrooms for 1 minute before adding broth. This brief step coats the grains in the oil and prepares them for gradual cooking.

Doneness: the recipe calls for creamy rice cooked through after about 18–20 minutes. Taste a grain near the end and continue adding broth as needed until it reaches that point.

Keep an eye on timing

The full recipe takes about 45 minutes, including warming the broth and preparing the vegetables. Once the rice is in the pan, allow about 18–20 minutes for the gradual broth additions and cooking.

Risotto is best served as soon as it is finished, while the texture is creamy. Have the Parmesan and seasoning ready so you can finish and serve promptly.

What to serve with it

Serve a bowl as a main, or offer smaller portions alongside a simple green salad or cooked green vegetables. Their fresh, crisp textures provide contrast to the soft rice.

If serving it as a side, pair it with a straightforward protein such as roast chicken or beans. Keep additional seasoning modest until you have tasted the risotto, since Parmesan and broth can both be salty.

Recipe notes & tips

• Keep the broth warm in a separate saucepan while the risotto cooks.
• Stir frequently as the rice absorbs each ladleful of broth.
• Add the next ladle only after most of the previous one has absorbed.
• Taste the rice towards the end of the 18–20-minute cooking period.
• Season after adding Parmesan, then adjust the salt and pepper to taste.

Variations

• Use vegetable broth: choose it instead of chicken broth for a meat-free version.
• Try mixed mushrooms: use a mixture of mushroom varieties for a broader earthy flavour.
• Add fresh herbs: stir chopped parsley into the finished risotto for a fresh note.
• Make it extra savoury: add a little more Parmesan at the table.
• Finish with black pepper: grind it over each serving just before eating.

Common mistakes to avoid

• Adding cold broth: warm it first so each addition does not interrupt the cooking.
• Pouring in all the broth at once: add it one ladle at a time so the rice can absorb it gradually.
• Skipping the stirring: stir frequently to help the rice cook evenly and turn creamy.
• Rushing the mushrooms: cook them until tender and their moisture has been released before adding rice.
• Overcooking the rice: begin tasting near the end of the stated 18–20 minutes and stop once cooked through.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat in a pan over low heat, stirring until hot throughout; add a splash of broth or water if it has thickened.

Frequently asked questions