Description
Creamy Mushroom Risotto with Arborio rice, mixed mushrooms, Parmesan, and fresh herbs. Elegant comfort food that’s perfect for weeknights or dinner parties.
Ingredients
2 tbsp olive oil
2 tbsp butter
1 onion, finely chopped
3 garlic cloves, minced
1 lb mixed mushrooms (cremini, shiitake, button), sliced
1 1/2 cups Arborio rice
5 cups vegetable broth, kept warm
1/2 cup grated Parmesan cheese
1/2 cup milk or cream (optional)
1 tbsp fresh thyme or parsley, chopped
Salt and freshly ground black pepper, to taste
Instructions
1. Heat olive oil and butter in a large sauté pan over medium heat.
2. Add the chopped onion and cook until translucent, about 4–5 minutes.
3. Stir in minced garlic and cook 30–60 seconds until fragrant.
4. Add sliced mushrooms and sauté until browned and any liquid evaporates, 6–8 minutes. Reserve a few mushrooms for garnish if desired.
5. Add the Arborio rice and stir to coat the grains, toasting for 1–2 minutes.
6. Add 1 cup of warm vegetable broth and stir until mostly absorbed; continue adding broth 1 cup at a time, stirring frequently until the rice is creamy and al dente (about 18–20 minutes total).
7. Once the rice is tender, stir in Parmesan cheese and milk or cream if using; finish with fresh herbs and adjust seasoning with salt and pepper.
8. Serve immediately topped with reserved mushrooms and extra Parmesan.
Notes
Use a mix of mushrooms for deeper flavor (cremini + shiitake recommended).
For a vegan version, replace butter with olive oil and use a vegan Parmesan alternative.
Reheat gently with a splash of warm broth to revive creaminess.
Best enjoyed fresh; risotto loses texture if stored too long, but can be warmed gently for leftovers.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg