Indulgent Mushroom Risotto That Comforts Every Bite

A comforting Mushroom Risotto perfect for chilly evenings, featuring cremini and shiitake mushrooms for a creamy and savory delight.

Print Pin

Course: Main Dishes

Cuisine: Italian

Keyword: comfort food, fall recipes, Mushroom Risotto, pasta, Quick Recipes, Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 400kcal

1 cup Arborio Rice Essential for achieving creamy texture.
8 ounces Fresh Mixed Mushrooms (shiitake and cremini) Feel free to substitute with your favorite mushrooms.
1 Onion Finely chopped.
2 Garlic cloves Minced.
4 cups Low-Sodium Vegetable Broth Use warm.
½ cup Grated Parmesan Cheese Swap with nutritional yeast for vegan option.
2 tablespoons Extra Virgin Olive Oil For sautéing.
1 teaspoon Dried Thyme Fresh thyme can amplify flavor.
to taste Salt
to taste Pepper

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes. Add 2 minced garlic cloves, cooking for an additional minute until fragrant.
Stir in 8 ounces of mixed mushrooms and 1 teaspoon of dried thyme. Cook for about 5 minutes until mushrooms soften and release moisture.
Add 1 cup of Arborio rice to the skillet, stirring to coat with oil and mixture. Toast for about 2 minutes.
Begin adding warm vegetable broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next, for about 20 minutes.
Continue stirring and adding broth until rice is tender but firm to the bite, about 20 minutes.
Remove from heat and stir in ½ cup of grated Parmesan cheese until melted and fully combined. Adjust with salt and pepper to taste.

For optimal flavor, use fresh mushrooms. Stir frequently to create a creamy consistency and adjust seasoning to taste before serving.