Mushroom Risotto (Creamy, Cozy, Best Ever for Beginners)

Creamy mushroom risotto in a shallow bowl with parmesan and parsley, glossy and comforting.

This mushroom risotto is creamy, cozy, and tastes like a restaurant dish—but you can absolutely make it at home. You’ll sauté mushrooms until golden, then slowly stir warm broth into the rice until it turns silky and rich. It’s comforting, vegetarian, and perfect for a special weeknight dinner.

Introduction

If risotto feels intimidating, don’t worry—I’ve got you. This mushroom risotto is all about simple steps and a little patience. You don’t need fancy skills, just a spoon and a warm pot of broth.

The standout trick is adding broth a ladle at a time while you stir. That gentle stirring helps release the rice’s starch, which is what makes risotto naturally creamy (no heavy cream needed). This mushroom risotto is a reader favorite because it’s cozy, impressive, and everyone asks for seconds.

Why You’ll Love This Mushroom Risotto

• Better than restaurant. Silky texture and deep mushroom flavor with simple pantry ingredients.
• Creamy without cream. The rice starch does the work for you—classic risotto magic.
• Vegetarian comfort food. Cozy, hearty, and satisfying for dinner.
• Great for date night at home. Feels fancy, but the steps are straightforward.
• Easy to customize. Add peas, spinach, or different mushrooms with what you have.
• One-pot (mostly). One pan for mushrooms, one pot for broth—easy cleanup.

Ingredients for the Best Mushroom Risotto

The Rice

• Arborio rice (1 1/2 cups) – The best risotto rice because it releases starch and turns creamy.
• Sub: Carnaroli rice if you can find it.
• Warm vegetable broth (6 cups) – Warm broth helps the rice cook evenly and keeps the risotto creamy.
• Tip: Low-sodium broth lets you control salt.

Mushrooms and Aromatics

• Mushrooms (1 lb, sliced) – Use cremini, button, shiitake, or a mix for deeper flavor.
• Sub: Any fresh mushrooms you like.
• Yellow onion (1 small, finely diced) – Sweet base flavor.
• Sub: Shallot for a softer taste.
• Garlic (3 cloves, minced) – Adds cozy savory flavor.
• Olive oil (1 tbsp) – Helps sauté mushrooms without burning.
• Butter (3 tbsp, divided) – Adds richness and helps the risotto taste restaurant-level.
• Sub: Use extra olive oil for a dairy-free version (skip parmesan too).

Flavor Builders and Finish

• Grated parmesan (3/4 cup, plus more for serving) – Adds salty, nutty flavor and creamy body.
• Note: Freshly grated melts smoother than pre-shredded.
• Fresh parsley (2 tbsp, chopped) – Bright, fresh finish.
• Thyme (1 tsp fresh or 1/2 tsp dried, optional) – Adds earthy warmth.
• Lemon juice (1–2 tbsp) – Replaces the brightness many recipes get from wine (no alcohol needed).
• Optional boost: Add 1 tsp apple cider vinegar at the end for extra lift.
• Kosher salt and black pepper – Season as you go.

No alcohol note: Traditional risotto often uses wine. This version gets that same bright balance with lemon juice** (and optional vinegar) so it still tastes fresh and not heavy.

Mushroom Risotto Recipe Step-by-Step

• 1. Warm the broth in a saucepan over low heat. Keep it warm the whole time (this helps the rice cook evenly and keeps the risotto creamy).
• 2. Sauté mushrooms in a large skillet with olive oil and 1 tbsp butter over medium-high heat for 8–10 minutes, stirring occasionally, until golden and the liquid cooks off. Season with a pinch of salt and pepper. Set aside.
• 3. Soften onion in a wide pot or deep skillet over medium heat with 1 tbsp butter for 3–4 minutes until glossy. Add garlic and optional thyme and cook 30 seconds until fragrant.
• 4. Toast the arborio rice by stirring it into the onion mixture for 1–2 minutes. The grains should look slightly translucent on the edges. (This step helps the rice stay pleasantly chewy, not mushy.)
• 5. Stir in a ladle of warm broth (about 1/2 cup) and stir gently until most of the liquid is absorbed. Keep the heat at a steady medium so it simmers softly.
• 6. Repeat adding broth, a little at a time, stirring often, for 18–22 minutes until the rice is tender but still has a tiny bite. If it looks too thick, add a splash more broth until it’s silky.
• 7. Finish by stirring in the sautéed mushrooms, remaining 1 tbsp butter, and parmesan. Turn off the heat and stir until glossy.
• 8. Brighten with lemon juice, taste, and adjust salt and pepper. If you want an extra restaurant pop, add 1 tsp apple cider vinegar. Serve immediately with extra parmesan and parsley.

Tips for Perfect Mushroom Risotto

• Use warm broth. Cold broth slows cooking and can make risotto gummy.
• Stir often, not nonstop. Frequent stirring builds creaminess without tiring you out.
• Keep a gentle simmer. A hard boil can cook the outside too fast.
• Stop early and loosen. Risotto should flow slowly on the plate; add broth if it tightens.
• Brown the mushrooms well. Golden mushrooms equals deep flavor. Don’t rush this step.

Variations & Substitutions

• Extra veggies: Stir in peas or baby spinach at the end until just wilted.
• More mushroom flavor: Add 1 tsp soy sauce or a pinch of dried mushroom powder optional for deeper umami.
• Dairy-free: Use olive oil instead of butter and skip parmesan, add a squeeze more lemon for balance.
• Gluten-free: Risotto is naturally gluten-free—just double-check your broth.
• Cheesy twist: Add a little shredded mozzarella for extra melt (keep parmesan for flavor).
• Lazy version: Use pre-sliced mushrooms and pre-chopped onion to speed things up.

Make-Ahead & Freezing

• Fridge: Store leftover mushroom risotto in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over low heat with 1/4–1/2 cup broth or water, stirring until creamy again.
• Freezing: You can freeze risotto for up to 2 months, but the texture will be softer after thawing. Reheat gently with extra broth and stir well.

Serving Suggestions & Pairings

• Serve with a simple green salad and lemony dressing.
• Pair with roasted vegetables like asparagus or broccoli for a cozy plate.
• Add crusty bread for scooping (optional but very satisfying).
• Turn leftovers into crispy risotto cakes in a skillet for an easy lunch.

Reader Review: “I always thought risotto was hard, but this mushroom risotto was so doable. The lemon finish made it taste bright and fancy, and it came out super creamy!”

Mushroom Risotto Recipe Card

Prep Time:** 15 minutes
Cook Time:** 35 minutes
Total Time:** 50 minutes
Yield:** 4 servings
Category:** Dinner
Method:** Stovetop
Cuisine:** Italian-Inspired
Diet:** Vegetarian, Gluten-Free

Ingredients

• 6 cups vegetable broth, kept warm
• 1 lb mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1 tbsp olive oil
• 3 tbsp butter, divided
• 3/4 cup grated parmesan, plus more for serving
• 2 tbsp chopped parsley
• 1–2 tbsp lemon juice
• 1 tsp fresh thyme or 1/2 tsp dried optional
• Kosher salt and black pepper to taste
• 1 tsp apple cider vinegar optional

Instructions

• 1. Warm broth over low heat and keep it warm.
• 2. Sauté mushrooms with olive oil and 1 tbsp butter over medium-high heat 8–10 minutes until golden; season and set aside.
• 3. Cook onion in a pot with 1 tbsp butter over medium heat 3–4 minutes. Add garlic and thyme 30 seconds.
• 4. Stir in rice and toast 1–2 minutes.
• 5. Add warm broth 1/2 cup at a time, stirring often, letting it absorb before adding more, about 18–22 minutes.
• 6. Stir in mushrooms, remaining butter, and parmesan until glossy.
• 7. Finish with lemon juice, parsley, and optional vinegar. Serve hot.

Notes

• Risotto should be creamy and loose, not stiff. Add a splash of warm broth to loosen right before serving.
• Freshly grated parmesan melts smoother than pre-shredded.

If you make this mushroom risotto, leave a rating, drop a comment, and share it with a friend who loves cozy dinners. What would you add—peas, spinach, or extra mushrooms?