Mushroom Risotto Recipe (One Pan)

This mushroom risotto recipe is so full of favor and is ridiculously creamy and comforting. While portobellos are a must, you can pair them with any of your favorite mushrooms for this dish. Feel free to use shiitake, chanterelle, or even oyster mushrooms – you truly can’t go wrong!

A Backgrounder on Arborio Rice

Arborio rice is a variety of short-grain rice used almost exclusively to prepare risotto and hails from Italy. It’s short, fat, and slightly oval-shaped with a pearl-like tint to it. Unlike typical rice, it has a significantly higher starch content, yielding a much chewier and creamy texture. If you don’t already have a favorite brand, here is the one we love.

How to Prepare this Mushroom Risotto Recipe

To make this creamy risotto, all you need is a small saucepan and a heavy-bottomed deep skillet.

• Preheat the Broth: In a small saucepan, bring the broth (feel free to use vegetable, beef, or chicken stock) to almost a boil and turn down the heat low to keep it warm.
• Cook the Mushrooms: In a deep pan, preheat the butter with oil and sauté the mushrooms until golden brown. Remove the mushrooms and set them aside.
• Cook the Shallots: Into the same pan, cook the shallots until translucent.
• Toast the Rice: Add the rice into the pan with the shallots and toast it until it turns light brown.
• Add in the Wine & Broth: Add in the wine and stir. Next, add in the broth one cup at a time, allowing the broth to fully absorb before adding more. Season with salt to taste. Optionally, add in some freshly cracked black pepper.
• Add in the Mushrooms & Cheese: Remove the risotto from heat and stir in the mushrooms and parmesan cheese. Enjoy!

5 Tips for Nailing this Mushroom Risotto Recipe

To get that perfect creamy consistency you’re looking for and maximum flavor, follow these 5 tips to nail this mushroom risotto recipe.

• Use fresh parmesan cheese. For the most flavor, shred the parmesan right off the block instead of purchasing a bagged variety. Freshly shredded parmesan cheese contains the most oils and fats, making for a full-bodied risotto.
• Opt for dry white wine. You’ll want to use a dry white wine like sauvignon blanc or pinot grigio for the most balanced flavor. Stay away from ultra-sweet white wines altogether.
• Cut the mushrooms into equal-sized pieces. To promote even cooking, slice the mushrooms into as even-sized pieces as possible.
• Add more liquid if your risotto is dry. The easiest way to remedy dry risotto is to add more broth or wine. Do so no more than 1 cup at a time so you avoid adding too much liquid.
• Keep in mind that the rice will continue to absorb liquid. Remember that the arborio rice will keep absorbing liquids, so it may look runny but it will dry out a bit.

Serving Suggestions

This creamy mushroom risotto can be served as either a main dish or a side dish. For a fancy meal, pair the risotto with a cast-iron ribeye steak, easy air fryer pork chops, or pan-seared lamb loin chops. If you’re serving it as the main course, pair it with a homemade caesar salad and focaccia bread or cheesy bread.

Storing & Reheating Your Leftovers

To keep leftover risotto fresh, store it in an airtight container in the fridge. This will prevent the rice from drying out, while also making sure the risotto doesn’t soak up any lingering smells in your refrigerator. Avoid freezing mushroom risotto altogether – it doesn’t thaw well and turns to mush upon reheating.

FAQ

More Tasty Italian-Inspired Recipes

• Zucchini Alfredo Bake Recipe – Creamy zucchini casserole
• Chicken Mushroom Fettuccine Alfredo – Creamy white sauce pasta
• Air Fryer Chicken Parmesan – No-guilt crispy chicken topped with marinara & cheese
• Creamy Mushroom Tortellini (One Pan) – Cheese-stuffed shells in creamy white sauce

Recipe

Mushroom Risotto Recipe

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Servings

6 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Recipe contributed by: Natalya Drozhzhin

If you love creamy, cheesy risotto, this mushroom risotto recipe has your name all over it. It's packed with parmesan cheese, sautéed mushrooms and shallots!

Ingredients

• 6 cups broth chicken, beef or vegetable
• 1 lb mushrooms thinly sliced
• 1 lb portobello mushrooms thinly sliced
• 2 medium shallots diced
• 3 tbsp unsalted butter
• 2 tbsp oil avocado or olive
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup parmesan cheese freshly grated
• 1/2 tsp salt adjust to taste

US Units – Metric

Instructions

• In a small saucepan, bring the broth to almost a boil and turn down the heat low to keep it warm.
  
• In a deep large pan, preheat the butter with one tbsp of oil. Add the mushrooms and sauté them on high until golden brown. Remove the mushrooms and set aside.
  
• In the same pan, cook shallots with one tbsp of oil until they turn translucent. Add in the rice and toast it until it turns a light shade of brown.
  
• Add in the wine and stir until it's fully absorbed. Stir in broth one cup at the time, allowing the broth to get fully absorbed before adding more. Season to taste.
  
• Remove from the heat and stir in mushrooms and parmesan. Serve right away.
  

Nutrition Facts

Mushroom Risotto Recipe

Amount Per Serving

Calories 412 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 25mg8%

Sodium 1213mg51%

Potassium 660mg19%

Carbohydrates 61g20%

Fiber 4g16%

Sugar 5g6%

Protein 13g26%

Vitamin A 245IU5%

Vitamin C 2mg2%

Calcium 121mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.