Description

Rich, earthy, and soul-warming, this creamy mushroom risotto is the kind of dish that turns a regular evening into something special. With its silky texture and deep umami flavor, it’s a perfect quick dinner, a cozy comfort food, or an elegant side dish for entertaining. This easy recipe brings together pantry staples like arborio rice and Parmesan with the bold flavor of sautéed mushrooms. Whether you’re looking for dinner ideas, a satisfying vegetarian option, or a new go-to for healthy meals, this creamy risotto is the kind of food that fills your home with warmth and your heart with joy.

Ingredients

1 1/2 cups arborio rice
1 lb fresh mushrooms (cremini, shiitake, or a mix), sliced
1 small yellow onion or 2 shallots, finely chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth, kept warm
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and freshly ground black pepper to taste
Fresh parsley, for garnish (optional)

Instructions

Heat the broth in a saucepan and keep it warm over low heat.
In a large skillet, heat olive oil over medium heat. Add mushrooms, season with salt, and cook until browned and tender. Remove a few for garnish, if desired.
In the same pan, add a tablespoon of butter. Sauté the onion until translucent, then stir in the garlic and cook for 30 seconds.
Add the arborio rice and toast it for 1–2 minutes, stirring to coat it well.
Pour in the white wine and stir until it has been fully absorbed.
Begin adding warm broth one ladle at a time, stirring frequently and letting each addition absorb before adding more. Continue for 18–20 minutes until the rice is creamy and al dente.
Turn off the heat and stir in the remaining butter, Parmesan, cooked mushrooms, and thyme. Adjust seasoning with salt and pepper.
Let it rest for 1–2 minutes. Serve hot, garnished with parsley and reserved mushrooms.

Prep Time: 10 minutes
Cook Time: 25 minutes