Savor a remarkable twist on Simple Mushroom Risotto where olive oil, unsalted butter, freshly chopped onions, and garlic harmonize with earthy mushrooms, creamy Arborio rice, and a hint of white wine. I found this medley delivers indulgence without fuss while blending comforting textures and vibrant flavors to intrigue the palate.

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I’ve always been fascinated by the way simple ingredients can create something so special. For example, my Easy Mushroom Risotto is a go-to dish that never disappoints.

I start by heating 2 tbsp olive oil and 2 tbsp unsalted butter in a pan then tossing in a medium finely chopped onion and 2 garlic cloves minced so they release an incredible aroma. Next, I add 1 lb sliced mushrooms which give the dish such a hearty flavor.

Once the mushrooms have softened, I stir in 1 cup Arborio rice, letting it toast slightly before deglazing the pan with 1/2 cup dry white wine. Then, I slowly incorporate 4 cups of warm broth while stirring until the rice is tender and creamy.

A bit of salt and freshly ground pepper brings it all together and I finish it off with 1/2 cup grated Parmesan cheese and fresh chopped parsley. Its a simple yet rich recipe thats sure to impress anyone looking for a unique spin on traditional risotto dishes.

Why I Like this Recipe

I love this recipe because I get that rich, creamy texture that just makes every bite feel comforting. It’s awesome how the mushrooms add a deep, earthy flavor that makes the whole dish taste gourmet even though it’s super simple to make. I appreciate that I can whip it up with ingredients I already have at home, so it feels really accessible. Plus, it’s the perfect meal when I want something warm and satisfying without a ton of fuss.

I gotta say, this mushroom risotto recipe is seriously my go-to meal. It’s rich and creamy, and you don’t have to hunt for fancy ingredients. I like that it comes together easy, but still delivers a ton of flavor. Its simplicity makes it a staple in my kitchen, and I always feel really proud when I serve it to my friends and family. Enjoying this dish feels like treating yourself to something both special and comfortingly familiar.

Ingredients

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Olive oil: Healthy fats providing rich, smooth flavor.
Unsalted butter: Enhances creaminess and adds subtle sweetness.
Onion: Offers fibre, natural sweetness, and body to the risotto.
Garlic: Intensely flavorful; boosts aroma and health benefits.
Mushrooms: Deliver umami taste along with fibre and essential vitamins.
Arborio rice: Starchy grain absorbing liquids; produces a creamy texture.
White wine: Adds tangy acidity to balance savory ingredients.
Broth: Infuses dish with deep, hearty flavors and nutrition.
Parmesan: Provides saltiness, protein, and a rich finish.
Parsley: Brings freshness and essential vitamins to brighten the dish.
Salt: Elevates overall flavor with essential seasoning.
Freshly ground pepper: Adds mild heat and nuanced spice.

Ingredient Quantities

2 tbsp olive oil

2 tbsp unsalted butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 lb mushrooms (button or cremini), sliced

1 cup Arborio rice

1/2 cup dry white wine

4 cups warm chicken or vegetable broth

Salt to taste

Freshly ground pepper to taste

1/2 cup grated Parmesan cheese

Fresh chopped parsley (optional)

How to Make this

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1. Heat the olive oil and butter together in a large skillet over medium heat.

2. Add the finely chopped onion and minced garlic, cook until they start to soften, about 3-4 minutes.

3. Toss in the sliced mushrooms and stir them in until they become tender and lightly browned, around 5 minutes.

4. Stir in the Arborio rice so that it gets well coated in the butter and oil, letting it toast slightly for about 2 minutes.

5. Pour in the dry white wine, stirring constantly until the liquid is mostly absorbed.

6. Begin adding the warm broth one cup at a time, stirring continuously and allowing each cup to be mostly absorbed before adding the next.

7. Keep stirring until the rice is creamy and just about tender. This should take roughly 18-20 minutes.

8. Season with salt and freshly ground pepper to taste, stirring well into the risotto.

9. Mix in the grated Parmesan cheese until it melts into the creamy mixture.

10. If you want, sprinkle over some fresh chopped parsley, then serve the risotto warm and enjoy!

Equipment Needed

1. Large skillet
2. Medium saucepan (for warming broth)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Wooden spoon
7. Ladle
8. Cheese grater

FAQ

Q: How long does it take to make this Easy Mushroom Risotto?

A: It usually takes about 30-40 minutes from start to finish. Its a great option when you want something quick but tasty.

Q: Can I use other types of mushrooms?

A: Yeah, you can use any mushrooms you like. Button, cremini, or even shiitake give the dish a different twist. Just make sure they are sliced evenly.

Q: Is Arborio rice essential for this recipe?

A: Arborio rice is ideal cause it absorbs flavors and gives that creamy texture. Other rices like jasmine or basmati won't give you the same result.

Q: Can I make a vegetarian version?

A: Absolutely! Just use vegetable broth instead of chicken broth and you're all set for a rich and veggie-friendly meal.

Q: How do I know the risotto is done?

A: The rice will be tender but still have a little bite in the center. Also, if the risotto looks creamy and not too dry, then its ready to enjoy.

Easy Mushroom Risotto Recipe Substitutions and Variations

If you dont have olive oil you can substitute with vegetable oil or canola oil
You can replace unsalted butter with margarine or even a light coconut butter if you prefer a slight coconut flavor
If you dont have a medium onion try red onion or leeks instead just remember to adjust the cooking time
If you are out of fresh garlic cloves, a small amount of garlic powder works fine in a pinch
You can use a mix of wild mushrooms if button or cremini mushrooms are not available

Pro Tips

1. Always heat up your broth before you start – it keeps everything at the right temp so your rice cooks nicely instead of shockin’ the grains with a cold liquid.

2. Toast your rice in the butter and oil well, but not too much. It adds a toasty flavor that really steps up your risotto game without overdoing it.

3. Stir constantly after you start adding the broth – it’s kinda secret to the creamy texture; don’t rush it even if it feels a bit like a never-ending job.

4. When you add the Parmesan, mix it in slowly and check the seasoning. Taste as you go, because sometimes the salt level can go a bit off if you’re not careful.

Easy Mushroom Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

435

kcal

Equipment: 1. Large skillet
2. Medium saucepan (for warming broth)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Wooden spoon
7. Ladle
8. Cheese grater

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb mushrooms (button or cremini), sliced
1 cup Arborio rice
1/2 cup dry white wine
4 cups warm chicken or vegetable broth
Salt to taste
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
Fresh chopped parsley (optional)

Directions

Heat the olive oil and butter together in a large skillet over medium heat.
Add the finely chopped onion and minced garlic, cook until they start to soften, about 3-4 minutes.
Toss in the sliced mushrooms and stir them in until they become tender and lightly browned, around 5 minutes.
Stir in the Arborio rice so that it gets well coated in the butter and oil, letting it toast slightly for about 2 minutes.
Pour in the dry white wine, stirring constantly until the liquid is mostly absorbed.
Begin adding the warm broth one cup at a time, stirring continuously and allowing each cup to be mostly absorbed before adding the next.
Keep stirring until the rice is creamy and just about tender. This should take roughly 18-20 minutes.
Season with salt and freshly ground pepper to taste, stirring well into the risotto.
Mix in the grated Parmesan cheese until it melts into the creamy mixture.
If you want, sprinkle over some fresh chopped parsley, then serve the risotto warm and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.