Mushroom Risotto
Mushroom Risotto
There is something so special about risotto — it’s like a little piece of heaven! I love making anything that can be considered a complete meal and this Mushroom Risotto fits that to a T! It combines one of your favorite veggies with smooth, delicious rice. And let’s not forget the parmesan cheese flavor mixed in.
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Why Mushroom Risotto Works
Risotto seems very intimidating to make. There is only one way to make it but so many ways to screw it up:) It’s a dish that is methodical in its method but it’s well worth it! This dish is made with Arborio Rice. In fact, most risotto is made with this special rice.
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Mushroom Risotto Ingredients
- Vegetable Broth
- Olive Oil
- Portobello Mushrooms
- White Mushrooms
- Shallots
- Arborio Rice
- White Wine
- Salt & Pepper
- Butter
- Grated Parmesan Cheese
- Parsley
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How to Make this Recipe
- First cook the mushrooms in olive oil. I used portobello and white mushrooms for this recipe but you could use other mushrooms too. Remove from the pan.
- In the same skillet, cook the shallots in some more olive oil. Add the rice and cook for an additional 2 minutes.
- Then add the wine until it’s fully absorbed by the rice. Start adding the chicken broth a little at a time. This rice absorbs the chicken broth but it has to be added 1/2 cup at a time. This takes about 20 minutes to complete.
- Remove from the heat and stir in the mushrooms.
- Add the melted butter, parmesan cheese, and salt & pepper. Top with the parsley and serve.
![](https://kindlysweet.com/wp-content/uploads/2023/03/Mushroom-Risotto-3.webp)
Notes
- I used portobello and white mushrooms but you can also add shiitake mushrooms or whatever you enjoy.
- If you don’t have vegetable broth, you can substitute chicken broth.
- Speaking of the broth, it’s very important to add the broth a little at a time. It takes longer but it’s worth it.
![](https://kindlysweet.com/wp-content/uploads/2023/03/Mushroom-Risotto-7-467x700.webp)
Similar Dinners
- Pumpkin Risotto with Chardonnay
- Stuffed Mushrooms paired with Prosecco
- Butternut Squash alla vodka pasta
If you like this recipe, follow along on Instagram, Facebook, YouTube, and Pinterest for more delicious recipes and lifestyle projects.
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Mushroom Risotto
Mushroom Risotto is the perfect complete meal for any night! Pair it with a salad and some wine and you are set!
Ingredients
- 6 cups Vegetable Broth, divided
- 3 tbsp Olive Oil, divided
- 1 pkg Portobello Mushrooms, sliced thin
- 1 pkg White Mushrooms, sliced thin
- 2 Shallots, minced
- 1 1/2 cups Arborio Rice
- 1/2 cup White White
- Salt & Pepper to taste
- 4 tbsp Butter, melted
- 1/3 cup Grated Parmesan Cheese
- Fresh Parmesan Cheese & Parsley sprinkled on top
Instructions
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In a large saucepan, heat up the Vegetable Broth on low
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In a skillet, heat up 2 tablespoons of olive oil.
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Stir in mushrooms and cook for about 3 minutes or until the mushrooms are cooked through, remove and set aside
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Using the same skillet, cook the shallots in 1 tablespoon of olive oil for about 1 minute. Add rice and cook in oil for about 2 minutes. Pour in wine until it’s fully absorbed by the rice.
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Start adding the chicken broth, 1/2 cup at a time. Each time the broth should be absorbed before you add another 1/2 cup. This takes 20 minutes
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Remove from heat and stir in mushrooms
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Add melted butter, parmesan cheese, and salt & pepper
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Sprinkle with parsley and fresh parmesan cheese
Recipe Notes
- I used portobello and white mushrooms but you can also add shiitake mushrooms or whatever you enjoy.
- If you don’t have vegetable broth, you can substitute chicken broth.
- Speaking of the broth, it’s very important to add the broth a little at a time. It takes longer but it’s worth it.