Easy Mushroom Risotto Recipe

This easy mushroom risotto recipe comes together in about 30 minutes and is incredibly easy to make. Here’s how to cook risotto.

Ready for the perfect special dinner for entertaining? Shallot, butter, Parmesan and white wine create some kind of magic in this creamy mushroom risotto recipe. If you don’t know how to cook risotto, we’d highly recommend it. Making risotto is not too difficult (even easy!), and the flavor that can come out of these ingredients is something wonderful. Keep reading for this easy mushroom risotto recipe.

Related: 12 Easy Dutch Oven Recipes

How to cook risotto

If you’ve never made risotto before, it’s easy to make once you keep a few things in mind! Here are some tips for how to cook risotto, which we’ve reflected in the mushroom risotto recipe below:

• Use Arborio rice—this is short-grain rice specifically used for making risotto. It’s high in starch, which is what makes it ideal for whipping up a batch of creamy homemade risotto.
• Warm the broth separately—Adding warm broth to the risotto as it’s cooking actually makes for a creamier dish. If you added cold broth to the risotto, it’d take even more time for everything to heat up and cook through, and you’d run the risk of overcooking the Arborio rice.
• Resist the urge to rush—when making this easy mushroom risotto recipe, you’ll add warm broth to the rice and then let it cook down; this is what lends the creamy texture. Because Arborio rice is so high in starch, it needs extra time to release the starches properly. If you rush cooking the risotto, you’ll wind up with a dish that’s more similar in consistency to regular rice.
• Use white wine!—a splash of wine adds the right complexity to the dish. If you’re in a pinch, you can substitute brandy for a similar taste. The alcohol cooks off completely though, so this dish will still be kid-friendly.

Related: 12 Best Kale Recipes

Looking for more vegetarian Italian recipes?

Outside of this easy mushroom risotto recipe, here are a few of our other favorite Italian recipes:

• Pumpkin Vegetarian Stuffed Shells
• Creamy Vegan Pasta Marinara
• Orecchiette with Roasted Asparagus and Feta
• Skillet Eggplant Marinara 
• Ribollita (Tuscan Vegetable Stew)

This recipe is…

This mushroom risotto recipe is vegetarian and gluten-free.

Related: Try using our Homemade Vegetable Broth for this recipe!

Easy Mushroom Risotto Recipe

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(4 votes, average: 5.00 out of 1)

5 from 4 reviews

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 1x

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Description

This easy mushroom risotto recipe comes together in about 30 minutes and is incredibly easy to make. Here’s how to cook risotto.

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Scale 1x2x3x

Ingredients

• 8 cups vegetable broth
• 2 cups mushrooms, chopped (we used shiitake and oyster)
• 1 bunch Tuscan kale
• 1 large shallot
• 2½ tablespoons butter
• 1 teaspoon kosher salt, divided
• 1 ½ cups Arborio rice
• 3/4 cup white wine or brandy
• ¾ cup Parmesan cheese
• Fresh ground pepper

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Instructions

1. Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
2. Clean and chop 2 cups mushrooms. Destem and chop the kale. Mince the shallot.
3. In a large heavy-bottomed skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, mushrooms, kale, and ½ teaspoon kosher salt, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. Add the Arborio rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
4. At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.
5. Stir in the Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: mushroom risotto

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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