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.

Easy Mushroom Risotto Recipe

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

Shiitake mushrooms

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

Easy Mushroom Risotto Recipe | How to cook risotto

How to serve it

Once you’ve got yourself a big pot of mushroom risotto, how to serve it? Here are a few ideas:

This mushroom risotto recipe is…

Vegetarian and gluten-free.

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Easy Mushroom Risotto Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (20 votes, average: 4.40 out of 5)

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


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



  • 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


  1. Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.
  2. Clean the mushrooms and chop them. 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

Looking for more vegetarian Italian recipes?

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

Last updated: January 2020

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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.

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.


  • Reply
    December 10, 2013 at 10:56 pm

    Mushrooms and risotto and made for each other and the kale is just a added delicious bonus! This looks awesome!

  • Reply
    Becca @ Amuse Your Bouche
    December 11, 2013 at 5:44 am

    Love this – risotto is one of my favourite things ever and this looks like the perfect consistency. Gorgeous!

  • Reply
    December 11, 2013 at 5:54 am

    I adore mushroom risotto anyway – and the Kale really adds some colour as well as an extra punch of flavour to the dish. Yum.

  • Reply
    Katrina @ WVS
    December 11, 2013 at 9:21 am

    I love this flavour! Awesome risotto annnnnd it looks perfect :)

  • Reply
    December 11, 2013 at 10:52 am

    this looks so beautiful – I am going to make it tonight! Love mushrooms!! Yum.

  • Reply
    December 11, 2013 at 11:14 am

    This is gorgeous! It would be perfect for a holiday meal, definitely adding this to my make list!

  • Reply
    Ali @Inspiralized
    December 11, 2013 at 3:18 pm

    I would love this, like, right now! Beautiful!

  • Reply
    December 11, 2013 at 6:41 pm

    This looks so delicious. With the white wine, do you have a suggestion on brand? We don’t drink really at all but wouldn’t mind trying it with the wine.


  • Reply
    December 13, 2013 at 1:30 am

    My daughter loves eating risotto. This is a fresh recipe for me. I’ll try making one following your recipe.

  • Reply
    Valentina Hortus
    December 14, 2013 at 7:14 am

    Hello Guys! :D

    Well, doesn’t this look fantastic! Risotto is such an autumn/holiday thing, it makes for a great addition to any table. I am already sick of just hearing about holiday food, even though I haven’t actually started eating anything…but risotto is an all-time winner :)

  • Reply
    Sarah Rose
    December 18, 2013 at 2:26 pm

    That looks amazing – I always love risotto’s that have mushrooms in them the most! Can’t wait to make this. Thanks for sharing!

  • Reply
    January 8, 2014 at 7:59 pm

    This looks delicious! All of my favorites, old and new, rice, kale, and mushrooms! Can’t wait to make!

    xx Kate

  • Reply
    October 20, 2014 at 9:22 pm

    Your biggest fan likes this! I think you should add another risotto to the repertoire.

    • Reply
      October 21, 2014 at 2:18 pm

      Glad you enjoyed! We’ll have to get to work on another :)

  • Reply
    December 16, 2014 at 10:07 am

    This looks delicious! Definetly I will try it. Last time I cooked risotto I came up with a recipe with red wine. So it gave a very interesting color! Thanks for sharing

  • Reply
    December 21, 2014 at 10:39 am

    I made this for some friends last weekend, and I just wanted to let you know that it was absolutely amazing. Thank you for such a great recipe.

  • Reply
    October 14, 2015 at 4:32 pm

    I made this over the weekend, and it was VERY tasty. I had only attempted risotto once before, and it was a flop, so I was kind of nervous. This time, it seemed a lot easier and took about 30 minutes for the entire process. Plus it was also a great way to sneak some kale into a meal!

  • Reply
    November 1, 2015 at 7:24 pm

    I made this last night and I was so impressed! Super easy and was given rave reviews!

  • Reply
    January 4, 2020 at 6:20 pm

    I Thought this was an easy to follow recipe and full of flavor. My (FIRST EVER) risotto came out a little too salty. Next time I’ll go for a low sodium broth. I needed far less broth than called for but I can see how this could turn into a nightmare if you dont have enough. Thanks for sharing!

  • Reply
    May 18, 2020 at 6:37 am

    This was a really easy recipe for my first time attempting a risotto! I added some garlic and truffle oil and used pecorino instead of parmesan to customize to my personal taste and it turned out great!

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