bowl of mushroom risotto, fresh sprigs of thyme at the bottom, ramekin of parmesan cheese and another bowl of risotto cut off at the top


Home » Recipes » Meatless Mains » RECIPE FOR MUSHROOM RISOTTO

This Mushroom Risotto Recipe makes the perfect amount for two and just screams date night! It’s creamy, full of flavour and pairs perfectly with the wine you’ll have leftover from the recipe 😉

This classic Mushroom Risotto is elegant, super delicious and is a dish that everyone always raves about! We’re talkin’ sliced mushrooms, chopped parsley, minced garlic, shallots, warmed broth and white wine all cooked beautifully in a single skillet on the stove. It’s way easier to make than you might think, is sure to impress the entire crowd and may even make you feel a touch badass for making a restaurant quality meal right in the comfort of your own home. A little patience goes a long way when it comes to this recipe for Mushroom Risotto. But don’t worry, it’s easy to follow and the result is incredibly creamy and DELICIOUS! If you love mushrooms then there is no doubt you’ll absolutely love this easy and flavourful recipe for Mushroom Risotto.

skillet with mushroom risotto and a wooden spatula

I’m not gonna lie, the thought of cooking any kind of Risotto used to scare me. I’ve always viewed them as a work of art and a special dish in Italian cuisine that I just couldn’t risk doing wrong. My mama used to make risotto from time to time but it actually was never a huge thing for us growing up. We kinda only had it on special occasions. It’s an elegant but easy to follow dish you will (more than likely) find in any high end Italian restaurant. Yes, it takes a little bit of patience and judgement to master but trust me, is way easier to make than you might think. And, when you’ve got a recipe for Mushroom Risotto that’s this good, you don’t even need to leave the house!

As I got older, I really started wanting to experiment with cooking and making risotto was high on the list. I had this mentality that I want to cook EVERYTHING at least once (actually, that mentality still exists 😉 ). And, ever since that first day I decided to actually take on a risotto in my own kitchen as opposed to solely relying on restaurants for my fix, I’ve been making them in all kinds of ways! In my mind, risotto, like burgers or quiches, are completely customizable and can be made with whatever star ingredient you already have on hand! Try it with broccoli, zucchini, or asparagus (just to name a few) and when they all work perfectly every single time, you’ll know exactly what I’m talking about.

bowl of mushroom risotto with a spoon, garnished with fresh chopped parsley, sprig of parsley in the background with a ramekin of parmesan cheese


ingredients for recipe for mushroom risotto - mushrooms, arborio rice, shallots, garlic, thyme, parsley, salt and pepper, broth, parmesan cheese, olive oil, white wine
Complete list of ingredients and amounts can be found in the recipe card below.

With just 12 simple ingredients, this recipe for mushroom risotto is easy to follow and NOT SCARY to make at all. Belllllllieve me!

  • Mushrooms: The star of the dish and main ingredient. Adds an Earthy/savoury flavour to the risotto. There really is no right or wrong kind of mushroom to use. You can keep it simple like I did and choose to use plain sliced button, white or cremini mushrooms. Or, you can kick it up a notch and use a fancier/meatier mushroom such as shitaki, oyster or porcini. PRO TIP: Try using a variety of your favourite mushrooms for maximum flavour and different textures.
  • Arborio Rice: THE rice to make risotto with! It’s a short grain to medium grain Italian style rice known for its plump shape and size. It’s starchier than other rices and when it’s cooked, it releases that starch resulting in a creamier, chewy texture which is exactly what we’re going for when making risotto. Like all rices, arborio rice is gluten free, making risotto the perfect dish for those with gluten allergies.
  • Broth: Since the rice absorbs the broth, this is where a lot of the flavour comes from. Depending on the type of dish you’re after (vegetarian or not), you could use whatever kind of broth you prefer. I used a mushroom broth for extra mushroom flavour but you can use vegetable or chicken instead, if you prefer. PRO TIP: A good rule of thumb to follow is 4 cups of broth to every 1 cup of rice.
  • White Wine: Adds a light, crisp and slightly acidic flavour to the dish. Try to go for something dry and easy drinking such as a Pinot Grigio or Sauvignon Blanc so as not to over power the dish. PRO TIP: Since this recipe for mushroom risotto only calls for using 1/2 cup of wine, choose one that goes as good in the dish as it does in a glass beside it. Aka something you like to drink as there will be plenty left in the bottle! After all, you’re the chef and a glass of white wine while cooking is almost mandatory in this situation 😉
  • Parmesan Cheese: Another classic risotto ingredient. Adds creaminess, sharpness and flavour to the dish and provides that elegant Italian flair risotto is known for. Also helps with the overall consistency and texture of the risotto. Grated parmesan cheese works best in this recipe (either store bought or fresh). PRO TIP: Sprinkle a little bit of parmesan cheese on top of the final product. This not only maximizes on flavour but stays true to the Italian experience. Now that’s amore!
  • Parsley and Thyme: Adds a herby freshness and extra flavour to the dish. You can use other herbs instead, such as sage or oregano, if you prefer. I used fresh here and do believe it works best. However, if all you have is dried herbs on hand, use 1/2 tsp of each instead of what the recipe card calls for.
  • Garlic and Shallots: For flavour! Besides, can you think of any good Italian dish that doesn’t start with some type of garlic or onions?!
  • Salt and Pepper: You always need a little bit of salt and pepper IMHO to keep the ingredients balanced and the dish flavourful.
  • Olive Oil: Used for sautéeing the garlic and shallots. Also coats the rice in the skillet before any liquid is added for to “toast” them and release extra flavour.
side view of a bowl of mushroom risotto, fresh parsley on top and in the backround


two bowls of mushroom risotto garnished with fresh chopped parsley, spoons in the bowls, small bowl of parmesan cheese with a wooden spoon at the bottom
  • Be patient! In a sense, risotto IS a work of art that doesn’t require as much skill as it does patience. It’s a delicate game of adding liquid to rice (ONE LADLE AT A TIME) and waiting for it to absorb before adding more. Sounds simple enough but it does take a little bit of time and judgement. Trust me, the process may seem pointless and a little tedious at times. But, a good risotto is not meant to be rushed. Don’t worry, it’ll still make it to the table in a reasonable amount of time!
  • Use arborio rice. As already mentioned, this is the best and most well-known rice to use for the perfect risotto. Technically yes, you can use other types of rice if you must. But for the true, authentic Italian experience and way of making risotto (especially if this is your first time), I HIGHLY recommend using arborio as you’ll never achieve that extra creamy texture risotto is known for with other rices. There are other “risotto rices” you can use if you can’t get your hands on Arborio (sometimes you’ll find it in the Italian section of the grocery store rather than the rice isle) but I personally have never worked with them. The names of these rices are Carnaroli, Vialone Nano or Baldo.
  • Warm up the broth before adding it to the rice. Warm broth ensures even, continuous and thorough cooking and also reduces the overall cooking time of the dish. The hot broth also allows the rice to release its starch and better absorb the liquid resulting in a creamy AF risotto.
  • Briefly toast the rice in the skillet before adding any liquid. That’s just a fancy way of saying swirl the rice in the skillet with some oil for a few minutes. This not only maximizes on flavour but also protects the rice as it creates a shell around each grain which allows it to slowly absorb the liquid without bursting open or getting soggy.
  • Cook the mushrooms, garlic and shallots separately from the rice. This ensures the mushrooms don’t become soggy and turn to mush from overcooking. For best results, marry them in the skillet at the end and once the rice has already absorbed most of the liquid and turned creamy.
  • Stirring is key in a good risotto which allows the rice to release it’s starches, effects the overall creaminess of the dish and prevents the rice from sticking to the bottom of the skillet. It doesn’t have to be constant but risotto is a dish that you can’t just walk away from. Let’s just say, it’s more hands on than not.
  • Don’t cook the rice past al dente as it will become soggy, dry and turn to mush. Now, this is where your judgement comes in. Don’t be afraid to taste a tbsp of risotto in order to judge if it’s cooked enough or if it could use some more broth. The rice should be firm but not crunchy. EXTRA TIP: You may not need every ounce of broth to achieve the perfect, creamy texture.
front view of a bowl of mushroom risotto garnished with fresh parsley, more parsley in the background next to another bowl of risotto and a small ramekin of parmesan cheese



NO! Although many rice dishes call for rinsing the rice before carrying on with the recipe, risotto is different! We rely on the starchy content of arborio rice for texture, consistency and creaminess in this dish. Rinsing the risotto rice before use will strip it of its starch and hinder the ability to achieve that classic creamy texture.


Although the classic ingredient in traditional risotto is white wine, I’ve seen some recipes that call for red. I can’t say I’ve ever tried this way myself but I can definitely see how it would work! If opting for a red wine, choose something light and delicate instead of something full bodied and strong which will overpower the overall taste of the dish. Please let me know in the comments below if you make this recipe using red wine instead, I would love to know how it turned out! (BUT DON’T COME AT ME IF IT’S BAD, YO! IT’S AN EXPERIMENT!)


No. Warm stock is key for making a good risotto as it allows the rice to absorb the liquid and release its starch resulting in a creamy risotto. It also ensures even, continuous and thorough cooking so keep it warm throughout.


Leftover risotto should be stored in the fridge, in an airtight container and consumed within 4 days. Please note, the leftover risotto won’t be as creamy as freshly made risotto but it will still taste delicious. To reheat, simply do so in a skillet adding butter, oil and a bit of broth to prevent sticking or in a microwave.

Alternatively, similar to these Italian Rice Balls, you can turn this recipe for mushroom risotto into arancini! To do this, roll any leftover risotto into balls then dredge them in an egg and roll them in breadcrumbs. Then pan fry them in oil, air fry or bake them until they’re golden brown and heated through. Serve them up with some warm marinara sauce and voilà, another amazing Italian classic the whole family will love!

hand holding a bowl of mushroom risotto next to a ramekin of parmesan cheese and a sprig of fresh parsley, fresh thyme at the bottom
bowl of mushroom risotto, fresh sprigs of thyme at the bottom, ramekin of parmesan cheese and another bowl of risotto cut off at the top


Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Mushroom Risotto Recipe makes the perfect amount for two and just screams date night! It's creamy, full of flavour and pairs perfectly with the wine you'll have leftover from the recipe!


  • 1 cup Arborio Rice
  • 4 cups Broth of Choice (I used Mushroom)
  • 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 pound Sliced Mushrooms (I used White Button)
  • 1/2 cup Parmesan Cheese, grated
  • 2 sprigs Fresh Thyme, leaves removed
  • 2 cloves Garlic, minced
  • 1 Shallot, diced
  • 1 tbsp Fresh Parsley, chopped
  • 1 tbsp Extra Virgin Olive Oil, divided
  • Salt and Pepper, to taste


  1. Add the chicken broth to a small pot and simmer, over medium to low heat, until hot and warmed through but not boiling.
    chicken broth in a small pot heating up on a burner
  2. Meanwhile, in a large skillet over medium heat, add 1/2 tbsp Olive Oil and the shallots and cook until soft and translucent, a couple minutes.
    skillet of diced shallots
  3. Add the sliced mushrooms, garlic and thyme and sautée, stirring frequently, until the mushrooms are soft, cooked through and golden. Season with salt and pepper then transfer to a bowl and set aside until ready to use.
    skillet with sliced mushrooms, minced garlic, shallots and herbs
    skillet with sliced mushrooms and rice
    hands holding a bowl of cooked sliced mushrooms
  4. In the same skillet, over medium heat, add the remaining 1/2 tbsp of Olive Oil. Swirl around the skillet then add the rice and stir until toasted and coated, 1-2 minutes. Add the white wine, stirring constantly, until it's fully absorbed.
    skillet with rice
  5. Add 1 ladle at a time (about 1 cup) of hot broth to the skillet and stir until all the broth is absorbed. Continue adding broth, 1 ladle at a time, stirring often, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. *It's important to allow the rice to absorb each addition of liquid before adding more* Please note, you may not need all 4 cups of broth so just use your judgement (taste it) as you don't want to overcook the rice and have it turn mushy.
    ladle of broth over a skillet of rice
    skillet with broth and rice
    hand holding a wooden spatula swirling rice and broth around a skillet
  6. Add the mushroom mixture back to the skillet with the rice.
    skillet with sliced mushrooms and rice
  7. Stir in the parmesan cheese, chopped parsley and extra salt and pepper, to taste. Garish with extra cheese and parsley. Serve immediately.
    skillet with mushrooms, parmesan cheese and fresh chopped parsley
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 560Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 36mgSodium: 1295mgCarbohydrates: 60gFiber: 3gSugar: 13gProtein: 25g

Nutrition is only an estimate and calculated using Nutritionix.

Did you make this recipe? I love seeing your creations!

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