You Have to Try This Easy Mushroom Risotto

Photo by Yalamber Limbu on Unsplash

When it comes to carbohydrates, pasta will always have a special place in our hearts. We’d never say no to a bowl of spaghetti, and you can pry macaroni and cheese from our cold, dead hands. That said, sometimes we like to mix up our carby dinner routine, and one of our favorite ways to do so is with a rich, creamy risotto—especially one with plenty of mushrooms and cheese. Read on to learn for our go-to recipe.


  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth, kept warm
  • 1 cup sliced mushrooms (such as cremini or button mushrooms)
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • Fresh parsley for garnish


  1. Heat the chicken or vegetable broth in a saucepan over medium heat. Turn the heat down to low to keep it warm, not boiling, throughout the cooking process.
  2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown. Remove the mushrooms from the pan and set aside.
  3. In the same pan, add another tablespoon of olive oil. Add the chopped onions and cook for about 5 minutes until they become translucent. Add the garlic and cook for an additional 1-2 minutes until fragrant.
  4. Add the rice to the pan and stir to coat with the oil, onions, and garlic. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges, stirring occasionally to prevent sticking.
  5. Pour in the white wine to deglaze the pan and stir to remove any brown bits from the bottom. Continue to stir until the liquid is mostly absorbed.
  6. Add the warm broth one ladle at a time, stirring frequently. When the liquid is mostly absorbed, add the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente, usually about 18-20 minutes.
  7. Fold in the sautéed mushrooms during the last few minutes of cooking, allowing them to heat through.
  8. Once the risotto is cooked, remove the pan from heat. Stir in the butter and grated cheese, then season with salt and black pepper to taste.
  9. Garnish with fresh parsley and more Parmesan if desired. Enjoy immediately or let cool and store in an airtight container for up to 5 days.