This Mushroom Risotto recipe is a simple and quick way to make restaurant-style risotto at home in minutes and in only one pan! Skip the fancy restaurant and enjoy it at home as a vegetarian side dish or main dish!
Estimated reading time: 1 minute
If you’ve ever had the privilege of enjoying risotto in a fancy restaurant you’ll know just how delicious it can be. But there’s no need to wait for a fancy dinner to enjoy it! This homemade Mushroom Risotto is SO easy to make, and it’s ultra creamy and delicious. No other risotto recipe we’ve made at home has even come close to restaurant-quality. Until now!
Here are just a few reasons we love this homemade Mushroom Risotto!
- It is EASY to MAKE – This risotto is so easy and so simple to make and is ready on your table in 30 minutes, AND it only uses one pan!
- It calls for only a FEW ingredients – You can create a restaurant quality dish that no one will believe you made yourself at home with just a few basic ingredients!
- It is SO DELICIOUS – This Easy Mushroom Risotto is so unbelievably delicious that you’re going to be skipping the fancy restaurant scene in favour of making your own risotto at home.
Here are my homemade risotto MUST DOs for the perfect creamy texture and delicious flavour every single time!
it’s just that simple. Stand at the stove and gently stir for the 15-20 minutes it takes to achieve creamy perfection and you won’t be sorry you did.
It is important to use warm or hot stock as it releases the starch in the rice and creates the creamy consistency of the risotto.
Adding a splash (or three) of white wine makes ALL the difference. Trust us! If you don’t drink wine, feel free to use extra chicken stock in its place.
Our go-to risotto herb is some fresh or dried thyme leaves. It creates a sophisticated flavour that goes with just about anything!
Let the Mushroom Risotto rest for just a few minutes before serving as it gives a chance for the texture to stabilize.
If you are having trouble with this mushroom risotto recipe, follow the solutions we recommend below.
Make sure to use the correct rice for this recipe. Its important to use short grain rice not long grain rice as it have a higher starch content. Rinsing the rice will also remove the starch needed to create the creamy texture, so be sure not to rinse the rice first.
Adding cold or even room temperature stock to hot risotto in the pan reduces the temperature of the mixture and slows down cooking, preventing the risotto rice from releasing its starches.
Stirring is important to keep the rice from sticking the the pan. Stirring also releases the starch from the rice to give it a creamy texture.
Be careful not to overcook the rice. The rice needs to be cooked to al dente. If it is cooked until soft then the rice will be mushy.
Pour the warm broth in slowly to allow for the rice to absorb the liquid and create the appropriate texture. If the broth is dumped in all at once it will affect the texture and absorption.
You will need these kitchen items on hand to make this easy Risotto (paid links):
- large skillet
- chef’s knife
- Cutting Board
- Liquid Measuring Cup
- measuring cups and spoons
- Garlic Press
To make this easy risotto recipe, you’ll need these ingredients (paid links):
- 2 tablespoon butter or other vegan butter substitute
- 1 medium onion, finely diced
- 2 cloves garlic, finely minced or pressed
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh thyme (dried thyme also works)
- a pinch or two of salt and pepper
- 1/4 cup white wine
- 1 cup arborio rice (also called risotto rice)
- 1 1/2 cups chopped white mushrooms
- 4 cups hot chicken or vegetable stock
- fresh parsley or thyme and Parmesan cheese for garnish
Try these variations on this easy risotto one pan dish!
- Spinach – Stir in spinach at the end of cooking for a nutritious pop of green to your dish.
- Bacon – Stir in bacon bits or top the dish with crispy bacon bits.
- Leeks – Substitute the onions for leeks for a mild and sweet flavour that pairs nicely with the mushrooms.
Time needed: 30 minutes
Follow these steps on how to make Risotto.
- Heat large pan.
Heat a large skillet over medium heat and add the butter.
- Sauté garlic and onion.
Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
- Add in spices.
Add the lemon juice, thyme and salt and pepper.
- Stir until wine reduces.
Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
- Lower heat and add rice.
Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it’s coated and move it around the pan for about 1 minute.
- Add the mushrooms.
Stir in the chopped mushrooms.
- Add hot stock a little at a time.
Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.
- Stir constantly.
Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.
- Garnish and serve.
Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.
How do I store the mushroom risotto leftovers?
Store the easy mushroom risotto in an airtight container for up to 3 days in the fridge.
What kind of rice do I use?
The best kind of rice to use for this risotto is arborio or risotto rice because it has high starch content and the starch releases when the warm broth is added giving it the creamy texture.
Can I make the risotto without wine?
If you want to leave out the wine, substitute with additional broth or stock.
How do I reheat the risotto leftovers?
Feel free to heat up the risotto on the stove or in the microwave. Add in a little more broth to help keep the creamy consistency.
What kind of broth do I use?
You choose! Feel free to use either chicken or vegetable broth for this recipe.
What can I serve with this mushroom risotto recipe?
This risotto tastes great as a stand-alone meal. It also pairs well with grilled vegetables, grilled chicken, a green salad or roasted meats.
We hope you enjoy this Easy Mushroom Risotto recipe! Let us know in the comments below, what’s your favourite fancy restaurant dish to make at home? We’d love to know!
More EASY Meal Ideas
- Fried Rice
- Easy Korean Beef Rice Bowls
- Chicken with Turmeric Rice
- Easy Teriyaki Chicken Rice Bowls
- Baked Salsa Chicken and Rice
- One Pan Greek Chicken and Lemon Rice
- Mexican Rice
- Burrito Bowl
- Pineapple Chicken Rice Bowls
Watch the video below to see exactly how we make this delicious side dish. You can find more delicious recipe videos on our YouTube channel.
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Mushroom Risotto
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoon butter or other vegan butter substitute
- 1 medium onion finely diced
- 2 cloves garlic finely minced or pressed
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme (dried thyme also works) chopped
- a pinch or two of salt and pepper
- 1/4 cup white wine
- 1 cup arborio rice (also called risotto rice)
- 1 1/2 cups white mushrooms chopped
- 4 cups hot chicken or vegetable stock
- fresh parsley or thyme and Parmesan cheese for garnish
Recipe: Instructions
- Heat a large skillet over medium heat and add the butter.
- Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
- Add the lemon juice, thyme and salt and pepper.
- Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).
- Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it’s coated and move it around the pan for about 1 minute.
- Stir in the mushrooms.
- Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.
- Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.
- Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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I am always down for a good hearty risotto!
Thanks so much! I hope you give it a try!
This looks so creamy and good — can’t wait to try it!
Thanks!! I hope you enjoyed it!!
This is one of my favorite dishes when we go out too! Thank you for all the tips. I really feel more confident now to try it at home.
Thanks Jan! Let me know how you liked it!
What a great comforting dish!
Thanks so much!!
This sounds amazing!
Thanks so much!
Love a good comfort dish like this!
Thanks so much! We do too!
These sound delicious! Dangerously good…
Thank you Erin!!
Mushroom Risotto is my favorite! This one looks really tasty!
Thanks Meg!!
I followed this recipe step by step and the result was soooo delicious <3
I’m so glad you loved it!
I made this Yummy Risotto, but a Vegan Version. I used vegan butter, vegan white wine, vegan parmesan cheese, and vegetable stock. It was so creamy and mushroomy! Everyone loved it! Thanks for the recipe!
So glad you liked it!!
Very good! I may have put too large a portion of onions in this recipe, but other than that it’s delicious. Next time I will add a dash of truffle oil if I’m feeling fancy 🙂
Great idea!! Glad you liked it!
delicious! made it last night. Didn’t have mushrooms on hand. Was still amazing.
So glad you loved it! Thanks!! 🙂
I’ve never made risotto before, can this recipe be made the day before, and heated up the next day, and still be a suitable meal to serve up for guests?
It’s really best immediately after cooking, for the right texture. Reheating is ok, but it can become kind of sticky.
Our family didn’t care for this recipe. It was ok, but I wouldn’t make it again. Perhaps a better chicken broth as opposed to the organic cubes I used might have improved things. Maybe we just don’t like risotto! Lol. Oh well.
Sorry to hear you didn’t like it! Real chicken broth will make a huge difference 🙂
I’ve never made risotto before, can this recipe be made the day before, and heated up the next day, and still be a suitable meal to serve up for guests?.
This article is very good and has easy to understand sentences for readers, I hope this article is the best from other articles.
It’s really best immediately after cooking, for the right texture. Reheating is ok, but it can become kind of sticky.
i love the mushroom risotto the way you made it, one of the best i have seen, I really want to know about Asparagus risotto, how it taste and so on, Thanks for this recipe.
Thanks! 🙂 Glad you liked it!
Made this tonight for my family. Everyone loved it! Thanks so much
Thanks so much for letting us know! Glad your family enjoyed it!🙂
Perfect recipe!! It was exactly what i was craving! Thank you so much!
You’re welcome Hiba! It’s such a delicious and simple recipe, just perfect during quarantine☺️
I have never made risotto before. Recently made a boxed mix from the store. It came out drier than I thought it should be. This recipe is easy ( but does take some patience adding the stock). It was absolutely delicious!!! My husband really loved it. Very tasty with the he lemon juice and wine. Thank you.
I’m so glad you loved it! 🙂
What kind of white wine do you suggest?
Just use any white whine that you like drinking, i usually go for any dry white wine I have on hand.
Hi! I am in quarantine and can’t buy any risotto rice. Could white, jasmine, or brown rice work instead?
Thanks! And I can’t wait to try it!
I recommend you wait and make it when you can get arborio rice as risotto works best with a high starch rice. Happy cooking! ☺️
I made this for my family last night and it’s amazing! My kids normally don’t like anything with mushrooms but they loved this. I’m hoping to make a double recipe and freeze half, would that effect the outcome at all? Thanks!
I wouldn’t recommend it as risotto is a dish best served fresh. I’m glad your family liked it! ☺️
My first shot at a risotto and I couldn’t have been happier…i had some home grown mushrooms from Russia that a friend gave me and i really wanted to put them to good use. .thank you so much for an lovely recipe,
I’m so happy you enjoyed it! Happy cooking ☺️
This is fantastic! Have made multiple times now, thank you!
Thanks so much Ali!!🙂
Do you think you could use shiitake or other types of mushrooms? Also would it be ok to double the recipe for larger groups?
Yes and yes! Sometimes i use a mix of wild mushrooms and it comes out delicious! Happy cooking ☺️
Great recipe but very small portion. Used basic for 4 & doubled up
Very tastey
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Added two cubes of frozen spinach with the last cup. Such an easy recipe, much better than more fiddly ones I have tried in the past. Thanks!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
I make this all the time. Absolutely delicious. Love it!! ❤️
We’re so happy you are enjoying our recipe. Thank you for taking the time to leave your feedback! Make sure you check out our butternut squash risotto recipe too https://thebusybaker.ca/risotto-alla-zucca-butternut-squash-risotto/
Made this for the family, and my foodie daughters said it was one of the best dishes I’ve made. I use frozen chopped onion, minced garlic from a jar (Lee Kum Kee brand) and frozen sliced mushrooms to save time and it’s still super-yummy.
We’re so happy to hear that! Thanks for taking the time to leave your feedback.
I make this risotto all the time! It’s absolutely delicious and easy!! 😀
Looks wonderful can not wait to try this recipe.
Let us know how it turns out!
Is the rice precooked or does it cook in the pan?
The rice cooks gradually in the pan.
Also, can you omit the white wine for a dash of white wine vinegar instead?
Yes, sure, add another splash of stock too to make sure you properly deglaze the pan.