This Easy Mushroom Risotto is a quick and simple 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 main dish or side dish!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
Friends, I’m so excited to be sharing one of my favourite recipe EVER with you today: this Easy Mushroom Risotto! I absolutely LOVE risotto and even though we don’t eat out in restaurants that often, I’ve always jumped at the chance to order risotto because it’s just so delicious and creamy and no recipe I made at home seemed to come close to restaurant-quality. Until now.
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. It’s so easy, it’s so simple, and with a few basic ingredients you can create a restaurant quality dish that no one will believe you made yourself at home with just a few ingredients.
Here are my homemade risotto MUST DOs for the perfect creamy texture and delicious flavour every single time:
- Constant stirring – 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.
- Use HOT chicken or vegetable stock – 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.
- Don’t forget the wine – adding a splash (or three) of white wine makes ALL the difference. Trust me!
- Herbs and spices – my go-to risotto herb is some fresh or dried thyme. It creates a sophisticated flavour that goes with just about anything!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you enjoy this Easy Mushroom Risotto recipe! Let me know in the comments below, what’s your favourite fancy restaurant dish to make at home? I’d love to know!
Looking for even more easy meal ideas? Before you grab the recipe for this Easy Mushroom Risotto below, check out these delicious recipes!
This Creamy Chicken Enchilada Pasta is to die for! And so easy to make in one pot!!
These Classic Dairy-Free Mashed Potatoes make the perfect easy side dish to any meal!
This Easy Chicken Teriyaki Rice Bowls make the BEST easy weeknight meal! My readers give this recipe rave reviews!!
KITCHEN PRODUCTS I RECOMMEND:
Easy Mushroom Risotto
This Easy Mushroom Risotto is a quick and simple 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 main dish or side dish!
Ingredients
- 2 tablespoon butter
- 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
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.
Jessica | Novice Chef says
March 15, 2018 at 12:49 amI am always down for a good hearty risotto!
Dee says
March 15, 2018 at 4:20 amThis looks so creamy and good — can’t wait to try it!
Jen says
March 15, 2018 at 12:59 pmThis 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.
Jacque Hastert says
March 15, 2018 at 2:00 pmWhat a great comforting dish!
Des says
March 15, 2018 at 4:22 pmThis sounds amazing!
Chrissie says
March 16, 2018 at 11:42 amThanks so much!
Amy @ Little Dairy on the Prairie says
March 16, 2018 at 4:04 amLove a good comfort dish like this!
Chrissie says
March 16, 2018 at 11:43 amThanks so much! We do too!
Erin | Dinners,Dishes and Dessert says
March 16, 2018 at 12:36 pmThese sound delicious! Dangerously good…
Megan @ MegUnprocessed says
April 13, 2018 at 4:57 amMushroom Risotto is my favorite! This one looks really tasty!
Corina says
October 23, 2018 at 9:38 pmI followed this recipe step by step and the result was soooo delicious <3
Chrissie says
October 24, 2018 at 6:17 pmI’m so glad you loved it!
Jane Pickering says
November 2, 2018 at 3:09 amI 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!
Chrissie says
November 11, 2018 at 6:31 pmSo glad you liked it!!
Roxy says
December 10, 2018 at 2:49 amVery 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 🙂
Chrissie says
December 17, 2018 at 5:27 amGreat idea!! Glad you liked it!
Susan Clark from Ontario Canada says
December 18, 2018 at 10:32 amdelicious! made it last night. Didn’t have mushrooms on hand. Was still amazing.
Chrissie says
December 21, 2018 at 3:31 amSo glad you loved it! Thanks!! 🙂
Amma says
April 4, 2019 at 9:09 amI’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?
Chrissie says
June 16, 2019 at 7:04 pmIt’s really best immediately after cooking, for the right texture. Reheating is ok, but it can become kind of sticky.
Ava says
April 24, 2019 at 3:44 amOur 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.
Chrissie says
May 12, 2019 at 6:32 pmSorry to hear you didn’t like it! Real chicken broth will make a huge difference 🙂