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!
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Friends, I’m so excited to be sharing one of my favourite recipes 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.
Restaurant-Style Mushroom Risotto
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. 
How to make Homemade Mushroom Risotto
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!
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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? Check out these delicious recipes!
- Easy Coconut Lime Rice
- Quick and Easy Chicken Fried Rice
- Easy Chicken Teriyaki Rice Bowls
- Easy Baked Salsa Chicken and Rice
- Easy Korean Beef Rice Bowls
- Easy One Pan Chicken with Turmeric Rice
KITCHEN PRODUCTS I RECOMMEND:
Recipe Video
Watch the video below to see exactly how I make this delicious side dish. You can find more delicious recipe videos on my YouTube channel.
LOOKING FOR MORE DELICIOUS VEGETARIAN MEAL IDEAS?
Get my 1-week Vegetarian Meal Plan E-Cookbook!
Easy Mushroom Risotto
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 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
I am always down for a good hearty risotto!
The Busy Baker says
Thanks so much! I hope you give it a try!
Dee says
This looks so creamy and good — can’t wait to try it!
The Busy Baker says
Thanks!! I hope you enjoyed it!!
Jen says
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.
The Busy Baker says
Thanks Jan! Let me know how you liked it!
Jacque Hastert says
What a great comforting dish!
The Busy Baker says
Thanks so much!!
Des says
This sounds amazing!
Chrissie says
Thanks so much!
Amy @ Little Dairy on the Prairie says
Love a good comfort dish like this!
Chrissie says
Thanks so much! We do too!
Erin | Dinners,Dishes and Dessert says
These sound delicious! Dangerously good…
The Busy Baker says
Thank you Erin!!
Megan @ MegUnprocessed says
Mushroom Risotto is my favorite! This one looks really tasty!
The Busy Baker says
Thanks Meg!!
Corina says
I followed this recipe step by step and the result was soooo delicious <3
Chrissie says
I’m so glad you loved it!
Jane Pickering says
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!
Chrissie says
So glad you liked it!!
Roxy says
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 🙂
Chrissie says
Great idea!! Glad you liked it!
Susan Clark from Ontario Canada says
delicious! made it last night. Didn’t have mushrooms on hand. Was still amazing.
Chrissie says
So glad you loved it! Thanks!! 🙂
Amma says
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?
Chrissie says
It’s really best immediately after cooking, for the right texture. Reheating is ok, but it can become kind of sticky.
Ava says
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.
Chrissie says
Sorry to hear you didn’t like it! Real chicken broth will make a huge difference 🙂
Foxe says
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.
The Busy Baker says
It’s really best immediately after cooking, for the right texture. Reheating is ok, but it can become kind of sticky.
mobasir hassan says
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.
Chrissie says
Thanks! 🙂 Glad you liked it!
Kimberley says
Made this tonight for my family. Everyone loved it! Thanks so much
The Busy Baker says
Thanks so much for letting us know! Glad your family enjoyed it!🙂
Hiba says
Perfect recipe!! It was exactly what i was craving! Thank you so much!
The Busy Baker says
You’re welcome Hiba! It’s such a delicious and simple recipe, just perfect during quarantine☺️
Barbara says
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.
Chrissie says
I’m so glad you loved it! 🙂
alex andra says
What kind of white wine do you suggest?
The Busy Baker says
Just use any white whine that you like drinking, i usually go for any dry white wine I have on hand.
Hope Urban says
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!
The Busy Baker says
I recommend you wait and make it when you can get arborio rice as risotto works best with a high starch rice. Happy cooking! ☺️
Alana says
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!
The Busy Baker says
I wouldn’t recommend it as risotto is a dish best served fresh. I’m glad your family liked it! ☺️
Nessa Pereira says
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,
The Busy Baker says
I’m so happy you enjoyed it! Happy cooking ☺️
Ali says
This is fantastic! Have made multiple times now, thank you!
The Busy Baker says
Thanks so much Ali!!🙂
Katie says
Do you think you could use shiitake or other types of mushrooms? Also would it be ok to double the recipe for larger groups?
The Busy Baker says
Yes and yes! Sometimes i use a mix of wild mushrooms and it comes out delicious! Happy cooking ☺️
David says
Great recipe but very small portion. Used basic for 4 & doubled up
Very tastey
The Busy Baker Team says
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Ray says
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!
The Busy Baker Team says
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!