This Mushroom Risotto is made with Arborio rice, plenty of mushrooms, Parmesan, and white wine, using a simple stovetop method for perfectly cooked risotto. The step-by-step tutorial shows you exactly what the rice should look like as it cooks.
Mushroom risotto is one of those dishes that feels restaurant-worthy but is surprisingly simple once you understand the technique. The key is adding warm broth gradually and giving the Arborio rice time to absorb the liquid while releasing its starches. This recipe has been one of my favorites for years, and the step-by-step photos below make it easy to see exactly what you’re looking for at every stage.
Why You’ll Love This Mushroom Risotto Recipe
A good risotto should be creamy and tender while the individual grains of rice still retain a little texture. This recipe uses a straightforward stovetop method that makes that easier to achieve.
- Creamy without heavy cream. Arborio rice naturally releases starch as it cooks, creating the creamy consistency risotto is known for.
- Plenty of mushrooms. Cooking the mushrooms separately first gives them great flavor and texture before they’re added back to the finished risotto.
- A proven method. Adding warm broth gradually allows the rice to cook evenly while developing its creamy texture.
- Step-by-step photos. The tutorial below shows how the risotto changes as the broth is absorbed, so you don’t have to guess when it’s ready.
- Easy to adjust. Serve the risotto thick and creamy or add a little extra warm broth at the end for a looser consistency.
- Perfect as a main dish or side. Mushroom risotto is substantial enough for a meatless dinner but also makes a beautiful side for chicken, pork, beef, or seafood.
Ingredients you’ll need
Mushroom risotto uses simple ingredients, but a few of them are especially important for developing the right flavor and creamy texture.
- Mushrooms: Use your favorite fresh mushrooms or a combination for more depth of flavor.
- Arborio rice: This short-grain Italian rice has a high starch content that creates risotto’s naturally creamy consistency.
- Shallots: Add mild onion flavor without overpowering the mushrooms.
- Dry white wine: Adds acidity and depth of flavor before the broth is added. Apple juice can be used as a non-alcoholic substitute.
- Chicken or vegetable broth: Keep the broth warm while making the risotto so each addition doesn’t cool down the rice.
- Parmesan cheese: Freshly grated Parmesan melts into the finished risotto and adds salty, savory flavor.
- Butter: Stirred in toward the end for richness and a silky finish.
How to Make Mushroom Risotto
The technique is more important than the clock when making risotto. Keep your broth warm, add it gradually, and watch how the rice changes as it absorbs the liquid.
Cook the mushrooms. Cook the mushrooms until they release their moisture and become tender. Remove them from the pan and set aside.
For mushroom risotto, you need to sauté the mushrooms and set them aside first. See my dry sauté tutorial to get your cremini or baby bellas browned and ready in a snap.
See how the mushrooms are starting to give off moisture and brown. I didn’t add any liquid, oil or butter. They just naturally start to “sweat”. You should use either a cast iron skillet or non-stick skillet. (If you have both cast iron and non-stick, the cast iron provides the better result.)
The secret to quick, perfect risotto is to heat your broth before adding to the rice. Here I’m just starting to sauté my mushrooms and the broth his heating to almost a simmer on medium heat. Update: If you prefer, pour your broth into a glass measure and heat in the microwave until hot. This method eliminates getting an extra pan dirty, but you need to keep putting the measuring cup back into the microwave in-between adding to your risotto. Remember, keep the liquid hot to help with quick absorption.
Cook the shallots. Sauté the shallots until softened and fragrant.
Add the Arborio rice. Stir the rice into the shallots, coating the grains well before adding the liquid.
Add the wine. Pour in the white wine and cook until it has been mostly absorbed by the rice. Apple juice may be substituted.
Begin adding the warm broth. Add the broth gradually, stirring regularly and allowing the rice to absorb most of the liquid before adding more.
Increase heat to medium-high and start to add the broth. Approximately 3/4 cup at a time, letting the rice absorb each addition before adding another. Stir frequently.
After my first addition of broth has absorbed…
Continue cooking the risotto. Repeat the process as the rice becomes increasingly creamy and tender.
Photo below is after the last addition of broth has absorbed. The rice has been swelling and it takes just a bit longer for broth to absorb at this point. You don’t have to stir at a constant pace, but be conscientious to prevent rice from sticking as the broth is absorbed. The total cooking time, not including the mushroom sauté, is 20-25 minutes. If you increase or double the recipe, it naturally will take longer. Turn off the heat at this point.
Add mushrooms, salt, pepper and parsley or chives. Stop there if you used vegetable broth and are wanting a vegan option.
Finish the risotto. Add in the Parmesan, butter, chives or parsley.
Adjust the consistency to your liking. Six cups of broth works well for this recipe, but risotto can also be served quite loose. Keep a little extra warm broth on hand and stir in more at the end if you prefer a looser consistency. Risotto will continue to thicken as it sits, so serve it right away.
Tips for Perfect Risotto
Once you understand a few basic principles, risotto becomes much less intimidating. These tips will help you cook the rice evenly, develop the right texture, and know when your risotto is ready to serve.
- Use Arborio rice. Its starch content is what gives risotto its characteristic creamy texture.
- Keep the broth warm. Adding cold broth repeatedly lowers the temperature of the rice and interrupts the cooking process.
- Add broth gradually. Give the rice time to absorb each addition before adding more.
- Stir regularly, but you don’t need to stir frantically. The rice needs movement to help release its starch, but constant vigorous stirring isn’t necessary.
- Watch the rice rather than relying only on the clock. The finished grains should be tender with a slight bite in the center.
- Don’t let the finished risotto get too thick. Risotto thickens quickly as it sits. If necessary, stir in a little additional warm broth just before serving.
- Serve it right away. Risotto continues to absorb liquid and thicken as it sits, so it’s best served as soon as it’s finished.
How Do You Know When Risotto Is Done?
Properly cooked risotto should be tender while the individual grains of rice still have a slight bite in the center. The rice should be moist and cohesive rather than dry or stiff, with enough liquid that it settles easily onto the plate.
If your risotto seems thicker than you’d like when the rice is finished cooking, simply stir in a little more warm broth. Six cups works well for this recipe, but you can keep additional broth warm and add more at the end if you prefer a looser risotto. Keep in mind that risotto will continue to thicken as it sits.
What to Serve with Mushroom Risotto
Mushroom risotto is rich and satisfying enough to serve as a meatless main dish, but it also works beautifully as a side dish. Pair it with something simple so the earthy mushroom and Parmesan flavors remain the focus.
- Chicken: Roasted, baked, or simply seasoned chicken is an easy pairing.
- Pork: Pork tenderloin or pork chops work especially well with the earthy mushrooms.
- Beef: Serve risotto alongside steak or another simply prepared beef entrée.
- Seafood: Salmon, shrimp, scallops, or a mild white fish balance the richness of the risotto.
- Vegetables: Roasted asparagus, green beans, Brussels sprouts, broccoli, or a simple green salad make easy accompaniments.
Frequently Asked Questions
This is one recipe where a short FAQ is worthwhile because risotto technique generates very specific questions.
- Do I have to stir risotto constantly? No. Stir it regularly as you add the broth, but there’s no need to stand over the pan stirring vigorously every second.
- Why does the broth need to be warm? Warm broth keeps the cooking temperature steady as it’s gradually added to the rice.
- Can I make mushroom risotto without wine? Yes. Apple juice can be substituted for the wine in this recipe.
- Can I use regular rice instead of Arborio? Arborio is recommended because its high starch content produces the creamy consistency that defines risotto.
- Why is my risotto too thick? Risotto continues absorbing liquid and thickening after cooking. Stir in additional warm broth until it loosens to your preferred consistency.
- Does risotto contain cream? It doesn’t need to. The creamy texture comes primarily from the starch released by the Arborio rice as it cooks.
More Risotto Recipes to Try
If you love risotto, there are plenty of other ways to make it depending on the season and how you like to cook. Try Mushroom Risotto in the Instant Pot for a more hands-off method, Pumpkin Risotto or Oven Risotto with Butternut Squash for cozy fall dinners, and Fresh Corn and Zucchini Risotto or Lemon Zucchini Risotto when summer produce is at its best. Risotto with Orange Juice is another delicious variation with a bright citrus flavor.
Mushroom risotto may take a little patience, but the result is a creamy, comforting dish that’s well worth the effort. With simple ingredients, clear steps, and flexible vegetarian or vegan options, this easy mushroom risotto is one you can make confidently at home. Whether you serve it as a cozy main dish or an elegant side, it’s a recipe you’ll come back to again and again.
Mushroom Risotto Recipe
Ingredients
- 6 cups chicken or vegetable broth divided
- 1 to 2 pounds cremini or white button mushrooms
- 1 Tbsp olive oil
- 2-3 shallots roughly diced
- 1 ½ cup Arborio rice
- ½ cup dry white wine or apple juice
- ½ tsp salt or to taste
- black pepper to taste
- 4 Tbsps butter
- 3 Tbsps chopped parsley or chives
- ¼ cup freshly grated parmesan cheese or to taste
Instructions
- Warm the broth: Pour the broth into a saucepan and keep it warm over low to medium-low heat while you make the risotto. You can also heat the broth in the microwave and keep it covered so it stays hot.6 cups chicken or vegetable broth
- Cook the mushrooms: Heat a large cast-iron or nonstick skillet over high heat. Add the mushrooms to the dry skillet—no oil is needed at this point. Cook, stirring frequently, as the mushrooms release their liquid. Reduce the heat to medium-high and continue cooking until the liquid has mostly evaporated and the mushrooms begin to brown. Season with a small pinch of salt and cook for about 1 minute more, until the remaining liquid has evaporated. Transfer the mushrooms to a bowl and set aside.1 to 2 pounds cremini or white button mushrooms
- Cook the shallots: Reduce the heat to medium and add 1 tablespoon olive oil to the same skillet. Add the shallots and cook for about 1 minute, until they begin to soften.1 Tbsp olive oil, 2-3 shallots
- Toast the rice: Add the Arborio rice to the shallots and stir until the grains are evenly coated with oil. Cook for about 2 minutes, stirring frequently. The edges of the rice may begin to look slightly translucent while the centers remain white.1 ½ cup Arborio rice
- Add the wine: Pour in the white wine or apple juice. Cook, stirring frequently, until the liquid has been almost completely absorbed by the rice.½ cup dry white wine
- Begin adding the broth: Increase the heat to medium-high. Add about ¾ to 1 cup of the warm broth and stir frequently as the rice absorbs the liquid. Once most of the broth has been absorbed, add another ¾ to 1 cup. Continue adding the warm broth this way, allowing each addition to be mostly absorbed before adding the next.
- Cook until al dente: Continue adding broth and stirring frequently for about 20 minutes, adjusting the heat toward medium if the risotto begins cooking too quickly. Begin tasting the rice toward the end of the cooking time. It's ready when the grains are tender but still have a slight bite in the center. The risotto should be moist and easily settle in the pan rather than looking dry or stiff.
- Add the mushrooms and season: Turn off the heat and stir the cooked mushrooms back into the risotto. Taste and season with salt and black pepper as needed.½ tsp salt, black pepper to taste
- Finish the risotto: Stir in the butter, chopped parsley or chives, and Parmesan until incorporated. If you prefer a looser risotto, stir in a little additional warm broth until it reaches the consistency you like. Serve immediately.4 Tbsps butter, 3 Tbsps chopped parsley or chives, ¼ cup freshly grated parmesan cheese
Notes
- Keep the broth warm: Adding warm broth helps maintain an even cooking temperature as the rice cooks. Keep it over low heat on the stove or heat it in the microwave and keep it covered.
- Stir frequently, not frantically: Risotto doesn't require nonstop vigorous stirring. Stir it regularly as the broth is absorbed to help the Arborio rice release its starch while cooking evenly.
- Let the rice tell you when it's done: Cooking time is a guide. Begin tasting the rice after about 18 to 20 minutes. It should be tender with a slight bite remaining in the center.
- Adjust the final consistency: Six cups of broth works well for this recipe, but risotto can also be served quite loose. Keep a little extra warm broth available and stir it in at the end if you prefer a looser consistency. Risotto will continue to thicken as it sits.
- Try different mushrooms: Cremini or white button mushrooms both work well, or use shiitake, oyster mushrooms, or a mixed mushroom blend for a deeper mushroom flavor.
- Reheat leftovers gently: Risotto thickens considerably when refrigerated. Reheat it over low heat with a splash of broth or water, adding more as necessary to loosen the rice.
- To make it vegan: Use vegetable broth and olive oil, and omit the butter and Parmesan or use your favorite plant-based substitutes.
Lovely recipe, thank you. I did the last half ladle with more wine, as my vegestock overpowered the risotto.
Thanks, Stefanie! Glad you liked it.
A driz of truffle olive oil makes it extra special!!
Oh my yes, Melanie!
I plan to make this for Easter and will need to double the recipe – can all be done in a stock pot instead of a skillet?
Hi Deborah, Absolutely, you can do everything in a stock pot. This will be delicious for an Easter dish and I’m honored for you to have chosen it. Thank you!
The risotto was so good, my family and friends loved it and asked to take home leftovers. I will make this again!
Once again making this great recipe. So glad we found it. We enjoy it so much. I use the apple juice instead of wine. Turns out perfectly.
Thank you, Sally! This made my day. I especially love hearing from another Sally 😉
Made this again it was such a hit the first time! Used baby bella mushrooms and added pinon (pine) nuts for added nutritional value second time. Either way delicious!
Hi Linda, Pine nuts sound wonderful in this recipe! I’m going to try that. Thanks for taking the time to comment!
I rarely go back to a recipe to leave a comment but this was amazing! Made it last night and added some fresh peas. I feel like this method of making risotto can be adapted to other flavors and still be the perfect texture. I have tried tons of risotto recipes and found it to be mushy but this was perfect! Thank you.
Adriann, this comment made my day! Thank you for taking the time to leave this great compliment, it means a lot. 🙂
My family loved it. I paired with pan seared salmon it was delicious, really easy ❤️
Thanks Ines! I love this recipe paired with salmon as well. I’m so glad you all loved it and really appreciate you taking the time to comment. 🙂
I’m making this for a side for dinner tonight again. It was easy to make last time and very good!
Thank you K, for making this recipe not just once but twice! Glad you like it.
Can I use jasmine rice??
Hi Colleen, I would not recommend jasmine rice. Risotto is best with a short grain rice, like the arborio listed in the recipe. If you use jasmine rice, it won’t release as much of the starch that helps make risotto so creamy.
My go to risotto recipe! Delicious and easy!!
Hi Dee, Thanks so much! I’m so happy you like it and really appreciate you taking the time to comment.
This is so good! Making it for the third time for company. My husband loves it! My new go to recipe!
That’s aweseome, Janis. Thank you!
I LOVE this recipe. I have made it countless times and it never disappoints. Thank you for sharing!
Thank you, Kate! It means a lot that you repeatedly make this recipe and I especially appreciate that you took the time to let me know. 🙂
I’ve made this recipe at least 5 times and it comes out perfectly every time! BEST risotto I’ve ever made! I’ve also shared this with several friends and have yet to have any reviews lower than “delicious” and “omg”!!
Thanks so much, Nicole! We love it and I’m glad it’s a hit for you as well. Nothing like easy comfort food, right? 🙂
I made this recipe tonight. I halved it; added frozen peas, and used Minute Rice. It turned out beautifully. I used fresh parsley and chives from my patio garden. Instead of shallots, I used Vidalia onions.
Wow Gwen, I’d never consider making risotto with Minute Rice. That’s awesome! I love the additions you made as well. Thanks for taking the time to stop by and comment. 🙂
This sounds delicious! I want to make this ahead of time to take to my sons house. He is making porchetta And I thought this would make a nice side dish. If I make it at home what would be the best way to reheat it when I get to his place, he lives 2 hours away.
Hi Barbara, I reheat the risotto in the microwave many times but you could put it in an oven-safe dish and heat in a 350F degree oven for about 20 minutes. The risotto continues to absorb the creaminess the more it sits so it won’t be as “wet” as right out of the pan but will still be delicious. Hope this helps.
I have returned to this recipe many times to make it just as directed! It’s so delicious!
This is awesome, Maureen! Thank you for making the recipe multiple times. That’s the ultimate compliment! 🙂
This is a great recipe. I made it as written the first time and now I use it as the base for other versions. Easy to follow and it emphasizes the important points that make or break a good Risotto.
Sheena! Thanks so much for this wonderful comment. You made my day. 🙂
So delicious!! I added pumpkin and spinach and it blended in so nicely. Such an easy recipe.
Wow Mackenzie, those additions sound fabulous! I’ll bet they even added to the creaminess of the risotto. Thanks for making the recipe and taking the time to stop by with your comment. It means a lot. 🙂
I’m just wondering if the recipe can be halved. Would that affect the cooking time and absorption of the broth?
Hi Brenda, I’ve never halved the recipe so I hate to speculate at how successful it’ll be. But this recipe keeps very well in the fridge so I would make the full recipe and then refrigerate half to use sometime within about 5-7 days.
My 13 year old and I made this for dinner the other night and added baby spinach to the recipe, absolutely to die for, thanks for sharing!
Hi Sara, what a great suggestion with the baby spinach! I’ll definitely add that next time. Thanks for making the recipe and taking the time to stop by and tell me about it. 🙂
I did your recipe and it was amazing! THANKYOU
Thanks Tania! Glad you liked it. It’s one of our favorites.
I made this with vegetable broth and a combination of parsley and chives. I also added in chopped fresh spinach just to up the nutrition, and I used a variety of baby bella, button, and shitake mushrooms. I also omitted the butter. It was really delicious. Yum. We served it to company and they loved it too. Thank you!
Wow Meg, I think I’m going to have to try this method. I too use vegetable broth all the time. I like your list of add ins. Thanks for making the recipe and I’m glad it was a hit.
I made this tonight, well worth the time. Thank you
Thank you Stacey, glad you liked it!
I made this tonight and it turned out fantastic! My family absolutely loved it!! I was a cup short of broth so I added a little more white wine and some water and it tasted great. I was raised by my Italian father and he was quite shocked of how good this risotto turned out. 🙂 Thanks for sharing the recipe!
Thanks so much for taking the time to post this great comment, Marygrace. I’m glad everyone, especially your “Italian father” loved this recipe. It’s one of my very favorite things to make and I get requests often. Great substitutions for the broth, by the way. Thanks again, you made my day! 🙂
Am making this tonight! I have been making risotto for 40 years (my husbands family recipe) and this will be my first rositto variation. We are both looking forward to it!
Wow Barb, I’m honored! I’m looking forward to hearing what you think of it… and I’d love your husband’s family recipe if you share. 😀
This was AMAZING! This was my first attempt at making risotto and it turned out perfectly. The picture step by steps helped tremendously, thank you! I added sautéed asparagus along with the mushrooms at the end and followed the rest of the directions to a T. Thank you for this!!
Kristina, Thanks so much for taking the time to comment and I’m glad the recipe turned out well for you. I make this risotto often, especially to take to friends who need some comfort food, this is the ticket. You made my day, I appreciate you stopping by. 🙂
Hi Sally, what we call shallots in Australia are actually what you call spring onions (or so I believe). I’ve had a good look and can’t find a proper “shallot”. I’m 20 and pretty inexperienced with cooking as this whole independence thing is rather new to me, what can I use in place of them? Would brown onions work? SOS
Hi Brooke! I would use a red onion in place of the shallot. You want about 3/4 cup of chopped onion (If you like onions, add 1 cup). This is an excellent recipe for inexperienced cooks and I think you’ll love it. Let me know how it works out for you, just be patient. I’d love to recommend other easy recipes for you if you let me know what types of food you enjoy. Good luck to you!
Hi, does the cooking wine taste like wine, if so, is there an alternative that is alcohol free and doesn’t taste like alcohol. Thank you in advance
Hi Shirley, I actually just made the risotto the other day and I have a new non-alcohol favorite; Apple juice! It adds a nice, barely sweetness. If you don’t have or want to buy apple juice, you can just use water with about 1/2 teaspoon white vinegar. This is just to give a little tang to the rice so these substitutions should satisfy you. Thanks so much for trying this recipe (you’re gonna love it!)
Looks like I’m a little late to this recipe but YES GIRL!!! My first try at risotto and not only were the directions easy to follow but the result was over the top delicious. I’m so stoked to do more of this! Thank you!
Hi Kaci, I just happen to be making this risotto for dinner as I’m reading your comments. 🙂 I’m so glad you tried it and liked it. It really is a favorite comfort food around here.
Delicious! Just made it for dinner. With a glass of white wine yum!
Jennifer, I’m glad you liked it and a glass of wine is the perfect accompaniment. I think I’ll follow your lead and make some this weekend with a glass for myself! Thanks so much for stopping by and commenting. It means a lot. 🙂
This is a fantastic recipe! I make this all the time. The flavor is absolutely delightful, and has become a family favorite.
Just finished making it, new favorite dish very delicious. Always loved mushroom risotto now I know I can make it. Thanks for the recipe ?
Hi JanaBeth, I’m so glad you liked the recipe! This remains one of my family’s favorite meals and whenever I’ve shared it with others, they can’t get enough either. Thanks for taking the time to comment! It means a lot.
Made this recipe tonight. It was excellent. And I followed your way of cooking the mushrooms too. Will definitely do this again. thanks for sharing.
Thanks for taking the time to post, Theresa! And I’m glad you liked the recipe.
Such a simple foolproof recipe.
Thank you
My words exactly. Thanks David, for taking the time to stop by.
Just searched and found this recipe today, and we cooked it tonight. It took longer than the recipe said but it was SO worth it! We added pork. Thanks for sharing it!
Hi Morgan, I’m glad you all liked the recipe. I’ve noticed that sometimes depending on the brand of rice I buy, the recipe will take a bit longer for me too. Thanks for your input to help make others aware of this possibility. I will actually put a note in the recipe about this. Thanks for taking the time to comment, too!
I am so happy to have found a recipe that is gluten and dairy free that is delicious. Didnt think that would ever happen. Recently found out I am gluten intolerant on top of dairy intolerant and have been searching for recipes to try. This is for sure a keeper. First time trying risotto and it turned out great. The large amount will allow for leftover for lunch during week:). The box of rice has a version with shrimp and asparagus might try that next. I think once you get down the basic recipe the possibilities would be endless. Thanks for the delicious recipe.
Jennifer, This is such a favorite recipe of my closest friends and family, I’m so glad you found it to meet your gluten and dairy-free needs. Love the idea of adding shrimp and asparagus! Thanks for taking time to comment. I appreciate it!
I made this recipe last night. It took a little longer then expected but it was absolutely delicious ! Keeping this one to make again & again … Thank you !!
I’m glad you liked it! Thanks for taking the time to come by and comment. 🙂
Thank you for the recipe and the tips, specially about the mushrooms getting all that liquid absorbed was a good tip. I made thie vegetarian version of this risotto for dinner today and was a great hit! 🙂
I love mushroom risotto so I’ll be giving this recipe a try soon. However, I make my own mushroom risotto very frequently, using similar steps except that I don’t use any white wine (I don’t think there’s any need to and, in my experience, the addition of white wine makes no real difference to the taste!). As a vegetarian, I also use vegetable stock, not chicken stock. Also, I often add in some pearl barley when I add the arborio rice at the beginning, to sauteed onions. At the end I add a little knob of butter and a few spoonsful of cream cheese to melt in with the risotto and then serve, with or without parmesan as the risotto is creamy and cheesy enough without it!
Hi Cat, Thanks for sharing your preferences. I have made risotto with and without white wine. I think the wine gives a little brightness (the same flavor can be achieved using a little white wine vinegar), but it is definitely delicious with or without. The barley sounds interesting and I’ll have to try that sometime. Thanks for your input.
This has become a regular meal in our house. One of my favorite recipes now!
Thanks so much Susan. You made my night with this! I’m honored that this is part of your regular recipe routine.
I made this for Easter dinner over the weekend and it was SO delicious! It was my first time making risotto and I was a little nervous to be testing it out to serve to my family but it was perfect and your instructions made it so easy to follow! Will be making again for sure! Served it with baked ham, roasted carrots & sauteed green beans!
Kate, you just made my day. It’s definitely one of our favorite meals and I’m so glad you had success with it. Thanks for taking the time to comment! 🙂
I have never left a comment on a recipe blog before. I could not resist this time. All I can say is: “Wow!” I served this over some fresh spinach and really enjoyed eating it for dinner tonight. Thank you for this recipe. It’s worthy of being printed!
Lisa, thank you so much, you have made my day. I will tell you, this is one of the recipes I make to take to friends who need a nice gesture or pick-me-up. I’m so glad you liked it and appreciate you taking the time to comment, it means so much. Have a wonderful week.
I love this recipe! I’m young and still learning to cook and this is the only thing I look forward to making AND actually enjoy! Thank you!!!!
Amy, Even though we don’t know each other, I’m so proud of you learning how to cook at a young age. Keep it up and you’ll just keep getting better and you’ll love cooking more and more! I’m so happy you like this recipe. Contact me anytime if you ever have cooking questions or want some other fun, yummy and easy recipes to try. Never give up!
This risotto recipe totally rocks! The only variation I made was to add garlic when I sautéed the shallots, and I used chopped basil instead of chives. My family loved it, and it makes a perfect side dish for steak, chicken or seafood. Thank you so much!
Beth, thanks so much for making the risotto and taking the time to stop by. I love the idea of using fresh basil and will definitely try that next time since that’s also one of my favorite herbs. I too add a little garlic to this dish now and then. Have a great night and thanks again. I love when people comment on the recipes. It means a lot to me.
Just made for dinner tonight and it turned out AMAZING! Thanks for such a great tutorial.
This looks so delicious that I may be making this recipe this week. We love mushrooms and I always think it is a great addition to any recipe!
Thanks Alicia! You won’t be sorry. It’s a huge favorite around here. Let me know how it turns out for you.
I’ve enjoyed this recipe several times. I have to say that it is absolutely delicious! Perfect for any meal as a side, or add shrimp or chicken to make it a meal. This recipe has been the ultimate comfort food! Yummilicious!
I am yet to make risotto but I can’t resist after seeing your awesome tutorial! Pinned!!
Thanks so much Leigha! This risotto is so easy and I know you’ll love it. I made it for a friend in need the other day and when she called after trying it, the first thing out of her mouth was “Best risotto ever” – And she is an honest and discerning critic! Glad you found it and I’d love to hear what you think after trying it. Have a great weekend.
I tried to give this recipe five (deserved) stars and for some reason it wouldn’t let me! It would only let me rate it two stars. Trust me….it’s FIVE
Just made this. It is SPECTACULAR. We topped it with Treeline’s Cracked Pepper Vegan Cheese and served with roasted Brussel Sprouts on the side. Simply amazing recipe (and my very first Risotto). Thank you!
Made this for dinner last night and it was delicious. The only thing I changed was that I only had Marsala cooking wine so that is what I used.
This risotto was so good, my whole family loved it. I didn’t have arborio rice, but used a short grain rice instead and it was delicious. This was my first time making risotto so your pictures were very helpful. Thanks for the recipe.
Becki, I’m glad the photos helped you and I’m happy your family liked it! I make this regularly around here because we all love it as well. Good job using a short grain rice for your substitute!
Thanks so much for this recipe and for taking the time to make such a great photo tutorial; it was really helpful as I’d found risotto quite tiresome to make before, just like you mention in your introduction, and hadn’t made it for ages.
I’d originally been looking for a recipe for mushroom and asparagus risotto but none that I found had such clear instructions as yours, so I followed yours and just added the asparagus after the wine, which luckily worked ok.
I’d taken mine out after completing the vegan version, intending to add the butter to the my husband’s portion but he tasted it and was amazed how tasty and creamy already without it, so he went with the healthier option too!
Just made this for the first time and we loved it! Only one thing confused me. I’m new at cooking with mushrooms like this, and you said to cook them until they start to absorb their own juice, then remove them from the pan, but you didn’t mention what to do with the rest of the juice (ours had about a cup of juice left over). I decided to discard it but it might be handy to specify if that is what should be done. Without the juice, it was great though! Thanks for sharing the recipe!
Sally, this looks amazing! I am going to try this for my Thanksgiving side but I need to double the recipe. Should I double everything? Even the broth and wine?
Hi Julia, this will be fabulous at the Thanksgiving table! I’m seriously considering making it myself. I would double everything except maybe the broth. I would have double the amount on hand, but just kind of watch it as you go and you might not need the last one or two cups. Also, double the amount will take a bit longer to make (not twice as long, though). Happy Thanksgiving and thanks for including one of my recipes for this special day.
I made this today and it was amazing. This was my first try ever to make risotto and I’m so glad it used this recipe!!!
Lindsay, you made my weekend. I’m honored that my recipe made it for your first try with risotto. Thank you! 🙂
Looks awesome – do you suppose it could be made ahead, say, earlier in the day to be served at a dinner party around 6 o’clock?
Absolutely, Charlene! Enjoy. I LOVE this risotto and it’s even better reheated.
This recipe was delicious veganized. Didn’t have the chives/parsley and it was still fantastic. Thanks!
Hello,
I was going to try this on the weekend but I don’t drink any wine.. is that required? What happens if I don’t add the wine?
Thanks!
Hello JD,
You can use regular white cooking wine which has no alcohol. You can find it in your grocer in the section selling vinegar. This is one of my family’s favorite meals. I hope you like it, too! 🙂
This recipe was absolutely amazing. We’ve had it twice now and it is absolutely to die for. Thank you so much for this!
– A very happy vegan Allie
Allie, Thanks for taking the time to comment on one of my favorite recipes! So glad you liked it. 🙂
I love mushroom risotto! This looks great! Thank you for sharing!
Lauren, Thanks for your comment. This is a simple recipe but the flavors are over the top! I hope you try it.