Mushroom Risotto

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Mushroom Risotto is creamy Italian rice dish made with Arborio rice and loaded with mushrooms. A vegetarian dish that is comfort in a bowl!

Mushroom Risotto
Mushroom Risotto

Although risotto can be a little time consuming, it’s so worth it! It’s not complicated, it just requires attention as you need to slowly stir in the stock, let it absorb, stir in some more and repeat until it’s tender. I used Baby Bella (crimini) mushrooms, but you can use portobella, porcini, shiitake, white button or a combination of all four. If you’re not a fan of mushrooms, try this Asparagus Risotto, Butternut Squash Risotto, Creamy or these Seared Scallops over wilted Spinach and Parmesan Risotto.

Mushroom Risotto

If you need a dish to keep you mindful, risotto is it because it’s not the kind of dish you turn on and walk away from. Instead it’s slowly cooked with ladle-fuls of broth, adding more each time it’s absorbed. Mushrooms simmered in broth are mixed in at the end topped with lots of Parmesan Cheese. You can serve this as a main dish or side.

How To Know When Risotto is Done:

The best way to know is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.

Mushrooms Nutrition

A nutrient powerhouse, mushrooms are the only source of vitamin D in the produce aisle. Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. Interesting fact, since mushrooms don’t require daylight and are grown indoors, they are in season year round.

What To Serve with Mushroom Risotto

Risotto is a gluten-free dish. You can have this as a main dish or serve it as a side dish with pork, chicken or turkey.

Mushroom Risotto

More Mushroom Recipes You’ll Love:

 

Mushroom Risotto
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4.86 from 21 votes
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Mushroom Risotto

333 Cals 11 Protein 52 Carbs 5.5 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian
Mushroom Risotto is creamy Italian rice dish made with Arborio rice and loaded with mushrooms. It takes time to cook, but so worth the wait!

Ingredients

  • 2 cups Baby Bella (crimini) mushrooms, sliced
  • 1 clove garlic, diced
  • 2 cups arborio rice
  • 1 tsp olive oil
  • 3 tsp butter
  • 2 shallots, minced
  • 1 cup white wine
  • 8 cups fat free vegetable stock or broth, or chicken stock
  • kosher salt and pepper
  • 1/2 cup grated parmesan cheese
  • 4 tbsp chopped parsley

Instructions

  • Heat the stock in a small pot and keep on low heat.
  • In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute.
  • Add 1/2 cup of the stock or broth and let the mushrooms cook about 4 minutes. Set aside.
    cook mushrooms in broth
  • Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
  • Add rice mixing well until well coated and translucent, about 2 minutes.
  • Add wine, salt and pepper and mix well until it is absorbed into the rice.
  • Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.
    How Do You Know When Risotto is DOne
  • Add mushrooms, parmesan cheese and parsley, mix well and serve.

Notes

Refrigerate up to 4 days.
How To Know When Risotto is Done: The best way to know is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.
Mushroom Variations: I used Baby Bella (crimini) mushrooms, but you can use portobella, porcini, shiitake, white button or a combination of all four.

Nutrition

Serving: 1cup, Calories: 333kcal, Carbohydrates: 52g, Protein: 11g, Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 934mg, Fiber: 0.5g, Sugar: 3g
WW Points Plus: 7
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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129 comments

  1. I already made it a couple of times. We just love it. 
    It’s gonna be a regular staple in our house. 
    So good!!!

  2. Have made this twice and never changed or added a thing. We love it!

  3. This sounds good, but am trying to keep refined starches out of my diet. Can I substitute brown rice instead?

  4. This is SO GOOD! Literally eating this now and had to make sure to write a comment because I will forget good. I will admit I didn’t have a heavy pot but I did it…probably why it took me an hour but it still turned out amazing. I also apparently didn’t have enough parm but had shredded Italian cheese so I threw that in and it was fine. I will be adding arborio rice to my staples and putting a dutch oven on my list of things to get sooner rather than later.

  5. This was to die for!  We did however eat it for days. Does the 2 cups of rice mean raw?
    I want to cook again but don’t want so much left over.

  6. Absolutely delicious.
    However was anyone able to cook it in 20-25 minutes??? It took me an hour for my rice to absorb all 8 cups.

  7. What is a substitute  for the white wine?

  8. I was hesitant to make this for my picky hubby and sons. I knew my hubby would say ‘where’s the meat?’ But I took a chance and made it tonight. I added chopped cooked chicken and peas at the end. It was delicious! Could’ve used more mushrooms, but otherwise excellent. My hubby said it reminded him of pot pie haha.

    And 8 cups of stock is accurate 😉

    Thanks for another winner, Gina! My hubby knows, if it tastes great, it’s probably Skinnytaste!