Easy Mushroom Risotto
Easy homemade mushroom risotto recipe with creamy arborio rice, sautéed mushrooms, and Parmesan. Vegetarian, gluten-free dinner ready in 45 minutes.
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cups mixed mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth, warmed
- 0.25 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 2 green onions, sliced thin
- 1 tbsp fresh parsley, chopped
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- 2
Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 8 minutes.
- 3
Transfer the cooked mushrooms to a plate and set aside.
- 4
Add the remaining tablespoon of olive oil to the same skillet over medium heat.
- 5
Stir in the diced onion and cook until it becomes soft and translucent, about 4 minutes.
- 6
Add the minced garlic and fresh thyme to the onion mixture, stirring constantly until fragrant, approximately 1 minute.
- 7
Pour the arborio rice into the skillet and toast it gently while stirring for 2 minutes to lightly coat each grain.
- 8
Deglaze the pan by adding the white wine and stir until it's almost completely absorbed by the rice.
- 9
Begin adding the warmed vegetable broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more, about 18 minutes total.
- 10
Return the cooked mushrooms to the skillet during the last 5 minutes of cooking.
- 11
When the rice is creamy yet still slightly firm to the bite, remove the skillet from heat.
- 12
Stir in the butter and grated Parmesan cheese until fully melted and incorporated.
- 13
Season the risotto with sea salt and black pepper to taste.
- 14
Divide the risotto among serving bowls and garnish with sliced green onions and fresh parsley before serving immediately.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| arborio rice | carnaroli rice or brown rice | Brown rice adds more fiber and nutrients while maintaining creamy texture when stirred properly; carnaroli rice is a sturdier alternative that also works beautifully |
| unsalted butter | extra virgin olive oil | Using additional olive oil instead of butter reduces saturated fat and adds anti-inflammatory polyphenols while maintaining creaminess through proper stirring technique |
| white wine | vegetable broth or lemon juice with water | Vegetable broth deepens savory notes alcohol-free, while lemon juice adds brightness and acidity without alcohol; both options support gut health |
| Parmesan cheese | nutritional yeast or aged cheddar | Nutritional yeast provides umami without dairy while adding B-vitamins; aged cheddar intensifies flavor so less quantity is needed, reducing sodium |
| mixed mushrooms | cremini, shiitake, and oyster mushrooms in combination | This specific blend maximizes umami compounds and offers diverse polyphenols; shiitake mushrooms contain beta-glucans beneficial for gut health and immune function |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 418 |
| Total Fat | 13g |
| Saturated Fat | 3g |
| Cholesterol | 8mg |
| Sodium | 615mg |
| Carbohydrates | 60g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 13g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
