cream of mushroom risotto recipe

Written ByJenny Smyth Posted on
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The Best cream of mushroom risotto recipe

I am so excited to share with you my favorite cream of mushroom risotto recipe. This dish is a staple in our household, and for good reason – it’s easy to make, delicious, and packed with nutrients. Risotto is a traditional Italian dish that originated in the north of Italy, where it was served as a side dish or light meal.

The creamy texture and earthy flavor of the mushrooms make it a perfect comfort food for any occasion. As a busy mom, I appreciate how quickly this recipe comes together. It’s perfect for a weeknight dinner or a special occasion like holidays or family gatherings.

My kids love helping me stir the risotto and watching it transform from a liquid to a creamy, golden dish. We often serve it with roasted chicken or pork chops for a hearty and satisfying meal. The best part about this recipe is the health benefits – Arborio rice is high in fiber and low in calories, while mushrooms are rich in antioxidants and vitamins.

The Parmesan cheese adds a nice dose of calcium and protein. This recipe is not only delicious but also nutritious and filling. One of the key techniques to making a great risotto is stirring constantly, allowing the rice to absorb the liquid slowly and evenly.

I like to use a wooden spoon to stir, as it helps to distribute the heat evenly throughout the pan. Don’t be afraid to add more liquid if needed – it’s better to have some leftover liquid than to have the risotto become too thick.

Cream of Mushroom Risotto

4.7 from 955 votes

A rich and creamy risotto made with earthy mushrooms and Arborio rice. This classic Italian dish is comforting and flavorful, perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 1/2 cups Arborio rice
4 1/2 cups chicken or vegetable broth, heated
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 tbsp heavy cream
Salt and pepper to taste
2 tbsp chopped fresh parsley, for garnish

👨‍🍳Directions

1In a large skillet, melt butter and olive oil over medium heat.
2Add onion and cook until softened and translucent, about 3-5 minutes.
3Add garlic and cook for an additional 1 minute until fragrant.
4Add mushrooms to the skillet and cook over medium heat until they release their moisture and begin to brown, about 5-7 minutes.
5Ensure that the mushrooms are evenly cooked and have a slightly golden color.
6Stir in the Arborio rice and coat it well with the butter and oil mixture.
7Cook for 1-2 minutes, stirring constantly to toast the rice slightly.
8Pour in the white wine and stir continuously until the liquid is fully absorbed.
9This should take about 2-3 minutes.
10The rice should look slightly glossy.
11Begin adding the heated broth, one ladle at a time, stirring constantly.
12Allow the rice to absorb the broth before adding more.
13This process should take about 20-25 minutes.
14The rice should be creamy and al dente, with a slight bite to it.
15Once the rice is cooked, remove the skillet from the heat.
16Stir in the Parmesan cheese and heavy cream until well combined.
17Season with salt and pepper to taste.
18Let the risotto rest for 2-3 minutes, then garnish with chopped fresh parsley.
19Serve immediately while hot and creamy.

🔧Equipment

Large skillet
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure the broth is heated before adding it to the rice to maintain a consistent cooking temperature. You can also add other vegetables like spinach or peas for extra nutrition.

Watch Video Of How Cream of Mushroom Risotto Works

This cream of mushroom risotto recipe is always a good idea for any occasion – whether it’s a family gathering, holiday dinner, or just a quick weeknight meal.

The leftovers can be stored in an airtight container in the refrigerator for up to 24 hours or frozen for later use.

Reheating is easy by placing it in a saucepan over low heat and stirring constantly until warmed through.

❓ Frequently Asked Questions About Cream of Mushroom Risotto

Q: What type of mushrooms should I use for this recipe?

For this recipe, I recommend using cremini or shiitake mushrooms. They have a rich, earthy flavor that pairs well with the creamy risotto. You can also use other varieties like button or portobello mushrooms if you prefer.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time, but it’s best consumed within 24 hours of preparation. Simply store the cooked risotto in an airtight container in the refrigerator until ready to reheat.

Q: How do I reheat this recipe?

To reheat this recipe, place it in a saucepan over low heat and stir constantly until warmed through. You can also add some extra broth or water if needed to prevent drying out.

Q: Can I substitute Arborio rice with other types of rice?

No, Arborio rice is specifically designed for risotto recipes due to its high starch content and ability to absorb liquid without becoming mushy.

Q: How long does this recipe take to prepare?

This recipe takes approximately 30-40 minutes to prepare, depending on your skill level and number of servings.

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