Name: Fresh Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 4 tablespoons extra-virgin olive oil; 1 1⁄2 pounds mixed mushrooms, chopped; 3⁄4 teaspoon sea salt, plus more to taste; Freshly ground black pepper; 1 medium yellow onion, chopped; 2 garlic cloves, finely chopped; 1 tablespoon fresh thyme leaves; 1/2 teaspoon dried rosemary; 11⁄2 cups uncooked Arborio rice, rinsed; 1/2 cup dry white wine; 4 cups vegetable broth, warmed; 1⁄2 cup grated Parmesan cheese (dairy or non-dairy) as topping (optional); Fresh parsley, for garnish

If you’re looking for a comforting, flavorful dish that’s surprisingly easy to make, Fresh Mushroom Risotto is your answer. This creamy and savory recipe highlights delicious, earthy mushrooms in every bite, making it a standout meal for any occasion.

Whether you’re hosting dinner guests or preparing a cozy family meal, you’ll love how simple this dish is to whip up while still delivering an impressively gourmet result.

One skillet dinner-Fresh Mushroom Risotto

But this post isn’t just about making the perfect risotto. We’ll also explore how to store it, the different mushroom varieties you can use, fun variations for the dish, and expert tips for ensuring risotto success.

Ingredients for Mushroom Risotto

4 tablespoons extra-virgin olive oil
1 1⁄2 pounds mixed mushrooms, chopped
3⁄4 teaspoon sea salt, plus more to taste
Freshly ground black pepper
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon dried rosemary
1 1⁄2 cups uncooked Arborio rice, rinsed
1/2 cup dry white wine
4 cups vegetable broth, warmed
1⁄2 cup grated Parmesan cheese (dairy or non-dairy) as topping (optional)
Fresh parsley, for garnish

How To Make Fresh Mushroom Risotto

Heat 2 tablespoons of olive oil in a large, deep skillet over medium
heat. Add the mushrooms with 1⁄2 teaspoon of salt and some pepper. Cook for 8 minutes, stirring occasionally, until they are browned and tender. Remove the mushrooms from the pan and set them aside. If needed, cook in portions to avoid crowding the pan.
Wipe the pan clean and place it back on the heat. Add the remaining 2 tablespoons of olive oil, followed by the onion and 1⁄4 teaspoon of salt. Cook for 5 to 8 minutes until the onion softens and appears translucent. Add the garlic, thyme, rosemary, lemon juice and rice, and cook for 1 minute. Carefully pour in the wine and stir until it reduces, about 1 to 3 minutes.
Gradually add the broth, 3⁄4 cup at a time, stirring constantly, letting each addition absorb before adding more. Stir in most of the mushrooms. After adding the remaining amount of broth and having It absorb, add the 1/2 cup of coconut milk, cooking for 30 seconds – 1 minute. Add the remaining mushrooms and turn off the heat. Your rice should be slightly al-dente. Adjust seasoning to taste.
To serve, garnish with parsley and top with grated cheese (dairy or non-dairy), if desired.

How to Store Mushroom Risotto

Got leftovers? Storing risotto properly is key to preserving its flavor and texture. Here’s what you need to know:

Refrigeration

Once your risotto cools to room temperature, transfer it to an airtight container and store it in the refrigerator. Refrigerated mushroom risotto lasts for 3 to 4 days. Just ensure it’s reheated thoroughly before serving.

Freezing

While risotto is best eaten fresh, you can freeze it if absolutely necessary. Scoop the cooled risotto into airtight freezer-safe containers or resealable bags, removing as much air as possible. Freeze for up to 2 months. When ready to eat, thaw it in the fridge and warm it gently on the stovetop with a splash of broth to restore its creamy texture.

How Long at Room Temperature?

Risotto should not be left at room temperature for more than 1-2 hours due to its delicate ingredients. Beyond this window, bacteria can grow, reducing food safety and freshness.

Easy Dinner Ideas:

Easy Chili Soup
Chicken Casserole with Broccoli and Rice
Taco Bell’s Cheesy Gordita Crunch

Types of Mushrooms You Can Use

One of the best things about Fresh Mushroom Risotto is its versatility when it comes to mushrooms. Different mushrooms bring unique flavors and textures to the dish. Here are a few excellent options to consider:

Cremini or Baby Bella Mushrooms

These are the go-to mushrooms for risotto—earthy, tender, and flavorful.

Portobello Mushrooms

For a meatier bite and a richer texture, portobello mushrooms are perfect.

Shiitake Mushrooms

Shiitakes bring an umami-packed, slightly smoky flavor to your dish.

Oyster Mushrooms

These are delicate and mild, adding a subtle flavor that pairs wonderfully with herbs like thyme and rosemary.

Porcini Mushrooms (Dried)

Rehydrated porcini mushrooms deliver bold, nutty flavors, taking your risotto to the next level. Save the soaking liquid to add even more depth to your broth.

Mixing multiple mushroom types can add layers of complexity to your risotto that are truly irresistible.

Variations to Our Easy Mushroom Risotto

Love experimenting? You can tweak this recipe to suit your preferences or dietary needs. Here are some fun ways to mix it up:

Add Protein: Stir in cooked chicken, shrimp, or crispy pancetta for added heartiness.
Go Vegan: Replace Parmesan cheese with nutritional yeast or a vegan cheese alternative, and use coconut cream for an ultra-creamy finish.
Herb Explosion: Switch up the herbs—sage, basil, or parsley can offer refreshing twists to the dish.
A Splash of Citrus: Brighten the dish by adding lemon zest or orange zest along with the juice, giving it a zippy citrus kick.
Cheesy Take: Mix in mascarpone, cream cheese, or goat cheese for extra richness.

Feel free to tailor this risotto to your tastes—there are no wrong answers!

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Tips and Tricks for Perfect Mushroom Risotto

Making risotto can feel a little intimidating, but these tips will ensure your dish turns out restaurant-worthy every time:

Use Arborio Rice: This short-grain rice is starchy, which creates risotto’s signature creaminess. Don’t substitute it with other rice varieties.
Warm Your Broth: Use warm vegetable broth to maintain the cooking temperature and ensure the rice absorbs liquid evenly.
Don’t Rush It: Adding the broth gradually and stirring often is crucial—it’s what makes the risotto creamy. This dish is all about patience!
Cook Mushrooms Separately: Browning mushrooms separately ensures they don’t release water during cooking, which can make your dish soggy.
Taste as You Go: Season with salt and pepper throughout the process, and taste frequently to ensure the flavor is balanced.
Don’t Overcook the Rice: Aim for al dente rice—it should be cooked through but still have a slight bite.
Finish Strong: Stirring in fresh herbs and Parmesan (or its alternatives) right at the end will amp up the flavor.

Enjoying Your Mushroom Risotto

Fresh Mushroom Risotto is so much more than a dish—it’s an experience. From the aroma of sautéed mushrooms to the velvety texture of the rice, this recipe will appeal to your taste buds and impress anyone lucky enough to share your meal.

Try it yourself, and don’t hesitate to experiment with mushrooms and creative variations to make this dish your signature. For food enthusiasts, home cooks, and healthy eaters, this easy recipe is the perfect way to elevate any dinner table.

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