Discover the rich flavors of creamy mushroom risotto with this easy recipe! Made with Arborio rice, tender mushrooms, and a touch of Parmesan, this dish is perfect for a cozy dinner. Whether you're using butter or olive oil, each creamy bite is sure to delight. Ready in just 30 minutes, it's the ideal recipe for impressing family and friends.
1 cup Arborio rice
4 cups low-sodium vegetable broth
1 cup mushrooms (cremini or button), sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
2 tablespoons butter (or olive oil for vegan option)
1/2 cup heavy cream (or coconut cream for a dairy-free version)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
![To make creamy mushroom risotto, you'll need these main ingredients: - 1 cup Arborio rice - 4 cups low-sodium vegetable broth - 1 cup mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons butter (or olive oil for vegan option) - 1/2 cup heavy cream (or coconut cream for a dairy-free version) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy dish that warms the heart. You can add these optional ingredients to boost the flavor of your risotto: - White wine (about 1/2 cup) - Fresh thyme or rosemary - Peas or spinach for color and nutrition - Lemon zest for a citrus twist These additions can take your risotto to the next level and make it even more delicious. If you have specific dietary needs, here are some easy swaps: - Use quinoa instead of Arborio rice for a gluten-free option. - Replace butter with vegan margarine or olive oil for dairy-free cooking. - Try cashew cream instead of heavy cream for a nut-based alternative. These substitutions help you enjoy creamy mushroom risotto while meeting your dietary preferences. For the full recipe, check out the recipe section. To make creamy mushroom risotto, you need to prep a few items first. Gather your ingredients. You will need: - 1 cup Arborio rice - 4 cups low-sodium vegetable broth - 1 cup mushrooms (cremini or button), sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 tablespoons butter (or olive oil for vegan option) - 1/2 cup heavy cream (or coconut cream for a dairy-free version) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, measure out your ingredients. This step saves time and helps you stay organized. Chop the onion and garlic finely. Slice the mushrooms thinly. Keeping everything ready makes cooking smoother. Start by warming the vegetable broth in a saucepan over low heat. Keeping it warm is key for a creamy risotto. In a large skillet, melt the butter or heat the olive oil over medium heat. Add the chopped onion first. Cook it until it turns soft and clear, about 3-4 minutes. Now, add the minced garlic and sliced mushrooms. Cook for another 5 minutes. You want the mushrooms to be tender. Once cooked, add the Arborio rice. Stir the rice well to coat it with the onion and mushroom mix. Let it cook for about 2 minutes. This helps the rice absorb flavors. It's time for the broth. Add one ladle of warm broth to the skillet. Stir continuously while it cooks. Wait until most of the liquid absorbs before adding more broth. Repeat this step for about 18-20 minutes. The rice should be creamy and just slightly firm. Once the rice reaches the right texture, stir in the heavy cream and grated Parmesan cheese. Season it with salt and pepper to taste. Mix everything well until smooth. Now, remove the skillet from heat and let it sit for a couple of minutes. This helps the flavors meld together. Just before serving, garnish your risotto with chopped fresh parsley. The green parsley adds color and freshness to your creamy mushroom risotto. Enjoy your delicious homemade dish! For the complete cooking guide, check out the Full Recipe. To make the best risotto, you need to cook it slowly. Start by heating your broth in a separate pot. It should be warm, not boiling. This helps the rice cook evenly. When you add broth, do it one ladle at a time. Stir it in and wait until most of the liquid is gone. This method gives risotto its creamy texture. Make sure to keep the heat on medium. Too high heat will burn the rice. Too low will make it take too long to cook. One common mistake is adding too much broth at once. This can make the rice gummy instead of creamy. Another mistake is not stirring enough. Stirring helps release the starch from the rice, which creates creaminess. Don't skip adding salt until the end. This can cause the rice to absorb it unevenly. Lastly, avoid using cold broth. Cold broth shocks the rice and slows down cooking. If you have leftover risotto, store it in an airtight container. It will keep in the fridge for about 3 days. When you want to reheat it, add a splash of broth or water. This helps bring back its creamy texture. Heat it gently on the stove over low heat. Stir often to warm it evenly. You can also use the microwave, but keep an eye on it. Stir in some fresh cheese or herbs when reheating for extra flavor. For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily make a vegan version of creamy mushroom risotto. Start by swapping regular butter for olive oil. Use nutritional yeast instead of Parmesan cheese. This adds a cheesy flavor without dairy. For creaminess, replace heavy cream with coconut cream. It gives a nice, rich texture. To boost nutrition, add proteins or vegetables. You can mix in cooked chickpeas or lentils. These add fiber and protein. Try adding spinach or peas for extra color and nutrients. They cook quickly and blend well. You can even toss in roasted butternut squash for sweetness. Experiment with flavors to create your version. Add herbs like thyme or rosemary for depth. A splash of white wine can add brightness. You could also mix in sun-dried tomatoes for a tangy twist. Try different mushrooms like shiitake for unique tastes. These small changes can make a big difference. Check the full recipe for more ideas. Each serving of creamy mushroom risotto is around 400-450 calories. This dish has a balance of carbs, fat, and protein. The Arborio rice gives it a hearty base. The cheese and cream add richness, while mushrooms provide fiber and vitamins. Depending on your choices, calories may vary a bit. - Mushrooms: They are low in calories and high in nutrients. They boost your immune system and add antioxidants. - Arborio Rice: This rice is high in carbs, which give you energy. It also has some protein and fiber. - Parmesan Cheese: It adds protein and calcium, good for bones. - Butter: It provides healthy fats, but you can swap it for olive oil for a heart-friendly option. - Heavy Cream: It adds creaminess and richness, but you can use coconut cream for a lighter touch. - Use low-fat cheese or nutritional yeast for a vegan twist. - Swap heavy cream for a lighter version like almond milk or coconut cream. - Add veggies like spinach or peas for extra nutrients. - Limit salt by using low-sodium broth. - Control portion sizes to ensure balanced meals. For a full recipe, check out the Creamy Mushroom Risotto recipe above! To make creamy risotto from scratch, follow a few simple steps. First, heat broth in a pot. In a skillet, cook chopped onion in butter until soft. Add mushrooms and garlic, cooking until tender. Stir in Arborio rice, coating it well. Then, add warm broth gradually, stirring often. This helps the rice release its starch. Keep adding broth until the rice is creamy and just tender. Finally, stir in cream and cheese for extra flavor. This method ensures a rich, creamy texture every time. Yes, you can make risotto ahead of time. Cook it fully and let it cool. Store it in the fridge for up to three days. When ready to serve, reheat it on the stove. You might need to add a bit more broth or water. Stir often to regain that creamy texture. This is a great way to save time on busy days. The best rice for risotto is Arborio rice. It has a high starch content, which helps create that creamy texture. Other good options are Carnaroli and Vialone Nano. These types of rice absorb liquid well and stay firm. Avoid using long-grain rice, as it won't give you the same results. Yes, you can make risotto without broth. Use water instead, but it may lack flavor. You can add herbs or spices to enhance the taste. Cooking with wine also adds depth. However, using broth is recommended for the best flavor and creaminess. Creamy mushroom risotto pairs well with many dishes. Serve it with a simple green salad for freshness. Grilled chicken or fish complements the richness nicely. You can also add roasted vegetables for a colorful plate. For a cozy meal, serve with garlic bread or crusty rolls. These options balance the flavors and textures beautifully. You learned how to make creamy mushroom risotto step by step. I shared tips to avoid mistakes and make it perfect. Remember, you can customize it with different flavors and ingredients. This dish is both tasty and healthy if you choose wisely. Enjoy every bite and share it with friends. Happy cooking!](https://juliesdish.com/wp-content/uploads/2025/06/7c47bc03-b2b3-4f2c-9da3-3c2f1acc9ca2-250x250.webp)