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Creamy Mushroom Risotto Recipe Easy Homemade Cozy Comfort with Fresh Herbs

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A cozy and creamy mushroom risotto made with fresh herbs, Arborio rice, and a rich mushroom broth. Perfect for a comforting weeknight dinner with simple ingredients and easy steps.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 10 oz (280g) mixed cremini and white button mushrooms, sliced
  • 4 cups (950ml) vegetable or chicken broth, kept warm
  • ½ cup (120ml) dry white wine (optional)
  • 3 tablespoons (45g) unsalted butter, divided
  • 2 tablespoons (30ml) olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons chopped parsley
  • ½ cup (50g) Parmesan cheese, finely grated
  • Salt and black pepper, to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Warm the broth: Pour 4 cups (950ml) of broth into a medium saucepan and keep it simmering on low heat.
  2. Sauté mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in the skillet over medium-high heat. Add sliced mushrooms and a pinch of salt, sauté until golden and browned, about 6-8 minutes. Set mushrooms aside.
  3. Cook aromatics: In the same skillet, add remaining olive oil and butter. Lower heat to medium, add chopped onion, and cook until translucent, 4-5 minutes. Add minced garlic and fresh thyme leaves, cook 30 seconds until fragrant.
  4. Toast the rice: Add Arborio rice to the skillet. Stir well to coat the grains with butter and oil. Cook for 2-3 minutes until edges look translucent but centers are still white.
  5. Deglaze with wine: Pour in dry white wine, stirring gently until mostly absorbed. If skipping wine, start adding broth now.
  6. Add broth gradually: Using a ladle, add about ½ cup warm broth to the rice. Stir gently but constantly until liquid is almost absorbed before adding the next ladle. Repeat for about 18-20 minutes until rice is creamy and tender but still al dente.
  7. Incorporate mushrooms: About halfway through broth addition, stir the sautéed mushrooms back into the risotto.
  8. Finish with cheese and herbs: When rice is cooked, remove from heat. Stir in grated Parmesan cheese and chopped parsley. Season with salt, pepper, and optional lemon zest.
  9. Rest and serve: Let risotto sit for a minute or two to thicken slightly, then serve warm. Garnish with extra parsley or a drizzle of olive oil if desired.

Notes

Keep broth warm to ensure even cooking. Stir gently but constantly to release starch and create creaminess. Toasting the rice before adding broth locks in texture. For dairy-free version, skip butter and Parmesan and use coconut or cashew cream. Use low-sodium broth to control salt. Add protein like cooked chicken or shrimp for a boost.

Nutrition

Keywords: creamy mushroom risotto, easy risotto recipe, homemade risotto, comfort food, fresh herbs, Arborio rice, mushroom recipe

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