I’m sharing my favorite from Mushroom Risotto Recipes, a creamy wild mushroom risotto packed with rich, savory flavor that becomes a meatless main I’ll happily make again.

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I love a dish that feels fancy but doesn’t make me sweat, and this wild mushroom risotto does exactly that. Using mixed wild mushrooms and creamy Arborio rice, it somehow tastes like something you went out for, yet you made it at home.

I promise there are little tricks that punch up the earthiness, stuff that turn this into my go to when friends come over. Call it Mushroom Risotto Easy or tuck it into your list of Meatless Main Dishes, either way it’s the kind of recipe that makes you curious enough to try one more spoonful before you actually sit down.

Ingredients

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Mushrooms: earthy, low calorie, fiber and some protein, great umami that deepens savory flavor.
Arborio rice: high in carbs, starchy for creamy texture, little protein its filling.
Vegetable broth: low sodium gives savory liquid base, adds minerals, less fat than stock.
Butter: rich source of fat makes risotto silky and satisfying, adds mild sweetness.
Olive oil: healthy monounsaturated fats, light fruitiness, good for flavor and cooking.
Parmesan: salty umami, protein and calcium, brings sharp nutty finish and depth.
Thyme parsley lemon zest: herbs brighten the dish, add freshness, tiny vitamins and citrus zing.

Ingredient Quantities

1 lb (450 g) mixed wild mushrooms, sliced (shiitake, oyster, cremini, chanterelles etc.)

1 1/2 cups Arborio rice

6 cups low-sodium vegetable broth

3 tbsp unsalted butter

2 tbsp extra-virgin olive oil

1 medium shallot, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

3/4 cup freshly grated Parmesan cheese

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)

2 tbsp fresh parsley, chopped

1 tsp lemon zest, optional

How to Make this

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1. Warm the 6 cups vegetable broth in a saucepan and keep it at a gentle simmer so it’s hot when you ladle it into the rice.

2. In a large wide skillet heat 1 tbsp butter and 1 tbsp olive oil over medium-high. Add the sliced mushrooms in a single layer, don’t overcrowd or they’ll steam. Let them brown, stirring once or twice, about 6 to 8 minutes. Season with a pinch of the kosher salt and a few grinds of pepper, then remove mushrooms to a bowl and set aside (reserve a few pretty pieces for garnish).

3. In the same skillet lower heat to medium, add the remaining 2 tbsp butter and 1 tbsp olive oil. Add the chopped shallot and sauté until soft and translucent, about 2 to 3 minutes, then stir in the minced garlic for 30 seconds until fragrant.

4. Add 1 1/2 cups Arborio rice to the pan and stir to coat with fat. Toast the rice about 90 seconds until the edges look translucent, stirring so it doesn’t burn.

5. Pour in the 1/2 cup dry white wine and stir until it’s mostly absorbed. Scrape up any browned bits from the bottom, they add flavor.

6. Add the hot broth, about 1/2 cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Keep the broth simmering and continue this process for about 18 to 20 minutes total, until the rice is creamy and just al dente. Tip: you don’t have to stir every second but keep it moving often so it becomes silky.

7. When the rice is nearly done stir the reserved mushrooms back in along with the chopped thyme so the flavors meld for a minute or two.

8. Remove the pan from heat and immediately stir in 3/4 cup freshly grated Parmesan, the remaining butter if any, the chopped parsley, the 1 tsp kosher salt (taste and adjust), 1/2 tsp black pepper, and the optional 1 tsp lemon zest for brightness. Do the classic risotto finish by stirring briskly to make it glossy.

9. Let the risotto rest 1 minute — it should be creamy but loose enough to spread slightly on a plate. If it’s too thick add a splash of warm broth to loosen it.

10. Serve right away topped with the reserved mushrooms, extra Parmesan and a sprinkle of parsley. Risotto waits for nobody, so plate it hot.

Equipment Needed

1. Large saucepan to warm and hold 6 cups of broth at a gentle simmer.
2. Large wide skillet or sauté pan (heavy bottom) to brown mushrooms and cook the risotto.
3. Chef’s knife for slicing mushrooms and chopping shallot, thyme and parsley.
4. Cutting board.
5. Wooden spoon or silicone spatula for stirring the rice so it gets creamy.
6. Ladle (or 1/2 cup measure) to add the hot broth a bit at a time.
7. Measuring cups and spoons for rice, wine and seasonings.
8. Fine grater or microplane for Parmesan and lemon zest.
9. Medium bowl to hold the cooked mushrooms and for mixing grated cheese if you like.

FAQ

Q: How do I know when the risotto is done? A: The rice should be tender but still have a tiny bite in the center, not mushy. The whole dish will be creamy and should spread slowly on a plate. This usually takes about 18 to 20 minutes of stirring while you add broth, but check by tasting a few grains.

Q: Can I use other mushrooms or frozen mushrooms? A: Yes. Fresh mixed wild mushrooms are best for flavor, but cremini or button work fine. If using frozen, thaw and squeeze out extra water before cooking, then give them a little extra time in the pan so they brown and concentrate flavor.

Q: Do I have to use Arborio rice? A: Arborio is ideal because it releases starch and makes the risotto creamy. If you cant get Arborio use Carnaroli or Vialone Nano. Long grain rice will not give the same texture.

Q: How can I make this vegan? A: Swap butter for vegan butter or extra olive oil, replace Parmesan with nutritional yeast or a vegan parm, and taste for salt. Finish with a little extra olive oil for silkiness.

Q: Can I make risotto ahead and reheat it later? A: You can, but risotto is best fresh. To reheat gently warm it with a splash of hot broth or water, stir until it loosens up and becomes creamy again. Microwave works too if you add liquid and stir a few times.

Q: What if I dont want to use wine or dont have any? A: You can skip the wine. Add an extra splash of hot broth and a teaspoon of lemon juice or a little white wine vinegar at the end to give acidity. It wont be identical but still very tasty.

Wild Mushroom Risotto Recipe Substitutions and Variations

For the mixed wild mushrooms: use cremini or button mushrooms if wild ones arent available; or try 1/4 cup dried porcini rehydrated in warm water for a richer, woodsy flavor and stir in some of the soaking liquid.
For Arborio rice: swap with Carnaroli or Vialone Nano for equal or better risotto texture; if youre out of short grain rice, pearl barley gives a nice nutty chew but needs longer cooking.
For the vegetable broth: chicken broth works fine if not keeping it vegetarian, or use concentrated mushroom stock or a bouillon cube dissolved in hot water for a faster option.
For Parmesan cheese: use Grana Padano or Pecorino Romano for similar salty umami; for a dairy free version try nutritional yeast or a store bought vegan parmesan.

Pro Tips

1) Dry the mushrooms really well and brown them in batches. If you crowd the pan theyll just steam and lose that deep, toasty flavor you want, so give them space and dont stir all the time.

2) Keep the broth hot the whole time, its the easiest way to keep cooking steady and get a creamy texture. If you forgot to heat it, warm it quickly in the microwave instead of slowing everything down.

3) Finish by stirring in cold butter and the cheese off heat, then taste for salt. That cold fat helps make the risotto glossy and silky, and you can always add a little extra warm broth if its too thick.

4) Save a few pretty mushroom pieces and add lemon zest at the very end for brightness. The zest wakes the dish up, but add just a little so it doesnt overpower the mushrooms.

Wild Mushroom Risotto Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my favorite from Mushroom Risotto Recipes, a creamy wild mushroom risotto packed with rich, savory flavor that becomes a meatless main I’ll happily make again.

Servings

servings

Calories

560

kcal

Equipment: 1. Large saucepan to warm and hold 6 cups of broth at a gentle simmer.
2. Large wide skillet or sauté pan (heavy bottom) to brown mushrooms and cook the risotto.
3. Chef’s knife for slicing mushrooms and chopping shallot, thyme and parsley.
4. Cutting board.
5. Wooden spoon or silicone spatula for stirring the rice so it gets creamy.
6. Ladle (or 1/2 cup measure) to add the hot broth a bit at a time.
7. Measuring cups and spoons for rice, wine and seasonings.
8. Fine grater or microplane for Parmesan and lemon zest.
9. Medium bowl to hold the cooked mushrooms and for mixing grated cheese if you like.

Ingredients

1 lb (450 g) mixed wild mushrooms, sliced (shiitake, oyster, cremini, chanterelles etc.)
1 1/2 cups Arborio rice
6 cups low-sodium vegetable broth
3 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 medium shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
3/4 cup freshly grated Parmesan cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
2 tbsp fresh parsley, chopped
1 tsp lemon zest, optional

Directions

Warm the 6 cups vegetable broth in a saucepan and keep it at a gentle simmer so it’s hot when you ladle it into the rice.
In a large wide skillet heat 1 tbsp butter and 1 tbsp olive oil over medium-high. Add the sliced mushrooms in a single layer, don’t overcrowd or they’ll steam. Let them brown, stirring once or twice, about 6 to 8 minutes. Season with a pinch of the kosher salt and a few grinds of pepper, then remove mushrooms to a bowl and set aside (reserve a few pretty pieces for garnish).
In the same skillet lower heat to medium, add the remaining 2 tbsp butter and 1 tbsp olive oil. Add the chopped shallot and sauté until soft and translucent, about 2 to 3 minutes, then stir in the minced garlic for 30 seconds until fragrant.
Add 1 1/2 cups Arborio rice to the pan and stir to coat with fat. Toast the rice about 90 seconds until the edges look translucent, stirring so it doesn’t burn.
Pour in the 1/2 cup dry white wine and stir until it’s mostly absorbed. Scrape up any browned bits from the bottom, they add flavor.
Add the hot broth, about 1/2 cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Keep the broth simmering and continue this process for about 18 to 20 minutes total, until the rice is creamy and just al dente. Tip: you don’t have to stir every second but keep it moving often so it becomes silky.
When the rice is nearly done stir the reserved mushrooms back in along with the chopped thyme so the flavors meld for a minute or two.
Remove the pan from heat and immediately stir in 3/4 cup freshly grated Parmesan, the remaining butter if any, the chopped parsley, the 1 tsp kosher salt (taste and adjust), 1/2 tsp black pepper, and the optional 1 tsp lemon zest for brightness. Do the classic risotto finish by stirring briskly to make it glossy.
Let the risotto rest 1 minute — it should be creamy but loose enough to spread slightly on a plate. If it’s too thick add a splash of warm broth to loosen it.
Serve right away topped with the reserved mushrooms, extra Parmesan and a sprinkle of parsley. Risotto waits for nobody, so plate it hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.