The best mushroom risotto recipe. The risotto is rich and creamy, served with garlic butter mushrooms. It's an Italian vegetarian recipe worth trying at home for dinner.
While you are here, check out our popular fettuccine alfredo and rosemary garlic focaccia bread.
Recipe card
Best Mushroom Risotto Recipe | Vegetarian Risotto
Equipment
- Pot
Ingredients
Garlic Butter Mushrooms
- 1 lb Mushrooms sliced (approx 500 grams) cremini mushrooms or white button
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 3 Garlic cloves finely chopped
- 1 teaspoon Dried parsley optional
- Salt to taste
- Black pepper powder to taste,
- Red pepper flakes to taste
For the Risotto
- 1 tablespoon Olive oil
- 2 tablespoon Butter
- 5 to 6 cups Broth use vegetable or chicken broth
- 1 Onion or shallot diced
- 1 ½ cups Arborio rice
- ½ cup Dry white wine optional
- ¼ cup Parmesan cheese freshly grated, more for garnish.
- Salt to taste
- Pepper to taste
- Fresh herbs like parsley or chives optional
Instructions
Heat broth
- Add broth to a pot and heat it on a low flame. The broth should be hot throughout, so always heat a little more than mentioned in the recipe, as it reduces (evaporation) on low heating.5 to 6 cups Broth
- Meanwhile, you can start the other steps.
Make garlic butter mushrooms
- Heat butter and olive oil in a pan. Add garlic cloves and saute until lightly golden.1 tablespoon Butter, 1 tablespoon Olive oil, 3 Garlic cloves
- To this, add mushrooms and saute until soft, about 3 to 4 minutes.1 lb Mushrooms
- Add dried parsley, salt, pepper, and pepper flakes to taste. Mix well.1 teaspoon Dried parsley, Salt, Black pepper powder, Red pepper flakes
- Transfer this to a bowl.
Toast the rice
- To the same pan, add olive oil and butter. Add onion and saute for 2 minutes until translucent.1 tablespoon Olive oil, 2 tablespoon Butter, 1 Onion or shallot
- Add the rice and saute until it is coated in oil and butter and turns light golden. This may take 2 minutes.1 ½ cups Arborio rice
Stir
- Add the wine and stir until the wine is absorbed completely.½ cup Dry white wine
- Now, start adding the warm broth. First, add 1./2 cup and stir until the broth is fully absorbed.
- Continue adding broth ½ cup at a time and stirring until all the liquid is absorbed and the rice becomes tender but still firm to bite (aldente), as you see in the picture. This may take about 20 to 25 minutes. Add parmesan cheese, and season risotto with salt and pepper. Switch off the flame.¼ cup Parmesan cheese, Salt, Pepper to taste, Fresh herbs like parsley or chives
Serve
- You can toss the sauteed garlic butter mushrooms with cooked risotto or
- Add the risotto to the serving bowl, top it with garlic butter mushrooms, and garnish with parmesan cheese and pepper flakes.
Instant pot mushroom risotto
- Turn on the saute mode of your instant pot. Add butter, olive oil, and garlic cloves and saute until light. To this, add mushrooms and saute until cooked. Add parsley, salt, and pepper to taste and mix. Transfer this to a bowl.
- Heat olive oil and butter. Add onions and saute until translucent.
- Add the rice and cook for 2 to 3 minutes. Add the wine if using, and scrape the sides of your instant pot.
- Stir in 5 cups broth and any seasonings.
- Place the lid on your IP and turn on the vent to seal. Pressure cook on HIGH for 6 minutes.
- Let it sit without opening for 10 minutes. Release any remaining pressure and open the lid.
- Taste check and add seasoning, stir in parmesan cheese, and toss the garlic butter mushrooms. Serve hot and enjoy.
Notes
- The broth should be hot, and the risotto should be done on medium-low flame. Don't be in a rush.
- I have served this with just 1 pound of mushrooms. You can add up to 2 lb of mushrooms for this amount of risotto, and instead of plain white mushrooms, you can combine portobello and brown mushrooms.
- For extra flavor, you can also add additional 2 garlic cloves along with onions.
- Feel free to use green onions (scallions) instead of onions.
- If you do not have store-bought broth or have no time to make one at home, you can add two bouillion cubes to 5 cups of water mix and then use it in the recipe.
- To make mushroom truffle risotto, simply use truffle oil instead of olive oil in the recipe.
- You can skip the wine to avoid the alcoholic taste in the recipe.
- Do not overcook the risotto. It will make them mushy.
- Choose low-sodium broth and adjust the seasoning accordingly.
- For vegan mushroom risotto, skip the butter and increase the olive oil. Add vegan cheese instead of parmesan.
Nutrition
What is risotto?
Risotto is a popular and creamy Italian dish that resembles a rice version of American mac and cheese. This is made using short-grain arborio rice, broth, and seasoning. Risotto is cooked slowly by adding liquid (broth) in a small amount. This procedure makes the rice release its starch, creating a creamy and rich sauce with soft and al dente rice.
What is mushroom risotto?
Mushroom risotto is one of the popular add-ins to the traditional and creamy risotto recipe. The earthy flavor of the mushrooms complements very well with the risotto. You can serve this as an appetizer, a side dish, or as a main dish.
I love the traditional method of making mushroom risotto. But if you are in short of time or want to make this for Thanksgiving or Christmas dinner then try instant pot mushroom risotto recipe.
Ingredients
Mushroom: You can use white button mushrooms, brown cremini mushrooms, chanterelle, portobello, porcini or combine your favorite variety.
Risotto: I have used arborio rice to make this vegetarian risotto. You can also use carnaroli, Vialone Nano and avorio. The amount of liquid content will vary accordingly.
Onions: red, white, or yellow, anything will work. You can even use green onions (scallions) instead.
Broth: Vegetables, chicken, or any broth you choose will work. Choose low-sodium broth. Or simply use water and bouillon instead of broth. Make sure the broth is hot while using it in the recipe.
Butter: For a rich and nutty flavor.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Heat broth
- Add broth to a pot and heat it on a low flame. The broth should be hot throughout, so always heat a little more than mentioned in the recipe, as it reduces (evaporation) on low heating.
- Meanwhile, you can start the other steps.
Make garlic butter mushrooms
- Heat butter and olive oil in a pan. Add garlic cloves and saute until lightly golden.
- To this, add mushrooms and saute until soft, about 3 to 4 minutes.
- Add dried parsley, salt, pepper, and pepper flakes to taste. Mix well.
- Transfer this to a bowl.
Toast the rice
- To the same pan, add olive oil and butter. Add onion and saute for 2 minutes until translucent.
- Add the rice and saute until it is coated in oil and butter and turns light golden. This may take 2 minutes.
Stir
- Add the wine and stir until the wine is absorbed completely.
- Now, start adding the warm broth. First, add 1./2 cup and stir until the broth is fully absorbed.
- Continue adding broth ½ cup at a time and stirring until all the liquid is absorbed and the rice becomes tender but still firm to bite (al dente), as you see in the picture. This may take about 20 to 25 minutes. Add parmesan cheese, and season risotto with salt and pepper. Switch off the flame.
How to serve risotto?
You can toss the sauteed garlic butter mushrooms with cooked risotto or
Add the risotto to the serving bowl, top it with garlic butter mushrooms, and garnish with parmesan cheese and pepper flakes.
Chef tips
- The broth should be hot, and the risotto should be done on medium-low flame. Don't be in a rush.
- I have served this with just 1 pound of mushrooms. You can add up to 2 lb of mushrooms for this amount of risotto, and instead of plain white mushrooms, you can combine portobello and brown mushrooms.
- For extra flavor, you can also add additional 2 garlic cloves along with onions.
- Feel free to use green onions (scallions) instead of onions.
- If you do not have store-bought broth or have no time to make one at home, you can add two bouillion cubes to 5 cups of water mix and then use it in the recipe.
- To make mushroom truffle risotto, simply use truffle oil instead of olive oil in the recipe.
- You can skip the wine to avoid the alcoholic taste in the recipe.
- Do not overcook the risotto. It will make them mushy.
- Choose low-sodium broth and adjust the seasoning accordingly.
- For vegan mushroom risotto, skip the butter and increase the olive oil. Add vegan cheese instead of parmesan.
Instant pot mushroom risotto
- Turn on the saute mode of your instant pot. Add butter, olive oil, and garlic cloves and saute until light. To this, add mushrooms and saute until cooked. Add parsley, salt, and pepper to taste and mix. Transfer this to a bowl.
- Heat olive oil and butter. Add onions and saute until translucent.
- Add the rice and cook for 2 to 3 minutes. Add the wine if using, and scrape the sides of your instant pot.
- Stir in 5 cups broth and add any seasonings.
- Place the lid on your IP and turn on the vent to seal. Pressure cook on HIGH for 6 minutes.
- Let it sit without opening for 10 minutes. Release any remaining pressure and open the lid.
- Taste check and adjust seasoning, stir in parmesan cheese, and toss the garlic butter mushrooms. Serve hot and enjoy.
What to serve with mushroom risotto?
- I love to have this mushroom risotto as a complete meal with a glass of beer.
- You can serve this with pork piccata, grilled or baked chicken thighs, classic shrimp scampi, crispy tofu, garlic butter prawns, pan-seared salmon or simply with some toasted garlic bread.
Recipe FAQs
I do not recommend freezing risotto as its texture changes a lot when you freeze and reheat it.
You can store any leftovers in an airtight container for up to 4 days. Reheat and serve, but note the texture won't be the same as when it was freshly made.
You can, but you will not have the same results with basmati or any other long-grain rice.
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