This creamy, easy mushroom risotto is the perfect veggie-forward dinner. Made using simple and flavorful ingredients, you can have this risotto ready in under an hour!
This mushroom risotto is (gasp!) the very first recipe I ever posted on Cozy Peach Kitchen.
I’m updating it today with extra tips and tricks to make sure you get the best mushroom risotto every time, even on your first try!
Risotto is one of those dishes that seems more intimidating than it actually is but I’m here to say: Don’t fear risotto!
All you need is nine flavorful ingredients and an hour of your time to make this sure-to-be crowd pleaser.
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Ingredients
- Arborio Rice is a starchy short-grain Italian rice. Unlike long grain white rice or brown rice, arborio rice becomes more “creamy” when it is cooked.
- Mushrooms roasted with olive oil and salt are a game changer. I use baby bella mushrooms for their flavor, but a mixture of wild mushrooms or cremini mushrooms is sure to be delicious.
- Red wine or white wine if you prefer to be more traditional. Red wine makes the risotto a deeper brown hue and provides a great portion of the risotto’s flavor.
- Vegetable broth: use a good, flavorful vegetable broth, preferably one with a flavor that you already know you like. Homemade is preferable but store bought will do just fine.
- Onion and garlic are finely diced and used as aromatics.
- Butter and Parmesan complete the dish with a rich, creamy flavor.
- Kale is roughly chopped or torn and added in at the end for a pop of color and texture.
Do I have to use arborio rice in risotto?
Arborio rice should be used in this risotto, but another short-grain rice will do in a pinch. Arborio rice, a starchy short grain variety of rice, is used because it yields a creamy result.
You should be able to find it at most major grocery stores or online (this is the brand that I use).
How to Make Mushroom Risotto
Roasted Mushrooms
Remove stems from the mushrooms. Slice caps into thirds. Toss the mushrooms in enough olive oil to coat and sprinkle with salt (image A).
Layer evenly on a baking sheet. Roast in the oven at 400 degrees F for 20 minutes. At the 10 minute mark, pour off the excess water and stir the mushrooms for even cooking.
Remove from oven pour off excess liquid (image B).
Risotto
Before you begin, add the vegetable broth to a large stock pot. Bring to a boil over high heat, then reduce to a light simmer over medium-low heat.
Drizzle olive oil in a high-sided skillet (this is the one that I use) or dutch oven over medium heat. Once hot, add finely diced onion, sauteing until translucent. Add the garlic and cook until fragrant (image one).
Add the rice, sauteing until toasted, about two minutes. Stir occasionally for even toasting (image two).
Turn heat to medium-low. Use a heat-safe spatula to stir wine into the skillet. Stir continuously in a figure eight motion (image three).
Once the wine is absorbed, add roughly 1 cup of simmering vegetable broth (the exact amount doesn’t matter too much). Using a ladle makes the broth transfer easier.
Continue slowly stirring the risotto. Once the vegetable broth is mostly absorbed, add the next cup. Continue this process until you’ve added 4 and 1/2 to 5 cups of vegetable broth.
Taste the rice occasionally to test the texture. Once the rice is at the right consistency– al dente, as with pasta– remove it from the heat and stir in butter, a few shreds parmesan, and roughly torn kale. The kale will wilt from the heat of the dish.
All in all, this process should take around 30-40 minutes.
Mushroom Risotto Tips & Tricks
- A high-sided skillet is best for making risotto. You can also use a dutch oven or medium stock pot.
- A heat-safe spatula is best for stirring because it prevents the rice from sticking to the pan.
- The vegetable broth should be simmering when transferred to the rice. If you notice that it stops simmering when its added to the rice, turn your heat up a bit. If the broth is rapidly simmering and seems like it is evaporating from the pan, turn the heat down a little lower.
- Stirring is integral to risotto because it ensures that each grain of rice is able to absorb the broth. It’s okay if you have to pause stirring for 30 seconds — I usually stir in short bursts of 10-15 seconds then take a break for 15-20 seconds.
How to Serve
There is nothing quite like homemade risotto with a wedge of crusty bread. I find this risotto filling enough on its own, but you can add your favorite source of protein on top to make it extra satisfying.
Mushroom Kale Risotto
Ingredients
- 5 cups vegetable broth reduced sodium
- 1 teaspoon olive oil
- 1/2 cup finely diced yellow onion
- 1/4 teaspoon salt
- 3 cloves garlic minced
- 1 and 1/2 cups Arborio rice
- 1 cup red wine
- 2 tablespoons unsalted butter
- 2 cups torn kale stems removed
- Parmesan to taste
- black pepper to taste
Oven Roasted Mushrooms
- 16 ounces Baby bella or Cremini mushrooms
- 1-2 teaspoons olive oil
- 1/4 teaspoon salt
Instructions
Mushrooms
- Preheat oven to 400 F.
- Remove stems from the mushrooms. Slice caps into thirds. Toss the mushrooms in enough olive oil to coat and sprinkle with salt.
- Layer evenly on a parchment paper lined baking sheet. Roast in the oven at 400 degrees F for 20 minutes. At the 10 minute mark, pour off the excess water and stir the mushrooms.
- Once soft and golden, remove from oven. Pour off any excess liquid.
Risotto
- Add the vegetable broth to a large stock pot. Bring to a boil over high heat, then reduce to a light simmer over medium-low heat.
- Drizzle olive oil in a high-sided skillet or dutch oven over medium heat. Once hot, add finely diced onion and sprinkle with salt. Saute until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the rice, sauteing until toasted, about two minutes. Stir occasionally for even toasting.
- Turn heat to medium-low. Use a heat-proof spatula to stir wine into the skillet. Stir continuously in a figure eight motion until the wine is absorbed.
- Once the wine is absorbed, use a ladle to add roughly 1 cup of simmering vegetable broth to the rice.
- Continue slowly stirring the risotto. Once the vegetable broth is mostly absorbed, add the next cup. Continue this process until you've added 4 and 1/2 to 5 cups of vegetable broth.
- Taste the rice occasionally to test the texture. Once the rice is at the right consistency– al dente like pasta would be– remove it from the heat and stir in butter, kale, and Parmesan and black pepper to taste.
Notes
- Vegetable broth: Use a flavorful vegetable broth (I use reduced sodium to cut down on added salt). Homemade vegetable broth works best, but any broth that you enjoy the flavor of will do.
- A high-sided skillet is best for making risotto (this is the one that I use). You can also use a dutch oven or medium stock pot.
- A heat-safe spatula is best for stirring because it prevents the rice from sticking to the pan.
- The vegetable broth should be simmering when transferred to the rice. If you notice that it stops simmering when its added to the rice, turn your heat up a bit. If the broth is rapidly simmering and seems like it is evaporating from the pan, turn the heat down a little lower.
- Stirring is integral to risotto because it ensures that each grain of rice is able to absorb the broth. It’s okay if you have to pause stirring for 30 seconds — I usually stir in short bursts of 10-15 seconds then take a break for 15-20 seconds.
Katie
Excellent!!
Cassidy
Thanks Katie!