This easy, creamy mushroom risotto is loaded with deliciously savory flavors. You would never know that it's made with just 10 ingredients!
Risotto is one of those dishes that seems intimidating, but with my step by step instructions and recipe tips you'll find that it's actually pretty easy to make! This mushroom risotto is (gasp!) the very first recipe I ever shared on the blog and it's still one of my favorites.
You just can't beat these creamy and savory flavors!
Why this recipe works
- Tried and tested - This recipe uses only tried and true cooking methods
- Healthy comfort food - Ultra creamy risotto combines with kale and mushrooms for a pop of color and nutrition
- Simple ingredients - Only 10 ingredients plus salt & pepper
- Diet-friendly - Vegetarian, gluten-free and vegan optional
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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.
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. Spinach can also be used for a more tender result.
Roasting the mushrooms
Roast the mushrooms while you make the risotto.
- Prep the mushrooms. Remove stems from the mushrooms. Slice caps into thirds. Toss the mushrooms in enough olive oil to coat and sprinkle with salt Add mushrooms to a baking sheet.
- Roast in the oven at 400 degrees F for 20 minutes. At the 10 minute mark, pour off the excess liquid and stir the mushrooms for even cooking. After 20 minutes, remove from oven and pour off excess liquid.
Step by step instructions
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.
Step 1. 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, sautéing until translucent. Add the garlic and cook until fragrant (image one).
Step 2. Add the rice, sautéing until toasted, about two minutes. Stir occasionally for even toasting.
Step 3. Turn heat to medium-low. Use a heat-safe spatula to stir wine into the skillet. Stir continuously in a figure eight motion.
Step 4. 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 ½ to 5 cups of vegetable broth.
Step 5. Taste the rice occasionally to test the texture. Once the rice is at the right consistency (al dente, as with pasta) reduce to low heat and stir in butter, kale, and Parmesan and black pepper to taste. Let the kale wilt before serving.
All in all, this process should take around 30-40 minutes.
Recipe FAQ and expert tips
- 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.
- Broth: 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: 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.
Arborio rice is the best option but another short-grain rice will do in a pinch. Arborio rice, a starchy short grain variety of rice, is used because it becomes very creamy while cooking.
Choose a dry white or red wine. I prefer to use red wine for its flavor, but white is the more traditional option. Try a pinot grigio, pinot noir or sauvignon blanc.
Risotto is considered a main dish, but you can serve with a side salad and crusty bread for a complete meal.
Store leftovers refrigerated in a closed container for 3-4 days. Reheat on the stove with a splash of brother over medium-low heat, stirring occasionally until warmed through.
Yes! Simply replace butter with an equal amount of vegan butter. Omit Parmesan or choose a vegan Parmesan.
More vegetarian dinners
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Mushroom Kale Risotto
Ingredients
Oven Roasted Mushrooms
- 16 ounces Baby bella or Cremini mushrooms see note #1
- 1-2 teaspoons olive oil
- ¼ teaspoon salt
Risotto
- 5 cups vegetable broth see note #2
- 1 teaspoon olive oil
- ½ cup finely diced yellow onion
- ¼ teaspoon salt
- 3 cloves garlic minced
- 1 and ½ cups Arborio rice
- 1 cup red wine see note #3
- 2 tablespoons unsalted butter
- 2 cups torn kale stems removed
- Parmesan to taste
- black pepper to taste
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 ½ to 5 cups of vegetable broth.
- Taste the rice occasionally to test the texture. Once the rice is at the right consistency, reduce to low heat and stir in butter, kale, and Parmesan and black pepper to taste. Let the kale wilt before serving.
Notes
- Mushrooms: I use baby bella mushrooms but cremini, white or wild mushrooms also work.
- 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.
- Wine: Choose a dry white or red wine. I prefer to use red wine for its flavor, but white is the more traditional option. Try a pinot grigio, pinot noir or sauvignon blanc.
- Vegan options: Replace butter with vegan butter. Omit Parmesan or use a vegan Parmesan.
- 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!