Go Back
- 1 cup Arborio rice - 4 cups vegetable or chicken broth - 1 cup baby Bella or cremini mushrooms, sliced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup dry white wine (or chicken broth as an alternative) - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish

Quick and Creamy Mushroom Risotto Recipe

Indulge in the creamy goodness of Velvety Mushroom Risotto, an easy and delicious dish perfect for busy weeknights. This quick recipe features Arborio rice, flavorful mushrooms, and rich ingredients like heavy cream and Parmesan cheese, creating a comforting meal everyone will love. With step-by-step instructions, you'll master the art of risotto in no time, enjoying its rich umami flavor. Elevate your dinner routine with this satisfying Italian classic!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable or chicken broth

1 cup mushrooms, sliced (baby Bella or cremini recommended)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling throughout the cooking process.

    Sauté the Aromatics: In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent.

      Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for 4-5 minutes until the mushrooms are softened and slightly browned. Season with a pinch of salt and black pepper.

        Toast the Rice: Add the Arborio rice to the skillet and stir continuously for about 2 minutes, allowing the rice to absorb the flavors and slightly toast.

          Deglaze with Wine: (Optional) Pour in the white wine, stirring constantly until it’s mostly absorbed by the rice.

            Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

              Incorporate Cream and Cheese: Once the rice is cooked to your liking, stir in the remaining tablespoon of butter, heavy cream, and Parmesan cheese. Mix until fully combined, and adjust seasoning with more salt and pepper if desired.

                Serve and Garnish: Spoon the risotto into bowls or plates. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4