Quick Risotto Recipe
This easy mushroom risotto recipe cooks in a single skillet on the stove for a quick dish full of creamy texture and savory flavor. Enjoy it on its own or with your favorite main courses!
What Is Mushroom Risotto?
Risotto is a type of Italian dish made with short-grain rice that cooks slowly on the stove. As a result, it becomes rich and creamy.
Typically flavored with cheese, risotto can be made with a variety of mix-ins, like this mushroom risotto recipe! The added veggies give the dish extra texture and depth, infusing it with an almost meat-like quality.
This homemade risotto recipe seems fancy and complicated, but it’s actually pretty simple with just a little patience. I like to use risotto as a gluten free pasta substitute in most recipes, but it pairs with just about everything. Prepare it in minutes for weeknight dinners, date nights, holidays, and every occasion in between!
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Quick Risotto Recipe Ingredients and Notes
- Mushrooms - White or baby bella work. Make sure to wash them well, and slice them into pieces.
- Aromatics - Shallot and garlic create a savory base of flavor that infuses the rice.
- Arborio rice - This is a type of Italian short-grain rice. It’s higher in starch than other varieties, which allows it to become soft and creamy once cooked.
- Dry white wine - This adds depth to the dish. Replace it with chicken or vegetable broth to keep this quick risotto recipe alcohol-free.
- Broth - I use vegetable broth, but any kind will work. Use reduced-sodium to decrease the amount of salt in the dish.
- Parmesan - For the best results, use freshly grated parmesan cheese from a block.
How to Make This Healthy Risotto Recipe
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Sauté the mushrooms. Heat part of the olive oil in a large skillet over medium heat. Add the mushrooms, and sauté until golden brown and slightly crisp. Then, transfer them to a plate, and set it aside.
Step 2: Sauté the aromatics. Add the remaining oil to the skillet along with the shallot and minced garlic. Sauté until fragrant.
Step 3: Toast the rice. Add the rice to the skillet. Stir to combine it with the garlic and onion, and toast it slightly.
Step 4: Cook the rice. Add the white wine to the skillet, and allow it to simmer until it reduces by half. Add the broth in increments, allowing the rice to come to a low boil and soak up the liquid.
Continue to pour in the broth in increments until all of it is added to the skillet. Add the mushrooms with the last bit of broth along with the salt, pepper, and parmesan. Stir to thicken.
Step 5: Serve. Garnish the mushroom risotto recipe with fresh parsley and extra parmesan, and enjoy warm!
Expert Tips
- Work slowly, allowing the rice to absorb nearly all of the liquid before adding the next ½ cup. This allows the rice to absorb the wine and broth, becoming soft and fluffy.
- Stir frequently as the risotto cooks to prevent the rice from becoming gummy or burning.
- Adjust the taste with different herbs, spices, and mix-ins to suit your flavor preferences and complement all your favorite meals.
Serving Suggestions
I like to serve this healthy risotto recipe as a vegetarian main course with a fresh salad or caramelized Brussels sprouts and crusty bread.
However, it also makes for a fabulous side dish. Pair it with protein sources like cast iron beef tenderloin, cast iron skillet salmon, or gluten free turkey meatballs for a filling meal!
How to Store and Reheat
Allow the risotto to cool down before storing it in an airtight container in the fridge for up to a week. When ready to serve, heat it up with a splash of broth or warm water in the microwave in 10-second intervals, and enjoy.
Frequently Asked Questions
The secret to creating a restaurant-worthy risotto recipe is to cook it low and slow, stirring frequently. It can take a while, but it’s well worth the wait!
Risotto is done cooking when the rice is fluffy and the consistency of the dish is reached and creamy. Nearly all of the liquid should be absorbed, leaving just enough for a thick sauce.
I don’t recommend freezing this recipe! The taste and texture will change as it thaws, causing it to become grainy and not super tasty.
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Recipe
Mushroom Risotto Recipe (Easy)
Equipment
- 1 Large Skillet
Ingredients
- 3 tablespoon olive oil - divided
- 8 oz mushrooms - washed
- 1 shallot - finely chopped
- 3 cloves garlic - minced
- 1 cup arborio rice
- ½ cup dry white wine
- 4 cups broth - I use vegetable broth
- ¼ teaspoon sea salt
- ⅛ black pepper
- Parmesan cheese - optional, to top
- Parsley - optional, to top
Instructions
- Add 1 tablespoon olive oil to a large skillet over medium heat. Add the mushrooms and saute until golden brown. You want the mushrooms to be slightly crispy and almost toasted. Transfer the mushrooms to a plate and set aside.3 tablespoon olive oil, 8 oz mushrooms
- Add the remaining 2 tablespoon olive oil to the skillet along with the chopped shallot and minced garlic and saute until fragrant.1 shallot, 3 cloves garlic
- Pour the arborio rice into the skillet and stir to allow it to get slightly toasted with the garlic and shallot for about a minute.1 cup arborio rice
- Add the white wine to the skillet and allow it to simmer with the rice until reduced by half.½ cup dry white wine
- Gradually add the broth in ½ cup increments, allowing the rice to come to a low boil to soak up the liquid. Continue to add the broth until all 3 ½ cups have been added. With the last ½ cup of broth, add the cooked mushrooms to the skillet along with the sea salt, black pepper, and optional parmesan cheese. Continue to stir until you’ve reached your desired consistency. The consistency of risotto should be like grits, it should be slightly thick but not enough to hold a shape on a plate.4 cups broth, ¼ teaspoon sea salt, ⅛ black pepper
- Serve the risotto warm with chopped parsley and extra parmesan if desired and enjoy!Parmesan cheese, Parsley
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