Simple Gluten Free Kitchen

Creamy Mushroom Risotto

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Risotto is a wonderfully simple, vegetarian dish that feels perfect for the cooler months. Its creamy texture and rich flavors make it both comforting and satisfying. Over the past few years, my favorite version has been Mushroom Risotto, which is packed with earthy, savory mushrooms that pair beautifully with the dish’s delicate creaminess. Every bite feels like a warm, cozy hug—perfect for a chilly evening at home. I’d originally published this recipe in 2011, and recently decided to give it a little bit of a face lift by new photos and a video.

 

 

I had risotto for the first time at our block party (just after coming to Canada), and I loved it.  The texture was soft and creamy with a slight bite, much like our savory wheat porridge. This similarity got me curious about the dish and its unique cooking method.

Risotto is an Italian dish where the rice is cooked by stirring hot stock into rice. The rice used in risotto is typically short- or medium-grain, high-starch white rice, which absorbs liquid and releases starch. The stock is added gradually, with each addition being absorbed by the rice before more is added. This process takes time but results in a deliciously creamy mixture of al dente rice—similar to what we aim for when cooking pasta to al dente perfection.

 

 

It’s also a great idea to add other ingredients to make risotto a more filling meal. For instance, I added baby bella mushrooms in this recipe, but you can also use porcini, shiitake, white button, or even a combination of mushrooms. If you’re not a fan of mushrooms, try substituting with some other vegetable or try my squash and fenugreek risotto instead.

When adding mushrooms—or any other vegetables or proteins—be sure to cook them separately from the rice. Once the risotto is ready, stir in the mushrooms and parmesan just before serving. This ensures the dish stays intensely rich and flavorful.

 

 

This mushroom risotto can be served on its own as a satisfying vegetarian main, or paired with a side of fish or chicken. It’s perfect for a dinner party and easy enough for a weeknight family meal

If you cook this recipe or find it helpful or interesting, please do share it on Facebook, twitter or Pin it on Pinterest this may help others too and keeps me motivated to write more.

 

 

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Creamy Mushroom Risotto

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 2 servings

Ingredients

  • 200 g (heaped 1 cup) arborio rice
  • 5 cups (+-) vegetable broth
  • 4 large portabella or a bunch of baby bella (12 oz) mushrooms
  • 1/2 onion
  • 2 garlic cloves
  • 2 tbsp freshly chopped parsley
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Clean the mushrooms with wet paper towel or wash them if you like and then dry with paper towel. Slice them into 1" pieces. Chop onion and garlic.
  2. Heat 1 tbsp olive oil in a pot. Add chopped garlic and mushrooms. Saute until slightly browned. Season with salt pepper and half of the chopped parsley. Take off the pot from heat and remove the mushrooms and set aside.
  3. Wipe the pot with paper towel to remove the brown stains left by cooking mushrooms.
  4. Heat broth in a saucepan.
  5. Heat oil and butter in the wiped pot. Add chopped onion. Saute until translucent. Add the rice and stir (about 2 minutes) quickly until it is well coated with oil and butter and looks opaque.
  6. Stir in 1 cup broth and cook until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook on medium heat and stir allowing the rice to absorb each addition of broth before adding more.
  7. Test the grain by eating before adding mushrooms and parmesan. If needed add another 1/4 cup of broth or hot water. Risotto should not be mushy but just cooked and have a slightly chewy bite.
  8. Season with salt, freshly ground black pepper to taste, and some more grated parmesan.
  9. Serve warm!
https://www.simpleglutenfreekitchen.com/2024/12/creamy-mushroom-risotto.html

Bringing this Creamy Mushroom Risotto to Angie’s Linky part @ Fiesta Friday, co hosted by Jhuls @ The Not so creative cook.

You might also like:

Spinach and Chestnuts Pasta
Black Rice Khichdi
Curry Chicken and Kale Pizza

Reader Interactions

Comments

  1. Risotto is one of my favorites because it is so creamy and has no cream! The addition of the mushrooms and onions does add more tasty layers of flavor to an already awesome dish. I surely want some now after seeing this post! Have a nice evening.

    Reply

  7. Yes Tina, it is the creamy texture without that heavy cream which makes it delectable.

    Kiri, you are mistaken it does not take forever to cook. I think it took me 25 minutes to actually cook risotto.

    Reply

  11. hi Neetu – thank u for dropping by my blog….u have a lovely blog – have joined u……u seem to have got my name Sudha – actually am vidhya:)nice to meet u – stay in touch!

    Reply

  13. For those who want to have risotto ready in a hurry, my son told me how to do this in the microwave -I find it very good and so easy.
    Chop onion and pepper and put in a microwaveable bowl with olive oil and if you wish a knob of butter. Cook 2 minutes and stir. Add 2oz arborio rice per person and cook for a further 2 minutes. Stir. If you wish add some wine and cook for a couple of minutes. Make up stock – I use Marigold powder – to around half a pint. then add most of the stock to the rice, cook for 4 minutes and stir. Add frozen peas or sweetcorn cook for around 2 minutes then add defrosted cooked prawns, cook 4 minutes. Chopped mushrooms can be used in place of the prawns, or anything you fancy. Stir in chopped parsley and grated parmesan cheese. Enjoy.

    Reply

  14. So how many servings should I expect from this recipe? Thanks for sharing, it sounds delicious and I can’t wait to try it.

    Reply

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