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Mushroom Risotto – Creamy Vegetarian Recipes for Dinner

There’s something about the first chilly evening of fall that makes me crave a big, cozy bowl of mushroom risotto. The smell of butter and garlic sizzling along with earthy mushrooms fills my kitchen, wrapping me up in warmth before even taking a bite. That creamy, dreamy texture slowly coaxed out by patient stirring feels like a hug on a plate. If you’ve never made risotto before, don’t worry — it’s easier than it sounds, and I can’t wait to show you how this simple, vegetarian dinner can turn any night into a special occasion.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 ½ cups Arborio rice
4 cups vegetable broth, kept warm
1 small onion, finely chopped
3 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
3 tbsp unsalted butter
2 tbsp olive oil
½ cup dry white wine (optional, but recommended!)
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley (for garnish)

How I Make It

Step 1:

Heat the olive oil and 1 tbsp butter in a large skillet or heavy-bottomed pan over medium heat. Add the chopped onion and cook gently until translucent, about 3-4 minutes. Toss in the mushrooms next, stirring occasionally until they release their moisture and start to brown, about 6-7 minutes. This deep browning adds a rich, savory depth.

Step 2:

Add the minced garlic and cook for just 1 minute until fragrant, then stir in the Arborio rice. Make sure every grain is coated with butter and oil — this helps the rice toast slightly and start to absorb flavors without turning mushy.

Step 3:

Pour in the dry white wine and stir until the liquid has mostly evaporated. If you’re skipping the wine, you can skip this step and move on to the broth instead.

Step 4:

Reduce heat to medium-low. Begin adding warm vegetable broth, 1/2 cup at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next 1/2 cup. This slow addition and stirring coax out the starch, giving risotto that signature creamy texture.

Step 5:

Keep repeating the broth addition and stirring process for about 25 minutes, until the rice is just tender but with a tiny bite left (al dente). If you run out of broth and the rice isn’t done, just use warm water!

Step 6:

Remove from heat, stir in the remaining 2 tbsp of butter and the Parmesan cheese. Taste and season with salt and pepper. Sprinkle chopped parsley on top before serving.

Variations & Tips

Swap cremini mushrooms for shiitake or portobello for deeper flavor.
For a vegan version, use nutritional yeast instead of Parmesan and skip butter or use vegan butter.
Add a handful of fresh peas or spinach in the last few minutes for a pop of color and freshness.
Use homemade vegetable broth if you have it for extra depth.
If the risotto gets too thick before finishing, add a splash of warm broth or water to loosen it.

How I Like to Serve It

This mushroom risotto makes an elegant weeknight dinner on its own or pairs beautifully with a crisp green salad and crusty bread. It’s also lovely served alongside roasted root veggies or a simple grilled asparagus for a fall-inspired meal. When I want to impress guests, I drizzle a little truffle oil on top for that extra wow factor.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to bring back the creaminess.
You can prep all ingredients in advance, but risotto is best served fresh and creamy, so plan to finish cooking right before mealtime.

Closing: There’s nothing quite like stirring a pot of mushroom risotto to make you feel like you’ve created something truly comforting and special—one spoonful and you’ll see why this recipe is a perennial favorite in my kitchen.