Vegetarian Mushroom Risotto

Introduction

Risotto often gets a bad reputation for being difficult or overly labor-intensive, but the truth is it just requires a little patience. This Mushroom Risotto is a celebration of earthy flavors, combining the rich umami of sautéed mushrooms with the creamy, velvety texture of properly cooked Arborio rice.

Why You'll Love It

• Naturally vegetarian and gluten-free
• Feels like a fancy restaurant meal at home
• Incredibly creamy without relying entirely on heavy cream

Ingredients

• 6 cups vegetable broth or stock
• 3 tbsp olive oil, divided
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
• 1 tbsp fresh thyme leaves
• To taste salt and freshly cracked black pepper

Equipment

• Large wide saucepan or Dutch oven
• Separate medium saucepan for the broth
• Wooden spoon

Instructions

1. Warm the broth. — Pour the vegetable broth into a medium saucepan and bring it to a gentle simmer. Keep it warm over low heat throughout the cooking process. Adding cold broth to the rice will shock it and ruin the creamy texture.
2. Sauté the mushrooms. — In a large wide saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and cook without stirring for about 3 minutes so they can brown. Then stir and cook for another 4-5 minutes until they have released their moisture and are golden brown. Season lightly with salt and pepper. Remove the mushrooms from the pan and set them aside.
3. Toast the rice. — Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced shallots and sauté for 2-3 minutes until softened. Add the minced garlic and fresh thyme, cooking for 1 more minute. Add the Arborio rice and stir constantly for about 2 minutes to toast the grains until the edges become slightly translucent.
4. Deglaze and begin the broth additions. — Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice. Begin adding the warm broth, one ladleful at a time (about 1/2 cup). Stir frequently and wait until the liquid is mostly absorbed before adding the next ladleful. Maintain a gentle simmer.
5. Finish and mount with butter and cheese. — Continue the broth-adding process for about 20-25 minutes. The risotto is done when the rice is tender but still has a slight bite (al dente) in the center, and the overall dish looks creamy, not soupy. Remove the pan from the heat. Stir in the cooked mushrooms, butter, and grated Parmesan cheese. Stir vigorously until the butter and cheese are fully melted and emulsified into a rich sauce. Taste and adjust seasoning.

Tips

• Never wash Arborio rice before cooking—the surface starch is what creates the creamy sauce.
• Don't rush the broth additions. The slow absorption process is key to releasing the starches.
• If you run out of broth before the rice is tender, continue with warm water.

Variations

• Truffle Mushroom Risotto: Finish the dish with a few drops of high-quality white truffle oil right before serving.
• Vegan Risotto: Use olive oil instead of butter, and a plant-based Parmesan alternative or nutritional yeast for the finish.

Storage

Fridge: Store leftover risotto in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as the rice will become mushy and grainy when thawed.

Reheat: To reheat, place it in a saucepan over medium-low heat. Add a splash of water or broth and stir constantly until creamy and warmed through.

Nutrition (per serving)

• Calories: 420 kcal
• Fat: 16 g
• Carbs: 54 g
• Protein: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 780 mg

FAQ