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A square image of mushroom risotto in a bowl

Mushroom Risotto

Creamy and delicious mushroom risotto made from scratch. Don't forget to check out my step by step photos and tips above.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 - 6 servings
Calories 635kcal


  • 2 8-oz. containers fresh mushrooms, divided
  • cups low-sodium chicken stock
  • 2 sprigs thyme
  • 6 Tbsp. olive oil divided
  • 3 Tbsp. unsalted butter divided
  • 1 1/4 tsp. kosher salt divided
  • ½ tsp. black pepper divided
  • 1/8 tsp. crushed red pepper flakes
  • 1 cup diced yellow onion
  • 4 cloves garlic minced
  • 1 cup Arborio rice
  • 1/3 cup dry white wine such as Pinot Grigio
  • 3/4 cup finely grated Parmesan cheese plus additional for garnish


  • Thinly slice one container of mushrooms; chop the remaining container of mushrooms. Keep them separate, and set aside.
  • In a medium saucepan, bring stock and thyme to a simmer over medium-high heat; reduce heat to low; keep warm.
  • In a Dutch oven, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts.
  • Add sliced mushrooms to Dutch oven. Sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, and red pepper flakes.
  • Cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Remove from pan, and place on a plate. Set aside.
  • Add remaining ¼ cup oil and 2 tablespoons butter to Dutch oven. Add chopped mushrooms, onion, and remaining 1 teaspoon salt and ¼ teaspoon pepper.
  • Cook, stirring occasionally, until onion and mushrooms are tender, about 5 minutes.
  • Add garlic and rice; cook, stirring occasionally, until rice is toasted, about 2 minutes.
  • Add wine to pan; scrape to release any browned bits. Simmer until wine is evaporated.
  • Reduce heat to medium low. Add about 1 cup of warm stock to pan. Cook, stirring constantly, until broth is mostly evaporated.
  • Continue adding broth, about 1 cup at a time, stirring until evaporated before between additions, until rice is tender, about 25 minutes.
  • Remove from heat; stir in Parmesan cheese.
  • Top servings with cooked sliced mushrooms; garnish with additional Parmesan.


  • Any type of mushrooms will work for this recipe, but purchase whole (unsliced) mushrooms, if possible; they are fresher tasting that store-bought sliced mushrooms.
  • It’s important to use low-sodium chicken stock for this recipe so that you can control the amount of salt. You can always add a sprinkle of salt at the end of cooking, but you can’t take it away.
  • I like to use a ladle to add the stock; my ladle holds about half a cup, so for me, it’s about two ladlefuls of stock per addition.
  • If you want to add even more savory flavor to the chicken stock, throw in a Parmesan rind before bringing it to a simmer. Like a bay leaf does with marinara, it will infuse the broth with richness.
  • This risotto is nice and thick; if you want it looser and creamier, add another ½ cup stock or heavy cream at the end of cooking.


Calories: 635kcal | Carbohydrates: 53g | Protein: 20g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 37mg | Sodium: 991mg | Potassium: 729mg | Fiber: 4g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 4mg