This Creamy Mushroom Risotto is the kind of recipe that makes you feel fancy but cozy at the same time. It’s rich, earthy, buttery, and so comforting – the kind of dish that feels like a warm hug in a bowl.
Don’t let the word risotto scare you. It’s honestly easy once you get into a rhythm – a little stir here, a little splash of broth there, and before you know it, you’ve got the dreamiest, creamiest risotto that tastes like it came straight from a restaurant.
Why You’ll Love This Recipe
- Restaurant-quality at home with simple ingredients.
- Ultra creamy texture without any cream — just butter, broth, and patience.
- Perfect side or main — serve it with steak, chicken, or just enjoy a big cozy bowl by itself.
Creamy Mushroom Risotto
4
servings15
minutes40
minutes420
kcalIngredients
2 tbsp butter
1 small onion, finely diced
3 cloves garlic, minced
2 cups mushrooms, sliced
1 cup Arborio rice (risotto rice)
1 tsp fresh thyme leaves (or ½ tsp dried)
4 cups chicken broth, warmed
½ cup grated Parmesan cheese
Salt & pepper to taste
Directions
- In a large skillet, melt butter over medium heat. Add onion and garlic, and sauté until softened and fragrant.
- Add mushrooms and thyme, and cook until the mushrooms release their moisture and start to brown.
- Stir in the Arborio rice and cook for 1–2 minutes, letting the grains lightly toast and soak up all that flavor.
- Start adding warm chicken broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue until the rice is tender and creamy (about 20–25 minutes).
- Stir in Parmesan cheese, taste, and season with salt and pepper. Serve immediately — extra cheese on top highly recommended.
Notes
- Use Arborio rice only. Regular rice won’t give that signature creamy texture.
A Deep Sauté Pan with Lid is perfect for risotto – wide enough to stir easily and deep enough to prevent spills.
FAQ
Do I have to stir constantly?
Not constantly, just often. Stir every minute or so to keep the rice from sticking and to release that creamy starch.
Can I use vegetable broth instead of chicken?
Yes! It’ll make this dish completely vegetarian and just as flavorful.
What mushrooms work best?
Cremini, baby bella, or even a mix with shiitake for extra depth.
Cozy, creamy, and so worth the stir – this Mushroom Risotto is the ultimate comfort dish for fall nights. Feeling something different? Check out my last recipe here: https://itskristinskitchen.com/chili-chicken-cheesy-sliders/
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