Easy Mushroom Risotto

Rich and creamy mushroom risotto is made easy with this simple and straight forward recipe!

Easy Mushroom Risotto

Happy Monday!  This is a "short" week for us, as we are leaving for Florida on Thursday morning (hallelujah!) and after this weekend of more snow, I am definitely ready for some sunshine!  I'm so ready for it that I've had myself and the boys packed for almost a week already.

I am so excited about today's recipe that I am sharing with you for Easy Mushroom Risotto.  I feel like risotto was one of those dishes that actually made me feel like a real cook, years ago.  Maybe it's the way Giada says it on Food Network, or the fact that it takes a little longer and requires more attention to make than rice, but it feels fancy to me.  Even after all of these years, it still feels special.

Easy Mushroom Risotto

That said, I wish everyone knew this one little secret about risotto - it's not difficult to make!  Really! It's so easy that I pretty much have the basic risotto recipe memorized.

Basic Steps to Making Easy Mushroom Risotto

  1. Pour a glass of wine.
  2. Saute shallots or onion and mushrooms.
  3. Take a sip of wine.
  4. Add arborio rice.
  5. Take a sip of wine.
  6. De-glaze with wine.
  7. Take a sip of wine.
  8. Add broth in ½ cup increments until completely absorbed, while sipping on wine.
  9. Add cheese and add-ins.
  10. Garnish, and serve with wine.
Easy Mushroom Risotto

See, that wasn't difficult was it?! I think the reason that I, personally, was intimidated by risotto is that it takes some extra attention while adding the broth.  You have to be pretty committed to standing over the pot and stirring.  However, when you have a glass of wine, that isn't a bad thing, is it?

This recipe for Easy Mushroom Risotto is perfect for a dinner party or date night in, or even Sunday supper!  We had it last night with scallops (recipe coming soon!) and roasted asparagus (recipe also coming soon!) and it was absolutely delicious.

Easy Mushroom Risotto

You can use any kind of mushrooms that you'd like in this recipe.  I would prefer cremini or shiitake, but unfortunately I sent Marc to the store and he came back with regular 'ol button mushrooms.  Oh well - I love mushrooms of all sorts so I can't complain!

You can also play around with the cheese in the recipe, if you'd like. I used shredded Parmesan cheese but I think Romano, Asiago, and Gouda cheeses would all be delicious as well!

To finish off this Easy Mushroom Risotto, I sprinkled ours with a pinch of truffle salt.  If you can get your hands on some, give it a try!

Easy Mushroom Risotto

Like this recipe?  Check these out, too!

Butternut Squash Risotto with Crispy Pancetta

Pear and Gorgonzola Risotto

Bacon Spinach and Mushroom Risotto

One Skillet Mushroom and Chicken Risotto

Easy Mushroom Risotto

Easy Mushroom Risotto

A recipe for easy vegetarian risotto filled with mushrooms!
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 409kcal


  • 4 tablespoons butter divided use
  • 8 ounces sliced mushrooms of your choice cremini, shiitake, baby bella or button mushrooms all work well
  • 4 cups vegetable broth
  • ½ white onion diced
  • ½ teaspoon salt
  • 2 cloves garlic minced
  • 2 cups arborio rice
  • ½ cup white wine
  • 1 cup Parmesan cheese
  • truffle salt (optional)
  • diced chives for topping


  • In a large skillet, add 2 tablespoons butter over medium-high heat.
  • Add mushrooms and cook until golden brown, about 15 minutes. Remove mushrooms from skillet and transfer to a clean plate.
  • While mushrooms are cooking, add vegetable broth to a pan and set it over medium-low heat.
  • Add remaining 2 tablespoons of butter to skillet over medium-high heat.
  • Add diced onion, season with salt, and cook until translucent, about 5-7 minutes.
  • Add garlic and cook one more minute.
  • Add arborio rice, stirring well to combine, and let it cook for 1 minute.
  • Add wine to the pan and stir to combine, cooking until it has absorbed.
  • Add the warm vegetable broth in ½ cup increments, stirring frequently and letting the rice absorb the liquid before adding more.
  • Once all of the broth has been used, stir in the cheese.
  • Top with mushrooms and chives and (optional) truffle salt.
  • Serve and enjoy!


Calories: 409kcal | Carbohydrates: 59g | Protein: 11g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 1152mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg
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Recipe Rating


  1. 5 stars
    OMG This mushroom risotto recipe is easy and delicious, perfect for a quick lunch or dinner. <3 Thanks for sharing

    1. I use whatever I have open! Usually a Pinot Grigio or Sauvignon Blanc but really, you can use whatever you like. If you don't want to open a bottle, you can use white cooking wine too 🙂