Print Options:

Vegetarian Mushroom Risotto

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Vegetarian Mushroom Risotto is a creamy and comforting Italian dish made with Arborio rice, rich mushrooms, Parmesan cheese, and fresh herbs. Slow-cooked to perfection, this dish is a delicious meat-free option that’s perfect as a main course or side dish.

Vegetarian Mushroom Risotto

For the Risotto
 1 ½ cups Arborio rice
 4 cups vegetable broth (kept warm)
 ½ cup dry white wine (optional)
 2 tbsp olive oil
 2 tbsp unsalted butter
 1 small onion (finely chopped)
 2 cloves garlic (minced)
 8 oz cremini or button mushrooms (sliced)
 ½ tsp salt
 ¼ tsp black pepper
 ½ tsp dried thyme or 1 teaspoon fresh thyme
 ½ cup grated Parmesan cheese
 ¼ cup heavy cream or more butter (optional for extra creaminess)
 2 tbsp fresh parsley (chopped, for garnish)
Sauté the Mushrooms
1

  • Heat the Oil and Butter:
    • In a large skillet or pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
  • Cook the Mushrooms:
    • Add the sliced mushrooms and cook for 5-7 minutes until they are golden brown and tender.
  • Season and Set Aside:
    • Add salt, black pepper, and thyme. Remove half of the mushrooms for garnish later.
Cook the Risotto
2

  • Sauté Aromatics:
    • In the same pan, add 1 tablespoon olive oil and sauté the chopped onion for 3 minutes until soft.
    • Add minced garlic and cook for another 30 seconds.
  • Toast the Rice:
    • Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges become translucent.
  • Deglaze with Wine (Optional):
    • Pour in the white wine and let it cook for 2 minutes until mostly absorbed.
Add the Broth
3

  • Start Adding Warm Broth:
    • Add 1 ladle (about 1/2 cup) of warm vegetable broth to the rice.
    • Stir constantly until the liquid is mostly absorbed.
  • Repeat the Process:
    • Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and tender. This takes 20-25 minutes.
Finish the Risotto
4

  • Stir in the Cooked Mushrooms:
    • Add the reserved mushrooms back into the risotto.
  • Add Parmesan and Butter:
    • Stir in grated Parmesan and 1 tablespoon butter (or cream) for extra richness.
  • Adjust Seasoning:
    • Taste and adjust with salt and black pepper if needed.
Serving Suggestions
5

  • Plate the Risotto:
    • Serve immediately on warm plates.
  • Garnish:
    • Top with reserved sautéed mushrooms, fresh parsley, and extra Parmesan.
  • Pair with:
    • A glass of white wine, garlic bread, or a crisp green salad.
Pro Tips
6

  • Use Warm Broth: Keeping the broth warm ensures even cooking.
  • Don’t Rush: Stirring slowly and adding broth gradually creates the perfect creamy texture.
  • Make It Vegan: Use vegan butter and nutritional yeast instead of Parmesan.

Nutrition Facts

0 servings

Serving size