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    Home » Recipes » Side Dishes / Appetizers

    Mushroom Risotto (quick & easy)

    Published: Jan 13, 2020 · Modified: Apr 25, 2020 by Sally · This post may contain affiliate links · 4 Comments

    123 shares
    Jump to Recipe Print Recipe

    This recipe for mushroom risotto is so easy to make yet so flavorful! You'll think you're at your favorite sit-down restaurant.

    Recipe For Mushroom Risotto

    I love the chewy, creamy texture of risotto, and many people think it's difficult to make.

    This is actually not true, in my opinion. You just have to watch the pot and stir often so the rice doesn't stick to the pan bottom.

    How to Make Risotto

    The first steps in making the best creamy mushroom risotto is to lay the foundation of your flavors.

    In this recipe, this means cooking your base of garlic, mushrooms, and marjoram in the butter and oil. This process will assure more flavor for your risotto.

    Once your foundation is nicely sauteed, you will then add the rice and cook it slightly before adding the broth.

    If you'd like to make this recipe vegetarian, you can add vegetable broth instead of the beef stock/broth called for.

    Likewise, it should be just as delicious if you choose to use chicken stock instead of beef.

    Use whatever broth or stock you have on hand, but follow the procedure pretty closely to get the best outcome.

    Don't leave out the lemon juice and zest if possible, as this adds nice flavor. It's about like adding white wine.

    The lemon juice doesn't make the risotto tart, but it reduces down to a sort of concentrate for adding flavor you don't want to miss!

    Creamy Mushroom Risotto Recipe

    Tips for Creamy Mushroom Risotto

    Don't skimp on the butter and oil.

    This recipe is not supposed to be low carb or low fat. It's designed to be delicious and satisfying (like most, if not all, of my recipes)!

    Note that the amount of butter and oil called for is important for the cooking of the garlic, mushrooms, and rice in the initial cooking states (so nothing sticks to the pan bottom, and everything cooks nicely instead of scorching).

    Also, make sure not to leave out the lemon juice and zest if possible. They are both very important for the flavors in this mushroom risotto recipe (as stated above).

    Another important key to the success of this recipe for mushroom risotto is to stay by your pot. You will be stirring your pot quite a bit, so don't leave the kitchen (except for a very short time).

    It's important to keep an eye on your pot and stir frequently (and part of the time constantly) so your risotto turns out beautifully.

    What to Serve with Mushroom Risotto

    I think perfect choices would be my London Broil Crockpot Recipe or my Bacon Wrapped Stuffed Chicken Breast.

    Other choices include my Bacon Wrapped Meatloaf or Lemon Pepper Chicken.

    More Risotto Recipes

    • Prawn (Shrimp) Risotto
    • Pumpkin and Mushroom Risotto with sage

    Recipe

    Recipe For Mushroom Risotto

    Mushroom Risotto (quick & easy)

    This recipe for mushroom risotto is so easy to make yet so flavorful! You'll think you're at your favorite sit-down restaurant.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Italian
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 555kcal
    Author: Sally

    Ingredients

    • 2 tablespoon butter
    • 2 tablespoon oil
    • 8 ounces mushrooms , sliced thickly
    • 1 tablespoon garlic , minced (2-3 large cloves)
    • 1 teaspoon dry marjoram
    • ½ teaspoon salt , more to taste
    • ¼ teaspoon black pepper , more to taste
    • 1 lemon large, zest and juice
    • 1-½ cups Arborio rice , uncooked
    • 3 cups beef stock (or broth)
    • ½ cup heavy cream (or half and half)
    • ¼ cup parmesan cheese , shredded or grated
    US Customary - Metric

    Instructions

    • Heat Dutch oven or heavy pot to medium.
    • Add oil, butter, mushrooms, garlic, marjoram, salt, and pepper. Stir and cook 5 minutes, uncovered.
    • Add lemon juice and zest and cook 5 minutes uncovered (reducing the liquid).
    • Add rice, and cook 1 minute, stirring.
    • Add stock/broth and turn up heat. Heat to almost boiling, stirring frequently (about 2 minutes).
    • Turn heat back down to medium and cook for 10 minutes, stirring continuously to make sure rice doesn't stick to pan bottom.
    • Turn heat to low-medium (2-3) and cook 5 more minutes, stirring frequently.
    • Remove from heat, add cream and parmesan cheese, and stir.
    • Cover and let sit 5 minutes. Stir again before serving.

    Nutrition

    Calories: 555kcal | Carbohydrates: 68g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 813mg | Potassium: 630mg | Fiber: 3g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 4mg
    Tried this Recipe? Share it Today!Mention @SavoryWithSoul or tag #savorywithsoul!

    More Southern Side Dish & Appetizer Recipes

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      Cajun Green Beans (quick & spicy)
    • Pumpkin and Mushroom Risotto with Sage
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    Reader Interactions

    Comments

    1. Judy

      January 23, 2020 at 3:09 am

      5 stars
      I made this tonight and oh my it is delicious! You're right about the lemon - it adds a nice little tang without being overpowering. Risotto always intimidates me - it always seems too runny for too long but then right at the very end it all seems to come together. Very tasty dish! I'll be making this again.

      Reply
      • Sally

        January 24, 2020 at 1:10 am

        That's awesome, Judy! Thanks for letting me know how yours turned out. I'm always happy to know that my recipes can be reproduced easily by others.

        Reply
    2. Scarlet

      January 13, 2020 at 10:15 pm

      5 stars
      My kids and l love mushrooms so I am sure this recipe for mushroom risotto will get a lot of use! Yummy!

      Reply
      • Sally

        January 14, 2020 at 4:22 am

        5 stars
        Thanks Scarlet! Enjoy!

        Reply

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    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

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    123 shares