Easy Mushroom Risotto

Madalina - Get SavouryDinnerLeave a Comment

easy mushroom risotto

This mushroom risotto is one of my favourite meals to eat on a busy day. It is so easy to make and the finished product is so creamy and luxurious…you will love it!

When I used to work at the restaurant, it was one of my those dishes that comforted me after a lot of hours of work, so it definitely still brings me joy every time I cook it.

CategoryDinner, LunchDifficultyBeginnerAuthorMadalina - Get Savoury

Easy Mushroom Risotto Recipe | Get Savoury

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Vegetable Broth Ingredients:
 7 cups of water
 2 medium onions
 1 carrot
 2 celery sticks
 1 spring onion
 3 cloves of garlic, peeled
 1 bay leaf (remember to remove it after cooking)
Risotto Ingredients:
 2 cups of mushrooms
 1 ½ cups of arborio rice
 ½ cup of arugula or spinach
 ½ cup of arugula to top the risotto
 2 oz of grated dry cheese (parmesan or pecorino cheese work great)
 2 tbsp softened butter
 5 cups of homemade veggie stock
 1 cup of dry white wine
 salt to taste
 pepper to taste
 fresh herbs like parsley, rosemary or thyme

Basic Vegetable Broth Recipe
1

Add 7 cups of water to a soup pot

2

Chop the vegetables, add the bay leaf and the fresh herbs

3

Cover and bring to a simmer. Continue cooking on low for 30 minutes. Slow is key here.

4

Strain the stock and set the vegetables aside (if you don't want to discard them, you can incorporate them into your favourite sauce or puree later)

How to Make the Risotto
5

If made in advance, warm the broth in a sauce pan over low heat.

6

Warm 2 tablespoons of oil in a pan over medium heat.

7

Sauté the onions with the mushrooms and garlic, cook for a few minutes until slightly browned.

8

Add the rice and stir until the rice becomes translucent.

9

Add 1 cup of white wine to deglaze the pan.

10

Start adding the stock, half a cup at a time, stirring constantly to allow the starches from the rice to release

11

Keep adding vegetable stock until you reach the 5 cups and the texture of the rice becomes "al dente"

12

At this point add the cheese and the butter (or cream cheese), and keep stirring until you reach the desired consistency and creaminess.

13

To finish off this easy risotto, add some finely chopped parsley and a pinch of finely chopped garlic

14

Add salt and pepper to taste

15

Enjoy!

Ingredients

Vegetable Broth Ingredients:
 7 cups of water
 2 medium onions
 1 carrot
 2 celery sticks
 1 spring onion
 3 cloves of garlic, peeled
 1 bay leaf (remember to remove it after cooking)
Risotto Ingredients:
 2 cups of mushrooms
 1 ½ cups of arborio rice
 ½ cup of arugula or spinach
 ½ cup of arugula to top the risotto
 2 oz of grated dry cheese (parmesan or pecorino cheese work great)
 2 tbsp softened butter
 5 cups of homemade veggie stock
 1 cup of dry white wine
 salt to taste
 pepper to taste
 fresh herbs like parsley, rosemary or thyme

Directions

Basic Vegetable Broth Recipe
1

Add 7 cups of water to a soup pot

2

Chop the vegetables, add the bay leaf and the fresh herbs

3

Cover and bring to a simmer. Continue cooking on low for 30 minutes. Slow is key here.

4

Strain the stock and set the vegetables aside (if you don't want to discard them, you can incorporate them into your favourite sauce or puree later)

How to Make the Risotto
5

If made in advance, warm the broth in a sauce pan over low heat.

6

Warm 2 tablespoons of oil in a pan over medium heat.

7

Sauté the onions with the mushrooms and garlic, cook for a few minutes until slightly browned.

8

Add the rice and stir until the rice becomes translucent.

9

Add 1 cup of white wine to deglaze the pan.

10

Start adding the stock, half a cup at a time, stirring constantly to allow the starches from the rice to release

11

Keep adding vegetable stock until you reach the 5 cups and the texture of the rice becomes "al dente"

12

At this point add the cheese and the butter (or cream cheese), and keep stirring until you reach the desired consistency and creaminess.

13

To finish off this easy risotto, add some finely chopped parsley and a pinch of finely chopped garlic

14

Add salt and pepper to taste

15

Enjoy!

Easy Mushroom Risotto

“Al dente”, basically means the rice is supposed to be a bit undercooked when done cooking. When you test the rice, there should be a slight bite to it when you chew it.

The Secret to the Perfect Risotto

how to make this easy mushroom risotto

The right type of rice. I’ve seen a bunch of people make this mistake. Your typical rice like camolino or basmati won’t work. You’ll need a high-starch rice like arborio rice or carnaroli to make sure you get that creamy, velvety texture.

Constant Stirring. Stirring will allow the starches to be slowly released and incorporated into the stock, thus helping you achieve that perfect texture I mentioned before.

Wine. Make sure you use a good, white wine. Nothing fancy or expensive, just a decent tasting dry white wine. Remember, you want to enrich the quality of your dish, not to take from it.

Seasoning the Broth. Remember that there’s no salt and/or pepper in the ingredients list of the stock. It’s better to leave it out so you can control the saltiness of the recipe. You don’t want an over-seasoned risotto.

how to make this easy mushroom risotto

What can you substitute for wine in a risotto?

Some people use apple cider vinegar, others use grape juice, but the best non-alcoholic substitute for white wine to me is lemon juice.

It adds that perfect tangy flavour that reminds of the acidity of the wine, plus the citrus adds a slight freshness that lifts up the entire dish.

Do You Have Any Questions?

If you have any comments, questions or remarks, feel free to leave them below and I will get back to you as soon as possible.

Please be gentle, as this is my first ever blog post, so total newbie alert!

Me trying to figure this blogging thing out 😀

Anyways, my first blog post is done. Phew.

I hope you stick around so we can go on this journey together!

Save this easy recipe on Instagram:

This creamy mushroom risotto is a real treat for busy days. It is so easy to make and the finished product is so creamy and luxurious. #risotto