{"id":46026,"date":"2023-09-27T16:57:44","date_gmt":"2023-09-27T20:57:44","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=46026"},"modified":"2025-03-05T09:52:11","modified_gmt":"2025-03-05T14:52:11","slug":"mushroom-risotto","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/mushroom-risotto\/","title":{"rendered":"Mushroom Risotto"},"content":{"rendered":"

Traditional Mushroom Risotto is a simple dish that is hearty and full of flavour. This easy mushroom risotto recipe is super creamy & tasty!<\/p>\n

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For being such big fans of risotto, it\u2019s kind of wild that I\u2019ve only got one recipe for risotto posted - across any of my sites.<\/p>\n

(That\u2019s my Seafood Risotto<\/a> - fantastic!)<\/p>\n

Anyway, I figure it\u2019s well past time for me to post another great recipe for this creamy Italian rice dish, so today I\u2019m sharing my recipe for a delicious mushroom risotto.<\/p>\n

This creamy mushroom risotto is sure to please anyone who\u2019s a fan of mushrooms. <\/p>\n

It\u2019s a hearty dish, with mushroom flavour coming from the broth itself, and pieces of mushroom throughout. <\/p>\n

We usually serve this as a main course, though it would also work well as a side dish - as a complement to some chicken, steak, or pork.<\/p><\/div>\n

There\u2019s a popular belief out there that risotto is a difficult recipe to make. <\/p>\n

Maybe it\u2019s because it does take a little time to make, maybe it\u2019s because you only tend to see it on the menus of fancy restaurants.<\/p>\n

Either way - it\u2019s a false belief - basically any risotto is going to be an incredibly easy recipe to make!<\/p>\n

The constant stirring can feel a little tedious, but the good news is that cooking process is very easy, and basically fool proof. <\/p>\n

Just have your ingredients prepared and laid out before you get started, and you\u2019re good to go!<\/p>\n

Anyway, let\u2019s get to it... <\/p><\/div>\n

PS: If you find yourself with leftover risotto, consider making arancini out of it the next day! <\/p>\n

My Mini Mushroom Arancini<\/a> actually starts out with this risotto recipe, but turns it into an elegant appetizer.<\/p>\n

Also, it includes information - in the post - about making it gluten free!<\/i><\/div>\n

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Ingredients<\/h2>\n

This recipe uses really simple ingredients that can be found in any grocery store. <\/p>\n

That said, there are a few important things to note about some of them, so here\u2019s what you need to know:<\/p>\n

Risotto Rice<\/h4>\n

To make the perfect risotto, you\u2019re looking for a medium or short-grain rice with a high starch content - it\u2019s what creates that creamy risotto texture!<\/p>\n

I use 1 lb of Short Grain Arborio Rice<\/a> for this, as it\u2019s easy to find and works well.<\/p>\n

Carnaroli Rice<\/a> and Vialone Nano<\/a> is another very popular short grain rice options, though they can be more difficult to find in some areas.<\/p>\n

Any of these 3 short grain rice types will make an excellent risotto - tender grains of rice with the perfect creamy texture- so use whichever makes the most sense, where you are. <\/p><\/div>\n

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The Mushrooms<\/h4>\n

Mushrooms are what brings the bulk of the savory flavor to this risotto, so are an important ingredient here. That said, there\u2019s lots of room to customize!<\/p>\n

Personally, I use fresh mushrooms exclusively - cremini mushrooms usually, AKA baby bella mushrooms. They\u2019re cheap, easy to come by, and taste great!<\/p>\n

That said, feel free to use whatever mushrooms you like.<\/p>\n

Have access to some fresh wild mushrooms? Make a wild mushroom risotto!<\/p>\n

Shiitake mushrooms, porcini mushrooms, a blend - it\u2019s all good.<\/p>\n

You can even toss a bit of finely chopped dried mushrooms into the broth as it simmers - I usually don\u2019t bother, though!<\/p><\/div>\n

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The Broth<\/h4>\n

I use chicken broth as the base for my quick mushroom stock, as it gives the broth a nice robust flavour - and I tend to have it on hand!<\/p>\n

That said, feel free to use any stock you like, as long as it works with the taste of the mushrooms you use.<\/p>\n

Chicken stock, beef broth, vegetable stock, vegetable broth - homemade or store bought - whatever works for you! <\/p>\n

The Wine<\/h4>\n

This recipe calls for \u00bd cup of dry white wine - I\u2019ll usually use something like a Sauvignon Blanc or Pinot Grigio.<\/p>\n

The alcohol cooks off as it simmers, but if you\u2019d like to skip the wine altogether, you can use an extra \u00bd cup of broth instead.<\/p>\n

Pro tip: When skipping the wine, add a small splash of lemon juice or white vinegar. The touch of acid will brighten the flavour of the dish!<\/i> <\/div>\n

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Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Grated Parmesan cheese
\nA small yellow onion
\nGarlic cloves
\n2 tablespoon Olive oil, divided
\nDried Thyme<\/a>
\nSalt and ground black pepper<\/p>\n

... I just really didn\u2019t have anything to add, as far as these last few ingredients go! <\/p>\n

You can garnish with some fresh herbs if you like - I\u2019ll usually toss some finely chopped fresh parsley on it - but that\u2019s about it!<\/p><\/div>\n

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How to Make Mushroom Risotto<\/h2>\n

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:<\/i><\/p>\n

Finely chop the mushrooms and onions. I like to run them through a food processor, but you can chop them by hand if you prefer.<\/p><\/div>\n

\"2<\/p>\n

Also, I find it helpful to have everything measured and prepared, close at hand. <\/p>\n

Things can move quickly as you\u2019re cooking, and you don\u2019t want to take time away from stirring, to be dealing with ingredient prep!<\/p><\/div>\n

\"The<\/p>\n

Heat 1 tablespoon of the olive oil in a medium saucepan, medium pot, or Dutch oven. <\/p>\n

Add mushrooms, season with a little salt and pepper, and cook over medium-high heat until mushrooms just start to soften.<\/p>\n

Add the chicken broth and thyme to the sauteed mushrooms, bring to a gentle simmer, then turn the element down to low heat. <\/p><\/div>\n

\"5<\/p>\n

As the broth is heating:<\/p>\n

In a large pan, large pot, or large skillet over medium heat, sweat onions in remaining olive oil until translucent. Add garlic and rice, stir well with a wooden spoon or silicone spatula.<\/p>\n

Add half of the wine, stirring until wine is almost completely absorbed by the rice, about 2-3 minutes. Repeat with remaining wine.<\/p><\/div>\n

\"5<\/p>\n

Add a little bit of hot broth, about \u00bd cup at a time, stirring constantly. <\/p>\n

As rice absorbs one ladle of hot stock, add another and continue with the consistent stirring.<\/p><\/div>\n

\"5<\/p>\n

Once rice is almost cooked - it should be al dente, with a creamy consistency - season with salt and pepper to taste. <\/p>\n

\"2<\/p>\n

Stir in grated Parmesan, just until well incorporated and smooth. <\/p>\n

\"2<\/p>\n

Serve immediately<\/p>\n

Leftover risotto can be cooled almost to room temperature before being transferred to an airtight container for storage in the fridge. <\/p>\n

Should be good for up to 3 days, fully reheat before serving.<\/p><\/div>\n

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More Gluten-Free Main Dish Recipes<\/h2>\n

Looking for more dinner ideas for the whole family? I\u2019ve got you covered, with all kinds of tasty gluten free recipes!<\/p>\n

Creamy Mustard Chicken<\/a>
\nElk Bourguignon<\/a>
\nGluten-Free Bacon Poutine Pizza<\/a>
\nGluten Free Beet Gnocchi<\/a>
\nGluten-Free Chicken Mushroom Tourtiere<\/a>
\nKeto Chicken Pot Pie Soup<\/a>
\nGluten Free Coconut Shrimp<\/a>
\nGluten-Free Cod Au Gratin<\/a>
\nGluten Free Cod Cheeks & Dressing<\/a>
\nGluten-Free Crab Cakes<\/a>
\nGluten Free Creamy Chicken Wild Rice Soup<\/a>
\nGluten-Free Creamy Creole Pasta<\/a>
\nGluten Free Creamy Creole Soup<\/a>
\nGluten-Free Fennel Chicken Soup<\/a>
\nGluten Free Detroit Style Pizza<\/a>
\nGluten-Free Fish Fingers & Custard<\/a>
\nGluten Free French Onion Soup Tart<\/a>
\nGluten-Free Fried Chicken<\/a>
\nGluten Free Perogies<\/a>
\nGluten-Free Sesame Chicken<\/a>
\nGluten Free Spicy Orange Chicken<\/a>
\nGluten-Free Square Root Tart<\/a>
\nGluten Free Tourtiere<\/a>
\nGluten-Free Tuna Casserole<\/a>
\nKeto Taco Soup<\/a>
\nPesto Chicken Lasagna (Low Carb)<\/a>
\nSpinach Feta Lasagna (Low Carb)<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n <\/g><\/svg><\/span> Save Recipe<\/a><\/g><\/svg><\/span> Saved!<\/a><\/span>\n\t\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Easy, Creamy Mushroom Risotto<\/h2>\n
<\/div>\n
Traditional mushroom risotto is a simple dish that is hearty and full of flavour. This easy mushroom risotto recipe is super creamy & tasty!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> People (or more!)<\/span><\/span><\/div>\n
Calories: <\/span>307<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>