Creamy Mushroom Risotto with Fresh Parsley and Parmesan

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Creamy Mushroom Risotto with Fresh Parsley and Parmesan AI-generated image
35 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Vegetable or chicken broth Use the other listed broth option; either works in the same amount.
  • Unsalted butter Use an equal amount of olive oil for a less buttery finish.
  • Fresh parsley Use an equal amount of finely chopped fresh chives for a mild, fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein13 g
Carbohydrates58 g
Fat18 g

Fiber 3 g · Sugar 4 g · Sodium 850 mg

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A rich and creamy mushroom risotto, perfectly cooked with Arborio rice, sautéed mushrooms, and finished with fresh parsley and grated Parmesan for a comforting and elegant meal.

Steps

  1. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic, sauté until translucent, about 2 minutes.
  2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
  3. Stir in the Arborio rice and cook for 2 minutes, coating the rice in the oil and mushrooms.
  4. Pour in the white wine (if using) and stir until it is mostly absorbed.
  5. Begin adding the warm broth one ladle at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle.
  6. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
  7. Remove from heat and stir in the butter and grated Parmesan cheese until melted and smooth.
  8. Season with salt and pepper to taste.
  9. Serve immediately, garnished with finely chopped fresh parsley and extra Parmesan on top.

Tips for Creamy Mushroom Risotto with Fresh Parsley and Parmesan

  • A finished risotto should slowly spread on the plate, with distinct but tender grains rather than forming a stiff mound.
  • Keep the broth warm and nearby; cold additions can slow cooking and make it harder to judge when the rice is done.
  • Use a wide, heavy-bottomed saucepan for even cooking, and have a ladle and wooden spoon ready.

Drink pairing

A dry, unoaked white wine such as Pinot Grigio
Its crispness complements the creamy rice and savory mushrooms without overpowering the Parmesan.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, loosening with a splash of broth or water if needed.

Frequently asked questions

How can I tell when the risotto is done?
Taste a few grains: they should be tender with a slight bite at the center, and the risotto should look creamy rather than soupy.

Can I make this ahead?
Risotto is best served right away, since it thickens as it stands. For a short wait, keep it covered and loosen it with a little warm broth before serving.

Why did my risotto turn out gummy?
Overcooking or vigorous, prolonged stirring can make the grains break down. Stop cooking while they still have a slight bite, and serve promptly.
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