Easy Creamy Mushroom Risotto

A bowl filled with mushroom risotto garnished with chopped herbs, with golden spoons on the side.

This creamy mushroom risotto recipe is the perfect side dish or complete meal. It's packed with delicious flavors from sautéed mushrooms, garlic, onions, parmesan cheese and fresh thyme all stirred in a flavorful broth with creamy Arborio rice.

Course Main Course, Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 367kcal

Author Sherri Hagymas

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 cups mushrooms thinly sliced
1 small onion or shallot, finely diced
4 cloves garlic minced
1 cup Arborio rice
3 cups chicken broth divided, or vegetable broth
½ cup Parmesan cheese grated
1 tablespoon fresh thyme chopped
salt and pepper to taste

Instructions

In a large skillet or Dutch oven, add a tablespoon of olive oil and a tablespoon of butter and heat over medium until the butter melts.
2 tablespoons olive oil, 1 tablespoon butter
Then add the mushrooms and cook for 7-8 minutes, stirring often.
2 cups mushrooms
Transfer the mushrooms to a bowl or plate and add the additional tablespoon of oil, rice, onion, garlic to the skillet.
1 small onion, 4 cloves garlic, 1 cup Arborio rice
Cook the rice for 2-3 minutes, stirring continuously.
Reduce the heat to medium-low and add ½ cup of chicken stock and stir constantly for 5 minutes until all of the liquid has absorbed into the rice.
3 cups chicken broth
Then add another ½ cup of broth and stir constantly again until all of the liquid has absorbed once again.
Repeat with ½ cup additions of broth until all of the broth has been added and absorbed. If the rice isn’t tender after adding 3 cups, continue to add ½ cup more until the rice is tender.
Once the rice is tender, stir in the fresh thyme, parmesan cheese, salt and pepper.
salt and pepper , ½ cup Parmesan cheese, 1 tablespoon fresh thyme
Stir in the parmesan cheese and salt and pepper. Garnish with chopped fresh parsley, basil or chives.
Serve the risotto topped with the cooked mushrooms or stir the sautéed mushrooms into the risotto.

Nutrition