Creamy Mushroom Risotto with fresh mushrooms and parmesan, a quick and easy vegetarian dinner recipe that is sure to impress everyone. You can’t even say it doesn’t have wine like the classic recipe, it’s absolutely delicious and so comforting.
Risotto is one of those fancy and overpriced dishes that restarants love to have on the menu. Everybody loves a good risotto, and I can see why; it’s the absolute comfort food that simply screams perfection.
And what if I tell you that you can actually make it at home without paying a fortune in a posh restaurant? It’s a lot easier than people think, and a lot quicker too. Yes, there is a bit of stirring, if you want to achieve perfection, and a super douper creamy risotto, but the dish is well worth the effort.
Mushrooms!!! I just can’t have enough of these beauties. Give me any kind of mushroom (well, the edible ones), and I will never say no to them. Stuffed, in soups, stews, with rice, pasta, absolutely anything you can think of, mushrooms are the perfect addition.
True, the ones we find in supermarkets are nowhere near as fragrant and tasty as the ones you pick up from fields and forests, but I take wheatever I can. Better than nothing, what can I say.
Rice and mushrooms though, are one match made in heaven. If you haven’t tried my One-Pot Baked Chicken with Rice and Mushrooms yet, you have no idea what you are missing. A finger-licking dinner, I am telling you.
Now, this creamy mushroom risotto is a little bit different, but equally delicious. You cook it on the stove top, and you have it on your table in less that 45 minutes. Not too bad, given how good it is.
Right, so how to make the perfect creamy mushroom risotto?
You could add the muhsrooms to the pan after sauteeing the onion and rice, but I prefer to cook them separately with a bit of garlic for extra flavour, then add them to the pan after the rice.
Butter, garlic and mushrooms simply rock together, and you can never get the very best of mushrooms without the 3 together.
One you start adding your hot stock, make sure you don’t rush it, and just add one ladleful at a time, and let cook before adding any more. My risotto has no wine, but if you’d rather add some, you can add it before the stock goes in. Just let it cook completely, it should not take long.
And yes, do keep stirring, it might be tiring, but it’s worth it, trust me on this. If you want a vegan version of this mushroom risotto, replace the butter with olive oil, and omit the parmesan. Easy!
Also, you can add any other vegetable or meat to the dish, it can be as simple or filling as you like. If chicken is one of the favourite meat, you will love my Creamy Chicken Risotto with Peas, it’s a delish. Do give them a try, you will just love them!
If you’ve liked my CREAMY MUSHROOM RISOTTO or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Creamy Mushroom Risotto with fresh mushrooms and parmesan, a quick and easy vegetarian dinner recipe that is sure to impress everyone. You can't even say it doesn't have wine like the classic recipe, it's absolutely delicious and so comforting.
- 1 cup risotto (Arborio) rice
- 4 cups hot vegetable stock (broth)
- 250 g closed-cup mushrooms
- 2 cloves of garlic
- 1 onion
- 2 tbsp parmesan
- 2 tbsp butter
- 1/2 tbsp olive oil
- 1/4 tsp salt
- a pinch of black pepper
- fresh parsley to garnish
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Cut the mushrooms into quarters, then peel and chop the garlic.
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Heat up one tablespoon of butter in a pan, add the mushrooms and garlic, and cook for about 5-7 minutes until the mushrooms release all their liquid and brown.
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In a separate pan, heat up the olive oil and the other tablespoon of butter, and add the chopped onion.
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Fry the onion until transluscent, then rinse the rice under cold water and add it to the onion.
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Stir for about 30 seconds, then add the mushrooms and one ladleful of stock at a time, and keep stirring until it's absorbed, then add more until you finish it up and the rice is cooked through.
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Add the salt, parmesan and black pepper, and garnish with freshly-chopped parsley.
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Serve hot.
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