Creamy Mushroom Risotto without Wine, a quick and easy vegetarian dinner recipe that is sure to impress everyone. Made with fresh mushrooms, parmesan and fresh parsley, this dish is comfort food at its best.
Risotto is one of those fancy and overpriced dishes that restaurants love to have on the menu. But 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.
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.
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Ingredients needed
- risotto (Arborio) rice - it makes the creamiest risotto
- vegetable stock - broth; if you don't care much about the dish being vegetarian, you can also use chicken stock
- closed-cup mushrooms -or any other mushrooms
- garlic - mushrooms love garlic!
- onion - any kind, I used regular onion
- parmesan - or any hard cheese of your choice
- butter - salted
- olive oil
- salt & black pepper
- fresh parsley - to garnish
Step-by-step photos and instructions
- melt the butter, add the olive oil and chopped mushrooms and garlic, and cook until the water is released and the mushrooms are brown
- remove the mushrooms from the pan and set side
- in the same pan, add the remaining butter and olive oil and sautee the onion
- add the rice, and stir for 30 seconds until the rice is translucent
- add one ladleful of vegetable stock (broth) at a time while stirring continuously
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- in go the mushrooms, add parmesan and garnish with parsley
Expert tips
You could add the mushrooms 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.
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.
How to make the mushroom risotto vegan
If you want a vegan version of this mushroom risotto, replace the butter with olive oil only, and omit the parmesan. Easy!
You can add some vegan cheese if you like the idea of a cheesy risotto, but the creaminess comes from the slow-cooking of the risotto.
Also, you can add any other vegetable or no-meat alternative to the dish, it can be as simple or filling as you like. Enjoy!
Other risotto recipes
Butternut Squash Risotto Balls (Italian Arancini)
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Creamy Mushroom Risotto without Wine
Ingredients
- 1 cup risotto (Arborio) rice
- 4 cups hot vegetable stock (broth)
- 2 cups closed-cup mushrooms
- 2 cloves of garlic
- 1 onion
- 2 tablespoon parmesan
- 2 tablespoon butter
- 2 tablespoon olive oil
- 2 tablespoon butter
- ¼ teaspoon salt
- a pinch of black pepper
- fresh parsley to garnish
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Instructions
- Cut the mushrooms into quarters, then peel and chop the garlic.
- In a pan, melt half of the amount of butter, add one tablespoon of olive oil, then add the mushrooms and garlic, and cook for about 5-7 minutes until the mushrooms release all their liquid and brown.
- Remove the mushrooms from the pan and set aside.
- In the same pan, melt the remaining butter, add the rest of the olive oil, then the chopped onion.Â
- Fry the onion until translucent.
- Rinse the rice under cold water until the water runs clear.
- Add the rice to the onion.
- 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 and creamy.
- Add the cooked mushrooms, salt, parmesan and black pepper, and garnish with freshly-chopped parsley.
- Serve hot.
Video
Notes
- If you want a vegan version of this mushroom risotto, replace the butter with olive oil only, and omit the parmesan. Easy!
- You can add some vegan cheese if you like the idea of a cheesy risotto, but the creaminess comes from the slow-cooking of the risotto.
- Also, you can add any other vegetable or no-meat alternative to the dish, it can be as simple or filling as you like.Â
Ryder Fong says
This recipe I made at my cooking class! It’s pretty good! I don’t really like mushrooms very much but it was sooo good!
Daniela Apostol says
That's great, I am glad you enjoyed it!