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. 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. 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.
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! 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.
How do you 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.
- melt the butter, add the chopped mushrooms and garlic, and cook until the water is released and the mushrooms are brown
- in a separate pan, sautee the onion with butter, add the rice, and stir for 30 seconds until the rice is transluscent
- throw the mushrooms in, and add one ladleful of vegetable stock (broth) at a time while stiring continuously
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, 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 meat to the dish, it can be as simple or filling as you like.
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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)
- 2 cups 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
Cut the mushrooms into quarters, then peel and chop the garlic.
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.
In a separate pan, heat up the olive oil and the other tablespoon of butter, and add the chopped onion.
Fry the onion until transluscent, then rinse the rice under cold water and add it 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.
Add the salt, parmesan and black pepper, and garnish with freshly-chopped parsley.