A tasty rustic mushroom risotto recipe

This mushroom risotto recipe goes “old school” with its traditional “stand and stir” technique. This approach may take a bit more time, but I think the results are well worth this little extra effort.

When making this recipe, don’t be tempted to substitute other forms of rice because they won’t deliver the coveted rich, creamy texture you’re after. Also, wherever possible buy organic so it doesn’t have any nasty stuff in it.

Arborio rice can also be used to make sweet rice pudding or used instead of Spanish rice in a Paella,

Although it is starchier than traditional long-grain white rice, the extra starch does not mean it’s higher in carbs.

Most groceries stores carry Arborio rice and it has a long shelf-life or and you can easily find it online.

A deliciously easy mushroom Risotto recipe

Easy Rustic Mushroom Risotto Recipe

A tasty rustic mushroom risotto recipe cooked the ‘old school way’ for extra creaminess and flavour. Delicious comfort food.
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Lunch/Supper
Cuisine Italian
Servings 4 people
Calories 394 kcal



  • 4 cups vegetable stock/broth preferably organic and heated
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter preferably organic, divided
  • 3 cloves garlic peeled and finely minced
  • 1/2 medium brown onion finely chopped
  • 125 grams baby Portobello mushrooms cleaned and sliced
  • 125 grams white or chestnut mushrooms cleaned and sliced
  • 1 tsp dried thyme
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tsp fresh rosemary leaves finely chopped
  • sea salt and black pepper to taste


  • In a small saucepan, heat the vegetable broth until hot. Reduce heat to simmer and keep warm.
  • Add the olive oil, one tablespoon butter, and garlic to a large, high-sided frying pan/skillet. Turn the heat to medium and sauté for approximately one minute, or until the garlic softens.
  • Add the onion and sauté for 2 minutes before adding the sliced mushrooms and dried thyme. Cook until the mushrooms soften and release liquid, about 5 minutes. Remove from the heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside.
  • Return the pan to heat and add the remaining butter. Add the Arborio rice and sauté until thoroughly coated about 2 minutes. Add white wine and stir constantly until the wine is completely absorbed.
  • Add one cup warm broth to the pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, about 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).
  • Remove from the heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper, to taste.
  • Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired. Serve immediately and enjoy!


Depending on how hungry your guests are or if you are going to serve it with a side salad, this recipe could stretch to serving six people.
However, the nutritional information is based on serving 4 people.
You can use chicken stock/broth instead of vegetable if you prefer.


Sodium: 1149mgCalcium: 165mgVitamin C: 2mgVitamin A: 861IUSugar: 4gFiber: 2gPotassium: 313mgCholesterol: 31mgCalories: 394kcalSaturated Fat: 8gFat: 16gProtein: 10gCarbohydrates: 48gIron: 3mg
Keyword Mushroom Risotto Recipe
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