Are you a fan of rich and creamy pasta dishes? Do you love the earthy flavor of mushrooms? If so, then you’re in luck! We’ve gathered 18 mouth-watering creamy mushroom risotto recipes that are sure to become new favorites. From classic combinations like garlic butter and truffle oil, to more unique pairings like spinach and porcini, there’s something for everyone.
In this article, we’ll take you on a culinary journey through the world of creamy mushroom risottos, exploring different techniques, ingredients, and flavor profiles to help you create the perfect dish. Whether you’re looking for a quick weeknight meal or a special occasion recipe, we’ve got you covered. So grab your apron, get cozy, and let’s dive into the wonderful world of creamy mushroom risotto!
Classic Creamy Mushroom Risotto
A comforting and creamy Italian-inspired dish, this classic risotto recipe is a perfect accompaniment to any meal. The Arborio rice is cooked with sautéed mushrooms, onions, and garlic, resulting in a rich and velvety texture.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 ounces mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. Add broth, 1/2 cup at a time, stirring continuously until absorbed before adding the next portion.
6. After 20-25 minutes of cooking, stir in Parmesan cheese and heavy cream.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Truffle Oil Mushroom Risotto
A creamy and earthy Italian-inspired dish that combines the richness of truffle oil with the savory flavor of mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons truffle oil
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed, about 2 minutes.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in truffle oil and sliced mushrooms.
7. Cook for an additional 2-3 minutes or until mushrooms are tender.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-40 minutes
Wild Mushroom and Thyme Risotto
This creamy risotto is a hearty and earthy celebration of wild mushrooms and the subtle aroma of thyme. Perfect for a cozy evening meal, this recipe combines the rich flavors of sautéed mushrooms with the comforting warmth of Arborio rice.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 2 sprigs fresh thyme, chopped
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add white wine (if using) and cook until absorbed.
4. Add 1/2 cup broth and stir until absorbed. Repeat process, adding remaining broth in 1/2-cup increments.
5. After 20-25 minutes of cooking, add mushrooms and thyme. Cook for an additional 3-5 minutes or until mushrooms are tender.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Garlic Butter Mushroom Risotto
Experience the rich flavors of Italy with this creamy Garlic Butter Mushroom Risotto, featuring sautéed mushrooms and garlic infused into a velvety Arborio rice dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot, bring the broth to a simmer.
2. In a separate pan, melt butter over medium heat. Add garlic; cook for 1 minute.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Add Arborio rice; cook, stirring constantly, for 1-2 minutes or until lightly toasted.
5. Add white wine (if using); cook until absorbed.
6. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking, rice should be creamy and tender. Season with salt and pepper.
8. Serve with grated Parmesan cheese (if desired).
Cooking Time: 25-30 minutes
Porcini Mushroom Risotto with White Wine
This classic Italian dish is a perfect combination of Arborio rice, earthy porcini mushrooms, and the subtle flavor of white wine. The result is a rich, creamy risotto that’s sure to impress.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups fresh or dried porcini mushrooms, sliced
– 1/2 cup white wine (dry)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add white wine and cook until absorbed, stirring occasionally.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, add porcini mushrooms and butter. Stir until mushrooms are tender.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 30-35 minutes
Spinach and Mushroom Risotto
Spinach and Mushroom Risotto: A creamy, flavorful Italian-inspired dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button or cremini), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and garlic; cook until tender, about 5 minutes.
4. Add Arborio rice and stir to coat with oil and mix with mushroom mixture. Cook for 1-2 minutes.
5. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This should take about 20-25 minutes.
6. Stir in spinach leaves until wilted.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with Parmesan cheese if desired.
Cooking Time: About 30-40 minutes
Vegan Mushroom Risotto with Coconut Milk
This creamy and savory risotto is a game-changer for vegan comfort food lovers. By using coconut milk instead of traditional Parmesan, you’ll enjoy a rich and indulgent dish that’s also free from dairy.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1/2 cup coconut milk
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in the coconut milk, mushrooms, and thyme. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Bacon and Mushroom Risotto
Rich and creamy risotto infused with the smoky flavor of bacon and earthy aroma of mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 6 slices of cooked bacon, diced
– 1 large onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced bacon and cook until crispy, then remove from pan.
3. Add chopped onion and sauté until translucent.
4. Add sliced mushrooms and minced garlic; cook until mushrooms release their liquid and start to brown.
5. Add Arborio rice and stir to coat with oil and mix with mushroom mixture.
6. If using wine, add and cook until absorbed.
7. Warm broth in a separate pot and add 1/2 cup at a time to rice mixture, stirring constantly, until creamy and tender (about 20-25 minutes).
8. Remove from heat; stir in butter and season with salt and pepper.
9. Serve hot, topped with crispy bacon, grated Parmesan cheese (if using), and fresh parsley.
Cooking Time: 30-40 minutes
Sun-Dried Tomato and Mushroom Risotto
This creamy risotto combines the savory flavors of sun-dried tomatoes and earthy mushrooms, making it a perfect side dish or light meal. With minimal prep time and just 20 minutes of cooking, you can enjoy this Italian-inspired delight in no time!
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent (3-4 minutes).
3. Add mushrooms and cook until tender (5 minutes).
4. Add Arborio rice and cook for 1 minute, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20 minutes of cooking, stir in sun-dried tomatoes, garlic, and Parmesan cheese.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Parmesan and Mushroom Risotto
This classic Italian dish is a comforting and flavorful meal perfect for any occasion. With the rich flavors of parmesan cheese, sautéed mushrooms, and creamy Arborio rice, this risotto is sure to become a staple in your household.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz cremini mushrooms, sliced
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
5. Add 1/2 cup of the warmed broth to the rice and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, and waiting for it to be absorbed before adding more. This should take about 20-25 minutes, or until the rice is cooked and creamy.
6. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Rosemary and Mushroom Risotto
Rosemary and Mushroom Risotto Recipe
A creamy and aromatic Italian-inspired dish featuring the earthy flavors of mushrooms and rosemary.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 sprigs fresh rosemary, chopped
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Parmesan cheese, grated (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start browning, about 5 minutes.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, add the chopped rosemary and cook for an additional 2 minutes.
7. Stir in the butter and season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-35 minutes
Lemon Herb Mushroom Risotto
Lemon Herb Mushroom Risotto: A flavorful and aromatic Italian-inspired dish that combines the earthy taste of mushrooms with the brightness of lemon and herbs.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh lemon zest
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start browning, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the Arborio rice and stir to coat with oil and mix with the mushroom mixture.
6. Cook for 1-2 minutes, then add the warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. Stir in the chopped parsley, lemon zest, and lemon juice.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Shiitake Mushroom Risotto with Sage
This creamy risotto combines the earthy flavor of shiitake mushrooms with the bright, herbal taste of sage. Perfect as a main course or side dish.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz shiitake mushrooms, sliced
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Parmesan cheese, grated (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, sauté the onion and mushrooms in olive oil until softened.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (optional) and cook until absorbed.
5. Add 1/2 cup warmed broth and stir until absorbed. Repeat process, adding broth in 1/2 cup increments, until rice is cooked.
6. Stir in butter, sage, salt, and pepper.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Creamy Mushroom and Pea Risotto
This creamy risotto is a comforting and flavorful dish perfect for a chilly evening. Fresh peas and earthy mushrooms add natural sweetness to this rich and satisfying meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup fresh peas
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. Gradually add broth, stirring continuously, until absorbed.
6. Stir in peas, garlic, salt, and pepper.
7. Remove from heat; stir in Parmesan cheese.
8. Serve immediately, garnished with parsley if desired.
Cooking Time: 30-40 minutes
Roasted Garlic Mushroom Risotto
Roasted Garlic Mushroom Risotto Recipe
Summary: This creamy risotto recipe combines the rich flavors of roasted garlic and mushrooms with Arborio rice, perfect for a comforting and satisfying meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 3 cloves garlic, roasted (see note)
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add mushrooms; cook until tender, about 5 minutes.
2. Add garlic; cook for an additional minute.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using); cook until absorbed.
5. Warm broth in a separate pot. Add 1/2 cup broth to rice mixture; stir until absorbed. Repeat process, adding remaining broth in 1/2-cup increments, stirring until absorbed after each addition.
6. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley (if desired).
Cooking Time: Approximately 30-40 minutes.
Mushroom and Asparagus Risotto
This creamy risotto combines the earthy flavors of mushrooms with the tender sweetness of asparagus, making it a perfect springtime dish. With its rich texture and vibrant colors, this recipe is sure to impress your dinner guests.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.
2. Add sliced mushrooms and cook until they release their moisture and start to brown.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20 minutes of cooking, add asparagus and cook until tender.
6. Stir in butter and season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Portobello Mushroom Risotto with Balsamic Glaze
Transform Arborio rice into a creamy masterpiece with the earthy flavors of Portobello mushrooms and the tanginess of balsamic glaze. This comforting dish is perfect for a cozy evening or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 large Portobello mushrooms, sliced
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Balsamic glaze (see below)
Balsamic Glaze:
– 1 cup balsamic vinegar
– 2 tablespoons honey
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until tender, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. If using white wine, add it to the skillet and cook until absorbed.
5. Warm the broth in a separate pot. Add 1/2 cup of the warmed broth to the rice mixture and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
6. Stir in the butter and season with salt and pepper.
7. Serve with balsamic glaze spooned over the top.
Cooking Time: Approximately 30-40 minutes
Mushroom Risotto with Crispy Fried Shallots
This rich and creamy risotto is elevated by the addition of crispy fried shallots, adding a satisfying crunch to each bite. This comforting dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1 large shallot, thinly sliced
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed, about 2 minutes.
5. Warm broth in a separate pot. Add 1/2 cup at a time to rice mixture, stirring constantly and allowing each portion to absorb before adding the next.
6. Cook for 20-25 minutes or until risotto is creamy and tender.
7. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
8. Meanwhile, fry shallots in hot oil until crispy and golden brown. Drain on paper towels.
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in the rich flavors of creamy mushroom risottos! This collection of 18 recipes offers a variety of twists on the classic Italian dish. From the simple yet satisfying Classic Creamy Mushroom Risotto to more adventurous options like Truffle Oil Mushroom Risotto and Vegan Mushroom Risotto with Coconut Milk, there’s something for every palate. Whether you’re looking to add some umami flavor with Porcini Mushroom Risotto with White Wine or a pop of color with Spinach and Mushroom Risotto, these recipes are sure to delight.