Mushroom Risotto

Marsha Gardner


A rich, creamy side dish with an earthy flavor from the mushrooms. Great with steak as a change from potatoes.


★★★★★ 2 votes

35 Min


  • 2 1/3 Tbsp
    olive oil, extra virgin
  • 3 medium
  • 3 clove
    garlic, minced
  • 1 tsp
    tarragon, dried
  • 1 c
    button mushrooms, sliced
  • 1 c
    cremini mushrooms, sliced
  • 2 c
    arborio rice
  • 1/2 c
    dry white wine
  • 5-6 c
    vegetable broth
  • 2 Tbsp
    fresh flat-leaf parsley, minced
  • 1/2 tsp
    kosher salt
  • 1/8 tsp
    freshly ground white pepper
  • 1/2 c
    heavy cream
  • 1 c
    freshly grated parmesan cheese
  • 2 Tbsp
    butter, unsalted

How to Make Mushroom Risotto


  1. Heat olive oil in large heavy saucepan. Add shallots and garlic; cook and stir 4-5 minutes until tender. Add tarragon and mushrooms; cook, stirring frequently, for 5-6 minutes until mushrooms give up their liquid.
  2. Add rice and toast, stirring frequently, for 5-6 minutes. While rice is toasting, place broth in small saucepan and heat over low heat.
  3. Add wine to rice mixture in pan; cook, stirring constantly, until rice absorbs wine.
  4. Then start adding the broth, about 1/2 cup at a time, until the rice is al dente. This should take 20-25 minutes. Add more broth, or water (that works just fine) if you like a soupier risotto.
  5. Add parsley, salt, pepper, cream, cheese, and butter and stir. Remove from heat, cover, and let stand 5 minutes, then serve.

Printable Recipe Card

About Mushroom Risotto

Course/Dish: Rice Sides

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