Mushroom Risotto is one of the recipes that reminds me of a time when my grandma tried growing button mushrooms in our basement. She successfully grew the mushrooms, and when it was time for harvest, we did it together. It was lots of fun, but I think we had a better time talking about what to make from them, and after deciding on making Mushroom Risotto, we made it. Even today, whenever my grandma or I are cooking Mushroom Risotto, we call each other and talk about the day we harvested the mushrooms and created Mushroom Risotto. I hope that you will enjoy this Mushroom Risotto recipe that I made with my grandma!
Table of contents
Ingredients that you need for mushroom risotto
- Arborio rice – perfect for risotto because it is a starchy type of rice and it will make risotto creamy and delicious
- Button mushrooms
- Parsley flakes
- Dried thyme
- Parmigiano Reggiano
- Salt
- Pepper – optional, and if you can’t eat pepper you can omit it, it will not affect the taste
Equipment that you need
- Skillet
- Pan
- Wooden spoon
- Food processor
- Cutting board
- Knife
- Measuring cups and spoons
- Cheese grater
How to make Mushroom Risotto?
My easy Mushroom Risotto requires just a few ingredients and it is so simple to make. In no time you’ll have a delicious Mushroom Risotto ready to enjoy. Start with slicing button mushrooms. If you have smaller mushrooms, slice them into equally thin slices. If you’re using larger button mushrooms, slice them lengthwise first, then cut into equally thin slices.
Add the oil to a pan or skillet and heat it over medium-low heat. Wait until the oil gets hot, and add sliced mushrooms. Saute them by stirring often, until they’re soft and pale brown, this may take up to 4 minutes. Be careful not to burn them. Once the mushrooms are ready, add the Arborio rice and toast it, stirring frequently, until lightly golden. Meanwhile, warm the water in the microwave.
Pour in 1 cup of warm water along with the salt, parsley flakes, dried thyme, and pepper. Stir constantly until the water is mostly absorbed. Once that happens, add another cup of warm water and continue stirring until it evaporates. Repeat this step one more time, for a total of three cups of water.
Next, add ½ cup of water and stir constantly until it evaporates. Taste it, and if the rice is not yet tender and creamy, add another ½ cup of water, and continue cooking while constantly stirring. Adjust the salt and pepper in this step if needed.
When Mushroom Risotto is tender and creamy, remove it from the heat, and add finely grated Parmigiano Reggiano or parmesan. Stir until the cheese is melted and fully incorporated.
How to store Easy Mushroom Risotto?
Refrigerator
You can store Mushroom Risotto in an air-tight container for up to 3 days.
Freezer
I do not recommend freezing risotto because it will lose the texture.
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Mushroom Risotto
Ingredients
- 1 cups Arborio rice 280g
- 16 oz fresh button mushrooms 440g
- 2 tablespoons grated Parmigiano Reggiano or parmesan cheese
- ¾ teaspoons dried thyme
- 1 teaspoons parsley flakes
- 4 cups water 950ml
- salt & pepper to taste
- cooking oil - enough to cover the bottom of your skillet
Instructions
- Slice button mushrooms into thin slices.
- Add the oil to a pan and heat it over medium-low heat. Once the oil gets hot, then add sliced button mushrooms. Saute the mushrooms by stirring often until the water has been released and mushroom become pale brown. Add Arborio rice and toast it by stirring frequently until lightly golden. Meanwhile, warm the water in the microwave.
- Pour in 1 cup of warm water, along with salt, parsley flakes, dried thyme, and pepper to the rice. Stir constantly until the water evaporates.
- Add another cup of water and continue stirring until it evaporates. Repeat this step with one more cup of water.
- Finally, add ½ cup of water. Stir constantly until the water evaporates. Taste it, and if the rice is not tender and creamy, add ½ cup of water, and continue cooking while constantly stirring. Adjust the salt and pepper in this step if needed.
- Remove from the heat, add finely grated Parmigiano Reggiano or parmesan, and stir until melted and combined.
Notes
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