Roasted Mushroom Risotto (Printable)

A rich and creamy Italian dish with caramelized roasted mushrooms, arborio rice, and Parmesan for a deeply savory, comforting meal.

# What You Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 2 tsp fresh thyme leaves

→ Risotto

06 - 6 cups vegetable broth, kept warm
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 1 medium yellow onion, finely chopped
10 - 2 garlic cloves, minced
11 - 1.5 cups arborio rice
12 - 1/2 cup dry white wine
13 - 2 oz freshly grated Parmesan cheese, plus extra for serving
14 - 2 tbsp chopped fresh parsley
15 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F. Toss mushrooms with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20–25 minutes until golden and tender, stirring once halfway through.
02 - Heat butter and olive oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in dry white wine, stirring until almost completely absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, approximately 25–30 minutes.
06 - Stir in roasted mushrooms, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed. Serve immediately topped with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The mushrooms roast until their edges turn golden and crispy, adding a texture that stirs into the creamy rice like little savory surprises.
  • It looks fancy enough for guests but forgiving enough that you can chat, sip wine, and stir without stress.
  • You end up with one pot of creamy comfort that tastes like you spent all day in an Italian kitchen.
02 -
  • Keep the broth warm on a back burner the whole time, adding cold liquid will stop the cooking process and make your risotto gummy instead of creamy.
  • Don't walk away during the stirring, risotto needs your attention but not constant stirring, just frequent enough to release the starch and keep it from sticking.
  • Taste the rice after 25 minutes, it should be tender but still have a slight firmness in the center, not mushy.
03 -
  • Finish with an extra tablespoon of cold butter stirred in at the very end, it makes the risotto glossy and adds a richness that feels almost restaurant quality.
  • If your risotto thickens too much as it sits, stir in a splash of warm broth or water to loosen it back up before serving.
  • Use a wide, heavy bottomed pan so the rice spreads out and cooks evenly, a narrow pot will steam the rice instead of letting it release its starch properly.
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