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Mushroom Risotto

This recipe is based off one from Emeril Lagasse. I love it because it is all made in one pan, unlike the traditional method of making risotto with warm cream or stock in a pot. The best part of this recipe is that EVERYONE in the house loves it! Yay for family meals that we can all enjoy.

I find myself adding this to our meal planning about twice a month. It is great for Meatless Mondays, when we try to be more mindful of our meat consumption and eat vegetables instead. I used portabella and baby bella mushrooms in this recipe and both are often described as “meaty”, so you won’t miss the meat here.

While learning more about risotto, I listened to the Bon Apetit food cast (podcast) and they described the ideal texture as “wavy”. This was the most accurate description I have heard yet. The dish should not be a sold mass and should not be very loose. The rice itself should be ‘al dente’ which means to the tooth. Basically, the rice should not be mushy!!

The recipe yields more than enough for one meal for my family. When reheating the leftovers, I add additional stock (or water in a pinch) and adjust the seasoning.

Mushroom Risotto

Servings 4


  • 1 pound chopped mushrooms portabella and baby bella
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups Arborio rice
  • 6 cups vegetable stock homemade and low sodium preferred
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon chopped rosemary fresh
  • 1/3 cup freshly grated parmesan cheese


  • Heat olive oil in a large skillet. Add the onions and sautee for 2 minutes, until slightly softened. Add the mushrooms, rosemary, Arborio rice and garlic. Sautee for 3-4 minutes.
    Add the vegetable stock and bring to a boil. Add the salt, pepper and nutmeg.
    Reduce heat and begin stirring constantly for 15 to 18 minutes, until rice is cooked to al dente. Add the heavy cream and parmesan. Stir and cook for additional 1-2 minutes.
    The risotto should be wavy. Not loose, and not stiff. You may add additional stock to get the proper texture.

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate @AmandasPlate


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