Roasted Mushroom Risotto (Printable)

Rich and creamy risotto featuring caramelized roasted mushrooms, arborio rice, and Parmesan cheese for a deeply savory comfort dish.

# 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 or 1 tsp dried thyme

→ 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 1/2 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 make it:

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 garlic and cook for 1 minute until fragrant. Stir in arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in white wine and stir 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 for 25–30 minutes until rice is creamy and al dente.
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.

# Helpful Hints:

01 -
  • The roasted mushrooms bring a smoky, concentrated flavor that plain sauteed mushrooms simply cant match.
  • Stirring warm broth into arborio rice becomes a quiet, meditative rhythm that clears your mind after a long day.
  • It feels fancy enough for guests but forgiving enough that you can make it on a weeknight without stress.
  • Leftovers, if you somehow have any, turn into crispy rice cakes the next morning.
02 -
  • Do not walk away from the risotto once you start adding broth; it needs frequent stirring or the rice will stick to the bottom and burn.
  • If you run out of broth before the rice is tender, switch to hot water; the texture matters more than the flavor at that point.
  • Add the Parmesan off the heat so it melts into the risotto instead of clumping into rubbery strings.
03 -
  • Taste the rice frequently as you add broth; the moment it goes from chalky to tender with a slight bite, stop adding liquid even if you have broth left over.
  • Use a wide, shallow pan instead of a tall pot; more surface area means faster evaporation and better control over the texture.
  • If youre cooking for a crowd, roast the mushrooms and chop the onion ahead of time; the actual risotto still needs your attention but the prep work is done.
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