Creamy Mushroom Risotto — Better Than Takeout

Creamy Mushroom Risotto — Better Than Takeout. Love the rich, creamy texture of risotto but dread the effort? After making this many times, I discovered the trick to a perfect, easy creamy mushroom risotto that’s better than takeout. The key is toasting the rice and using warm stock. This cozy dish is perfect for a quick, indulgent dinner. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Broccoli Pasta Recipe with Garlic and Parmesan and Easy Crockpot Hawaiian Chicken Recipe with Pineapple.

What You'll Need for Creamy Mushroom Risotto — Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups Arborio rice
• 8 oz mixed mushrooms (cremini, shiitake, or porcini)
• 1 small onion
• 3 cloves garlic
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp fresh parsley
• 4 cups warm chicken or vegetable stock
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• Optional: Additional grated parmesan cheese
• Optional: Fresh parsley, chopped

How to Make Creamy Mushroom Risotto — Better Than Takeout

1. Prepare ingredients: Finely chop the onion and garlic. Slice the mushrooms. Grate the parmesan cheese. Measure out the rice and set aside.
2. Toast the rice: Melt 1 tbsp butter in a large skillet over medium heat. Add the rice and cook, stirring frequently, until it turns translucent and smells nutty, about 3-5 minutes.
3. Sauté onions and garlic: Add the onion to the skillet and cook until softened, about 3-5 minutes. Add the garlic and cook for another minute.
4. Cook the mushrooms: Add the mushrooms to the skillet and cook until they release their moisture and it evaporates, about 5-7 minutes.
5. Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine has mostly evaporated.
6. Add stock and simmer: Begin adding the warm stock, one ladleful at a time, stirring frequently. Once the rice has absorbed the stock, add another ladleful. Continue this process until the rice is tender and creamy, about 20-25 minutes.
7. Finish the risotto: Stir in the remaining 2 tbsp butter, parmesan cheese, salt, pepper, and thyme. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately.

Storing & Reheating Creamy Mushroom Risotto — Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Risotto can be made ahead and reheated, but it may lose some of its creamy texture.

Freezing Creamy Mushroom Risotto — Better Than Takeout

Freeze risotto for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, use vegetable stock instead of chicken stock.
• Best substitution: You can substitute the mushrooms for other vegetables like asparagus or peas.
• Make-ahead: Risotto can be made ahead and reheated, but it may lose some of its creamy texture.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your risotto is too thick, add a little more stock. If it's too soupy, cook it a bit longer to allow the rice to absorb more liquid.

Creamy Mushroom Risotto — Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 cups Arborio rice
• 8 oz mixed mushrooms (cremini, shiitake, or porcini)
• 1 small onion
• 3 cloves garlic
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp fresh parsley

Seasonings

• 4 cups warm chicken or vegetable stock
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Optional Toppings

• Additional grated parmesan cheese
• Fresh parsley, chopped

Instructions

1. Prepare ingredients: Finely chop the onion and garlic. Slice the mushrooms. Grate the parmesan cheese. Measure out the rice and set aside.
2. Toast the rice: Melt 1 tbsp butter in a large skillet over medium heat. Add the rice and cook, stirring frequently, until it turns translucent and smells nutty, about 3-5 minutes.
3. Sauté onions and garlic: Add the onion to the skillet and cook until softened, about 3-5 minutes. Add the garlic and cook for another minute.
4. Cook the mushrooms: Add the mushrooms to the skillet and cook until they release their moisture and it evaporates, about 5-7 minutes.
5. Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine has mostly evaporated.
6. Add stock and simmer: Begin adding the warm stock, one ladleful at a time, stirring frequently. Once the rice has absorbed the stock, add another ladleful. Continue this process until the rice is tender and creamy, about 20-25 minutes.
7. Finish the risotto: Stir in the remaining 2 tbsp butter, parmesan cheese, salt, pepper, and thyme. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately.

Notes

• Chef tip: For a vegetarian version, use vegetable stock instead of chicken stock.
• Best substitution: You can substitute the mushrooms for other vegetables like asparagus or peas.
• Make-ahead: Risotto can be made ahead and reheated, but it may lose some of its creamy texture.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your risotto is too thick, add a little more stock. If it's too soupy, cook it a bit longer to allow the rice to absorb more liquid.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze risotto for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: Risotto can be made ahead and reheated, but it may lose some of its creamy texture.

Nutrition Per Serving

• Calories: 450
• Protein: 15g
• Fat: 15g
• Carbs: 65g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 45mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Mushroom Risotto — Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Mushroom Risotto — Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!