Roasted Mushroom Risotto (Printable Version)

A rich, creamy Italian risotto with caramelized roasted mushrooms, arborio rice, and Parmesan cheese. Vegetarian and perfect for 4 servings.

# 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

# Directions:

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, approximately 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 for 25-30 minutes until rice is creamy and al dente.
06 - Stir in roasted mushrooms, Parmesan cheese, and fresh parsley. Adjust seasoning with salt and pepper as needed.
07 - Transfer to serving bowls immediately, top with additional Parmesan cheese and reserved mushrooms.

# Expert Tips:

01 -
  • The roasted mushrooms bring a caramelized depth that plain sauteed mushrooms just can't match.
  • Stirring the risotto becomes strangely relaxing once you stop worrying about perfection.
  • It feels fancy enough for guests but forgiving enough for a quiet weeknight.
  • Leftovers turn into crispy risotto cakes the next day if you're lucky enough to have any.
02 -
  • If you add cold broth straight from the fridge, the rice will seize up and cook unevenly, so keep that broth warm on a back burner the whole time.
  • Stirring constantly isn't actually necessary, frequent stirring is enough, and giving yourself a break every minute or so won't ruin anything.
  • Risotto thickens as it sits, so if it looks too loose in the pan, it'll be perfect by the time it hits the bowl.
03 -
  • Roast your mushrooms on the top rack of the oven so they get maximum heat and caramelize faster without drying out.
  • Use a wide, shallow pan for the risotto if you have one, it gives you more surface area and makes stirring easier.
  • If the risotto tightens up before you're ready to serve, stir in a splash of warm broth or even a little pasta water to loosen it back up.
  • Save your Parmesan rinds and toss one into the broth while it warms, it adds an extra layer of savory flavor you can taste in every spoonful.
Go Back