Looking for a tasty vegetarian dinner that won’t keep you stuck at the cooker all evening? This easy mushroom risotto recipe is a firm favourite for busy midweek meals, and it’s popular with children and adults alike.
Risotto has a reputation for being tricky, but it really isn’t. The secret is simple: keep your stock hot, and make sure each ladleful is fully absorbed before you add the next. Skip that step and you’ll end up with something closer to rice pudding than risotto.
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Easy Mushroom Risotto Recipe
Serves 4
Ingredients
- 1 large onion, finely chopped
- A thick slice of butter
- 1 glass of white wine
- 1 tbsp fresh thyme
- 4 large field mushrooms, finely chopped, or 4–5 button mushrooms per person
- 500g Arborio rice
- 1 litre of vegetable or mushroom stock
- 200g crème fraîche
- 1 tbsp parsley, chopped
- 2–3 tbsp grated Parmesan
Method
1. Heat the stock in a separate saucepan and keep it at a gentle simmer. Chicken stock works too if you’re not keeping the dish strictly vegetarian.
2. In a large pan, gently sauté the onion and mushrooms in the butter over a medium heat. Don’t let the onion colour.
3. When the onion turns transparent, add the rice and stir gently to coat it in the butter.
4. Add the white wine and thyme.
5. Reduce the wine by half, then add the first ladle of hot stock.
6. Stir until the rice has absorbed the liquid, then add the next ladle. Take your time here — this patient, one-ladle-at-a-time approach is what gives risotto its signature creamy texture.
7. Once all the stock has been added and absorbed, stir in the crème fraîche and parsley and leave for five minutes.
8. Season to taste and stir through the grated Parmesan before serving.
Tips for a great risotto
- Have all your ingredients prepped and your stock hot before you start — risotto needs your full attention for the 20 minutes or so it takes to cook.
- Stir often but gently, so the rice releases its starch without breaking apart.
- If you don’t have wine to hand, you can leave it out and add a splash of extra stock instead.
- Leftovers reheat well with a splash of stock or water stirred through to loosen the rice.
Frequently Asked Questions
Can I make this risotto ahead of time?
Risotto is best enjoyed freshly made, as it’s at its creamiest straight off the heat. If you do need to make it ahead, slightly undercook the rice, cool it quickly, then reheat gently with a little extra stock to bring back the texture.
Can I freeze mushroom risotto?
Risotto can lose some of its creamy texture after freezing, so it’s best eaten fresh or kept in the fridge for a day or two. If you do freeze it, reheat slowly with extra stock or water, stirring well.
Is this recipe suitable for vegetarians?
Yes, as long as you use vegetable or mushroom stock rather than chicken stock, and check that your Parmesan is a vegetarian variety, as some traditional Parmesans are not.
What can I use instead of crème fraîche?
A spoonful of cream cheese or a splash of cream can be used in its place, though the flavour and texture will vary slightly.
What can I serve with mushroom risotto?
It’s a satisfying meal on its own, but a simple green salad or some steamed greens on the side rounds it out nicely.
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- Easy Peasy Pesto Pasta – Perfect for a Quick Midweek Meal
- 11 of the Best Vegetarian Recipes for a Meatless Monday
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