There’s something magical about a bowl of creamy mushroom risotto with Parmesan and fresh herbs. It’s comfort in every bite—rich, velvety, and packed with earthy flavors. I still remember the first time I made it at home, standing over the stove, stirring patiently as the Arborio rice absorbed the broth, releasing that unmistakable creamy texture. The aroma of sautéed mushrooms, garlic, and fresh thyme filled my kitchen, and I knew this dish was going to be a keeper. Whether it’s a cozy weeknight dinner or a dish to impress guests, this risotto never fails to deliver. Trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Creamy Mushroom Risotto with Parmesan and Fresh Herbs
This risotto recipe is my go-to for so many reasons—here’s why you’ll adore it too:
- Rich, velvety texture: That perfect creamy consistency comes from slow-cooked Arborio rice and a generous helping of Parmesan.
- Earthy, comforting flavors: Sautéed mushrooms, garlic, and fresh herbs create a cozy, umami-packed dish that feels like a hug in a bowl.
- Easy yet impressive: Don’t let risotto intimidate you—this recipe walks you through each simple step for foolproof results.
- Versatile and satisfying: Serve it as a main or side dish, and customize it with your favorite herbs or extra veggies.
Ingredients for Creamy Mushroom Risotto with Parmesan and Fresh Herbs
Here’s everything you’ll need for the creamiest, most flavorful mushroom risotto. I promise—every ingredient plays a key role in making this dish shine!
- 1 cup Arborio rice (uncooked) – This short-grain rice is the star; it releases starch beautifully to create that signature creamy texture.
- 4 cups vegetable broth – Keep it warm in a small pot while you cook for even absorption.
- 1 cup mushrooms, sliced – I love cremini for their deep flavor, but any fresh mushrooms work.
- 1 small onion, finely chopped – The finer the chop, the better it melts into the risotto.
- 2 cloves garlic, minced – Fresh is best here for that aromatic punch.
- ½ cup dry white wine – A crisp Pinot Grigio adds brightness, but you can sub with extra broth if needed.
- ½ cup freshly grated Parmesan cheese – Don’t use the pre-grated stuff—it doesn’t melt as smoothly!
- 2 tbsp butter – For richness and that gorgeous sheen.
- 1 tbsp olive oil – Helps prevent the butter from burning.
- 2 tbsp fresh parsley, chopped – Adds a bright, herby finish.
- 1 tbsp fresh thyme leaves – Their earthy flavor pairs perfectly with mushrooms.
- Salt and freshly ground black pepper – To taste, but be careful—Parmesan adds saltiness too!
Pro tip: Measure everything before you start cooking. Risotto moves fast once you begin, and you’ll want everything within arm’s reach!
Equipment Needed
You don’t need fancy gadgets for perfect risotto—just a few trusty tools:
- Large sauté pan or Dutch oven – A wide, heavy-bottomed pan gives even heat distribution (my enameled cast iron works wonders).
- Wooden spoon – Gentle on the rice and perfect for stirring.
- Ladle – For adding broth in steady increments.
- Small saucepan – To keep your broth warm (cold broth slows cooking).
Optional but nice: A microplane for grating Parmesan extra fine—it melts like a dream!
How to Make Creamy Mushroom Risotto with Parmesan and Fresh Herbs
Okay, here’s where the magic happens! Making risotto is like a little dance—you’ve got to move with it, but trust me, it’s easier than it looks. Follow these steps, and you’ll have a bowl of creamy perfection in no time.
- Warm your broth: Keep it simmering on a back burner. Cold broth shocks the rice and ruins the texture—we want it gently steaming when it hits the pan.
- Sauté the aromatics: Melt butter with olive oil over medium heat. Add onions and garlic, stirring until they’re soft and fragrant (about 3 minutes). Don’t let them brown—just a gentle sweat!
- Cook the mushrooms: Toss in those sliced mushrooms and let them release their juices, about 5 minutes. You’ll know they’re ready when they’ve shrunk slightly and smell incredible.
- Toast the rice: Stir in Arborio rice and let it toast for 2 minutes, coating each grain in fat. It should sound faintly “sandy” and turn translucent at the edges—this builds flavor!
- Deglaze with wine: Pour in the white wine, scraping up any browned bits (that’s free flavor!). Let it bubble until mostly absorbed, about 1-2 minutes.
- Add broth gradually: Now the fun part—ladle in warm broth one scoop at a time, stirring frequently. Wait until each addition is nearly absorbed before adding more (about 20 minutes total). The rice should always look creamy, not dry or soupy.
- Test for doneness: Bite a grain—it should be al dente with a slight chew, not mushy. If it’s too firm, add a splash more broth and keep stirring.
- Finish with cheese and herbs: Off heat, stir in Parmesan until melted, then fold in parsley and thyme. Taste—add salt and pepper if needed (remember, Parmesan is salty!).
Tips for Perfect Creamy Mushroom Risotto
My foolproof secrets? Keep stirring—it coaxes out the rice’s starch for maximum creaminess. Don’t rush the broth additions; patience gives you that perfect texture. And always use fresh herbs—dried just can’t compete with their bright flavor. If your risotto thickens too much, a splash of warm broth brings it right back!
Ingredient Notes and Substitutions
Risotto is forgiving—I’ve tweaked this recipe endlessly! Swap vegetable broth for chicken broth if you prefer richer flavor, or use mushroom stock for extra earthiness. No white wine? Lemon juice or extra broth works (add a splash of vinegar for acidity). Wild mushrooms like shiitakes or porcini make it fancy, but basic buttons do the job. For gluten-free, ensure your broth is certified. Vegan? Skip butter for olive oil and use nutritional yeast instead of Parmesan (it won’t be as creamy, but still tasty!).
Serving Suggestions for Creamy Mushroom Risotto
This risotto stands proud all on its own, but I love pairing it with a simple arugula salad—the peppery greens cut through the richness perfectly. For crunch, add garlic bread or toasted baguette slices. Right before serving, I always sprinkle extra Parmesan and a handful of fresh herbs—those little green flecks make it look as good as it tastes! If I’m feeling fancy, a drizzle of truffle oil takes it over the top.
Storage and Reheating Instructions
Leftovers? No problem! Let the risotto cool completely, then pop it in an airtight container—it’ll keep in the fridge for up to 3 days. When you’re ready to eat, reheat it gently in a pan with a splash of broth or water, stirring until it’s creamy again. The rice soaks up liquid as it sits, so that extra splash brings back that luscious texture we love!
Frequently Asked Questions
Can I use dried herbs instead of fresh?
While fresh herbs make this risotto shine, dried work in a pinch—just use ⅓ the amount (1 tsp dried thyme replaces 1 tbsp fresh). Add them when sautéing mushrooms so they soften. That said, if you can get fresh parsley and thyme, do it! Their bright flavor is worth the extra chopping.
Why is my risotto sticky or gummy?
You might’ve added broth too fast or stirred too aggressively. Risotto needs gradual liquid and gentle stirring to release starch properly. If it’s already sticky, stir in warm broth a spoonful at a time until it loosens up.
Can I make this ahead of time?
Risotto’s best fresh, but if you must prep early, cook it 80% done (still firm in the center), then spread on a baking sheet to cool. Reheat with broth to finish—it won’t be quite as creamy but still delicious.
What if I don’t have white wine?
Skip it! Use ½ cup extra broth plus 1 tsp lemon juice for acidity. Or try a splash of dry vermouth—I’ve done this in a pinch and loved the subtle herbal note it adds.
Nutritional Information
Each serving of this creamy mushroom risotto (about 1 cup) packs around 350 calories, with 12g fat (6g saturated), 45g carbs, and 10g protein. You’ll also get 3g fiber from the mushrooms and Arborio rice. The Parmesan adds a boost of calcium, while fresh herbs bring antioxidants. Note: Exact values vary slightly depending on your broth and cheese brands. Not bad for such a luxurious-tasting dish—it’s comfort food you can feel good about!
Try this recipe and share your results—I’d love to hear how yours turns out!
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Creamy Mushroom Risotto with Parmesan: 5 Secrets for Perfect Texture
A rich and creamy mushroom risotto with Parmesan cheese and fresh herbs for a comforting meal.
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup white wine
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Heat vegetable broth in a pot and keep it warm.
- In a large pan, melt butter with olive oil over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until they release their moisture.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring frequently.
- Once rice is tender, stir in Parmesan, parsley, and thyme.
- Season with salt and pepper.
- Serve immediately.
Notes
- Keep broth warm for even cooking.
- Stir frequently to prevent sticking.
- Use fresh herbs for best flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: creamy risotto, mushroom recipe, Parmesan risotto, Italian food