Roasted Mushroom Risotto (Printable)

A luxuriously creamy risotto with caramelized roasted mushrooms, arborio rice, and Parmesan for a deeply savory Italian comfort experience.

# What You'll 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:

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 the arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the 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 until rice is creamy and al dente, about 25–30 minutes.
06 - Stir in the roasted mushrooms, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper as needed.
07 - Serve immediately, topped with extra Parmesan and reserved mushrooms.

# Expert Advice:

01 -
  • The roasted mushrooms add a smoky, caramelized depth you just can't get from stirring them into the pot.
  • It's creamy and comforting without being heavy, perfect for when you want something cozy but not overwhelming.
  • You only need one pan for the risotto, and the oven does the hard work on the mushrooms.
  • It looks and tastes impressive enough to serve guests, but forgiving enough for a weeknight.
02 -
  • Don't rush the broth additions, letting each ladleful absorb fully is what builds that creamy texture.
  • Keep the broth warm on a back burner, cold broth will lower the temperature of the rice and slow everything down.
  • Stir often but you don't need to stand there constantly, just check in every minute or so.
  • If you run out of broth and the rice isn't quite done, warm water works just fine.
03 -
  • Don't skip roasting the mushrooms, that caramelization is what makes this risotto unforgettable.
  • Finish with an extra tablespoon of cold butter stirred in at the end for an even silkier texture.
  • Use a wooden spoon for stirring, it's gentler on the rice and feels right in your hand.
  • Taste the rice as you go, you want it tender but still with a slight bite in the center.
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