Name: Rustic Roasted Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 tablespoons olive oil, divided; 1 medium yellow onion, finely chopped; 1 1/2 cups Arborio rice; 4 1/2 cups chicken broth; 3/4 cup grated Parmesan cheese; 3 cloves garlic, minced; kosher salt and freshly ground black pepper, to taste; 16 oz. sliced Bella mushrooms

Mushroom Risotto

How can I store Mushroom Risotto leftovers?

What type of mushrooms should I use for Mushroom Risotto?

Can I use a different type of rice besides Arborio?

What cooking techniques should I use to make the perfect Mushroom Risotto?

How do I know when the Mushroom Risotto is done?

Can I make Mushroom Risotto vegetarian or vegan?

What common mistakes should I avoid when making Mushroom Risotto?

Indulge in this luxurious Rustic Roasted Mushroom Risotto featuring tender Arborio rice cooked to perfection, topped with golden roasted mushrooms and a generous sprinkle of Parmesan cheese. This delightful dish is perfect as a side or ventured as a main course on chilly evenings.

Milk

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Fresh Vegetables

gram

yellow onion

Grains & Rice

arborio rice

Stocks & Broths

chicken broth

Cheese

grated parmesan cheese

garlic

Seasonings

Salt & Pepper

Mushrooms

mushroom

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Iodine

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Try our version of Chicken and Mushroom Risotto, where flavors of decadent cheese, rich broth, and succulent chicken combine in a dish brimming with comfort. No need for constant stirring or gradual stock addition - our method ensures a perfectly creamy, flavorsome risotto every time! A garnishing of crispy bacon adds a crunch that contrasts the creamy rice beautifully.

Savory Chicken and Mushroom Risotto

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Creamy Chicken and Mushroom Risotto

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Creamy Vegan Mushroom Risotto

It is a basic vegan risotto recipe for two that is topped with sauteed soy-glazed garlic mushrooms. This recipe will give you the perfect dinner, which is the tastiest, creamiest vegan mushroom risotto.

Vegan Mushroom Risotto 

No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.

Miso-Mushroom Risotto

Yes, you can make risotto without all the stirring—just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Oven Risotto with Mushrooms

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Garlic Mushroom Risotto

Mushroom Risotto is a classic Italian favorite that is unbelievably creamy, garlicky, warm, and comforting loaded with caramelized shallots and buttery mushrooms for umami packed pleasure. This Mushroom Risotto recipe is gourmet enough for special occasions  but easy enough for every day – you seriously will be BLOWN away at how easy it is!  The oven version is 100% foolproof and doesn’t require constant stirring or babysitting.  Mushroom Risotto can be served either as a side or a main course, and is extremely versatile – add peas, spinach, chicken, Italian sausage, etc.  This Mushroom Risotto recipe also reheats beautifully , so it’s the meal that keeps on giving.

Rustic Roasted Mushroom Risotto

Baking Goods

Produce

Pasta, Sauces, Grain

Meal

Dairy

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Toss the sliced Bella mushrooms with 2 tablespoons of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

Roast the mushrooms in the preheated oven for 20-25 minutes, or until golden and slightly crispy. Set aside.

In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.

Add the chopped yellow onion and sauté until softened and translucent, about 5 minutes.

Stir in the minced garlic and Arborio rice, ensuring every grain is coated with oil.

Cook the rice for 2-3 minutes, until lightly toasted.

Pour in 1 cup of chicken broth into the saucepan, stirring constantly.

When the broth is absorbed, add the rest of the chicken broth, 1/2 cup at a time, waiting for each addition to be absorbed before adding more.

After 20-25 minutes, check the rice for tenderness. If necessary, continue to cook and add more broth.

Once the rice is tender, remove the saucepan from heat and season with salt and freshly ground black pepper to taste.

Stir in the grated Parmesan cheese until well combined.

Gently fold in the roasted mushrooms and adjust seasonings if needed.

Serve the risotto immediately, garnished with additional Parmesan cheese and freshly cracked black pepper if desired.

Rustic Roasted Mushroom Risotto

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