This delicious wild mushroom risotto is a hearty easy to make one-pot recipe. Flavorful wild mushrooms combined with Arborio rice, fresh herbs, Parmesan cheese, chicken stock, and just a splash of white wine. This dish is simple and easy!
Are you craving a big bowl of comfort?
Well, this wild mushroom risotto is just what you need!
I used wild mushrooms that I picked up at my local farm store but you can use whatever blend of wild mushrooms you can find.
If you can’t find a wild mushroom blend just go with a package of baby bella mushrooms.
What is arborio rice?
Arborio rice is a short-grain rice that you hear is most commonly used for dishes like risotto.
Visually it looks much different than traditional long-grain rice.
It’s short, fat, and has a pearled exterior that when cooked up becomes creamy and delicious.
When using arborio rice make sure to never rinse it as you want to keep the starch on the rice because it results in an extra creamy risotto.
Where can I buy arborio rice?
You can find arborio rice in most US grocery stores.
I typically find it either in the rice aisle or near the European import food items.
If you cannot find it in-store you can always order it online.
Can I make this recipe vegan or vegetarian?
Yes, with a few simple swaps you can make this dish either vegan or vegetarian.
I personally like the use of chicken stock because it adds flavor BUT you can easily swap it out for vegetable, mushroom, or roasted garlic stock.
Use olive oil in place of butter and for the Parmesan cheese simply substitute with your favorite vegan grated Parmesan cheese.
How do you store leftover mushroom risotto?
You’ll want to store any leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
When you go to reheat the mixture it may be a bit stiffer so I often like to splash a little extra stock or water in the bowl before reheating to add some more moisture.
Love this wild mushroom risotto?
Why not try a few of my other delicious one pot meals?
- Love all things fajita? Try my One Pot Ground Chicken Fajita Pasta.
- Craving smoky sausage? Try my One Pot Cajun Pastalaya.
- Need a classic with a ground beef spin? Try my One Pot Ground Beef Mushroom Stroganoff.
- Want a little spice in your life? Try my One Pot Buffalo Chicken Pasta.
Wild Mushroom Risotto
This delicious wild mushroom risotto is a hearty easy to make one-pot recipe. Flavorful wild mushrooms combined with Arborio rice, fresh herbs, Parmesan cheese, chicken stock, and just a splash of white wine. This dish is simple and easy!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups thinly sliced wild mushrooms
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 teaspoon fresh thyme, minced
- 1 cup grated parmesan cheese
Instructions
- Heat a large high sided skillet or Dutch oven over medium heat. Add the olive oil and butter and allow it to heat until the butter is melted.
- Next, add the mushrooms and cook for 5-7 minutes, stirring occasionally.
- Remove the mushrooms to a plate.
- To the pan add the shallot, garlic, and Arborio rice to the skillet. If all of the oil has been absorbed by the mushrooms, feel free to add another tablespoon.
- Cook the rice for 2-3 minutes, stirring occasionally. You want to lightly toast the rice so be careful to not burn.
- Once the rice has toasted, reduce the heat to medium-low and add white wine.
- Stir constantly for five minutes, or until all of the liquid has been absorbed.
- Then, add another 1/2 cup of chicken stock and stir constantly again until all of the liquid has been absorbed.
- Repeat step 8 until all of the broth has been added and absorbed. The rice should be tender by the time the last liquid has been absorbed. If it isn’t, continue adding broth 1/2 cup at a time, until the rice is tender.
- Once the rice is tender, add the thyme and parmesan and stir to combine.
- Season with salt and pepper to taste.
- Serve the risotto, topped with the cooked mushrooms.
- Store any leftover risotto in an airtight container in the fridge for up to two days.
Notes
To make this fully vegetarian use vegetable stock in place of chicken stock.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 712mgCarbohydrates: 29gFiber: 1gSugar: 5gProtein: 14g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Shadi Hasanzadenemati
Monday 28th of February 2022
This was such a hit! Thank you for this awesome recipe.