Creamy Mushroom Risotto

4.98 from 47 votes

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This Creamy Mushroom Risotto is a perfect gluten free Italian rice recipe. Hearty enough to be used as a main course or as a side dish.
Creamy Mushroom Risotto on a white plate surrounded by mushrooms and fresh thyme

This Creamy Mushroom Risotto can be served either as a main course or side dish. Gluten free and vegetarian Italian recipe with lots of mushroom flavor.

A plate of the creamy rice on top of a white towel with a copper spoon

Creamy Risotto

Risotto is one of my all-time favorite foods, and possibly number one.

I just LOVE a delicious risotto.

I fell in love with the dish when I was in Italy for college and made it a goal to master risotto at home.

Close up of Creamy Mushroom Risotto in a black bowl topped with mushrooms

Now that I know how to make a great risotto, I have taken to making as many flavor variations as I can dream of!

Risotto recipes are a great base for adding so many flavors and ingredients.

Some of my favorites are Caprese Pesto Risotto, Zucchini Risotto, and Asparagus Corn Risotto (which always turns into any and all veggies that I have on hand!).

You can add any meats or proteins as desired to many risotto recipes.

I love just loading up the veggies!

A big black bowl full of risotto from the top surrounded by mushrooms and thyme

What is in Mushroom Risotto?

Here is what you need to make this creamy mushroom risotto:

  • Arborio Rice
  • Vegetable Stock
  • Butter
  • Mushrooms (any mix you like!)
  • Dried Thyme
  • Red Onion
  • White WIne
  • Parmesan Cheese
  • Salt
  • Black Pepper

How to Make Risotto Without Wine

Want to make a risotto without wine? Not a problem!

You can easily omit the wine and instead add the juice of a lemon instead to bring the same acidity.

You can save the lemon until the end and start with just a little, adding as much as you want.

Close up of Creamy Mushroom Risotto from the top on a white plate

What Makes a Risotto Creamy?

It is the type of rice that is used! Arborio rice is high in starch and as this starch is released in the cooking process, it gives risotto the creamy texture.

Arborio is also a short grain rice which means it stays a little firm and chewy.  You want risotto to have just a little bite or texture to it and not be soggy or too soft.

You can find Arborio rice at most grocery stores or online in bulk.

The creamy rice in a black bowl from the top view

Stirring Risotto

Do you really need to stir the risotto so much?

In my opinion, yes. 

Some people say that they do not notice a difference and just let the rice sit there and cook in all of the liquid at once.  But I DO notice a difference.

The stirring and gradually adding of the liquid definitely makes the risotto creamier.

Grab a glass of wine or a friend and hang out with your mushroom risotto for a bit, stirring as it cooks. 

Yes, you can go back and forth to the pot stirring every few minutes, but the best ever risotto I made was when I was constantly stirring.

Close up of Creamy Mushroom Risotto in a black bowl topped with mushrooms

What Types of Mushrooms Do I Use?

Any type of mushrooms that you want!

I like to grab a small package of mixed mushrooms and then supplement the rest of the weight with some crimini (baby portabellas).

The packages tend to have combinations of shitake mushrooms, crimini, oyster mushrooms, and porcini.

If you want to use just one mushroom type, great!

Whatever you like and can find will work beautifully.

Creamy Mushroom Risotto on a white plate surrounded by mushrooms and fresh thyme

Preparing the Mushrooms

Cut the mushrooms into slices or wedges, however small or large you like them in this easy mushroom risotto.

I personally tend to favor larger pieces because they keep the firm texture better than small or thin pieces.

If you have the pre-mixed mushroom boxes, oftentimes they are already packed with small pieces.

If you find youself with both large and small mushrooms, no problem!

Just add your larger mushrooms to the pot to cook first, and then after a few minutes add the smaller mushrooms.

This way your smaller mushrooms are not overcooked by the time the larger ones are ready.

Does Risotto have to have Cheese?

It is not required, but it makes a big difference.

The cheese adds amazing flavor and also helps make the risotto a little creamier than just the rice alone.

Pin image for Creamy Mushroom Risotto with the risotto on a white plate with some mushrooms on top and the title at the bottom.
Creamy Mushroom Risotto on a white plate surrounded by mushrooms and fresh thyme

Creamy Mushroom Risotto

This Creamy Mushroom Risotto is a perfect gluten free Italian rice recipe. Hearty enough to be used as a main course or as a side dish.
4.98 from 47 votes
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Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Gluten Free, Vegetarian
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 665kcal



  • Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
  • Clean, trim, and cut your mushrooms into pieces, as large or small as you prefer.
  • In a large pot, melt 3 Tablespoons of the butter over medium heat. When melted, add your mushrooms.
  • Cook the mushrooms until they are just starting to release their liquids, or as soft/firm as desired. Remove the mushrooms from the pot, leaving any remaining butter, and set aside.
  • Add 2 Tablespoons butter to the pot. Add the red onion to the pot when the butter has melted. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
  • Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
  • Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
  • Add the thyme and one cup of stock to the rice. Stir continuously until most of the stock has been absorbed.
    Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy.
    Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
  • When your rice is cooked through, remove the pot from the heat. Add the remaining butter and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine and until the cheese and butter have melted into the risotto.
  • Stir in your mushrooms. Taste the risotto and season with additional Parmesan, salt, and pepper as desired.
    Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.


Get arborio rice online here.
Use any white wine that you enjoy drinking. I advise staying away from sweet wines as it will make the risotto very sweet as well. Chardonnay or sauvignon blanc are the ones I tend to use.
To ensure a truly vegetarian dish, use vegetarian cheeses.
Use any mixture of mushrooms that you like, or even just one variety. Cut them as large or small as you want.


Serving: 1serving | Calories: 665kcal | Carbohydrates: 70g | Protein: 17g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 82mg | Sodium: 2000mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1667IU | Vitamin C: 2mg | Calcium: 292mg | Iron: 4mg

Risotto Recipes

Delicious Italian risotto recipes with unique flavors

By on December 30th, 2020

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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43 thoughts on “Creamy Mushroom Risotto”

  1. 5 stars
    This turned out AMAZING. it’s tedious but it’s really not that hard to make and the flavor is just great. very filling too

  2. I’ve always been a bit intimidated by making risotto but this dish looks too wonderful to pass up. I’m pretty sure I’ve had some arborio rice sitting in my pantry for over a year now. lol. I actually have all the other ingredients as well so I really have no excuse not to give this a shot. Can’t wait to cozy up with a bowl of this risotto!

  3. 4 stars
    I would have given a “5” but for one key omission in the process. Risotto or arborio rice has an outstanding, yet subtle, nutty flavor if you first cook it in the butter (with a little olive oil to keep the butter from burning) until the rice just begins to turn color. Then add the onions and mushrooms before the warm stock and wine. BTW I warm the stock and wine together to simplify the added liquid. AND, stirring is a MUST. If you don’t you’ll usually end up with mushy risotto, destroying the melange of flavors.

    • Hi Jim,
      It sounds like we are aligned on most of this! Great insight for your process of how you make it. I agree on the browning in butter and stirring, it definitely makes a big difference and I include those steps exactly for that reason!

  4. 5 stars
    This dish is so creamy and filling but gorgeous to serve too! Thank you for all the flavor and easy to follow instructions

  5. 5 stars
    This is a keeper and going to be my go to. I made this for a side dish on Christmas Eve and everyone love it and went back for seconds.

  6. 5 stars
    I tried it! It came out so yummy . I didn’t realize how much vegetable stock would be needed so I had to use half beef. First time making risotto

  7. 5 stars
    This is literally the best risotto I’ve ever had (I used yellow onions instead because that’s all I had and I added like 6 cloves of garlic.) freaking yum

  8. 5 stars
    Risotto is AMAZING! My whole family (including my son who hates mushrooms) are going crazy for the dish as I type this. ❤️

  9. 5 stars
    Did this with roasted asparagus and the mushrooms. Really yummy and helped finish up stuff in the fridge, bonus! Thanks for the recipe!

  10. 5 stars
    I have made mushroom risotto many times but this is the best I’ve ever made. It is so creamy yet still a little chewy and absolutely delicious. I used Parmesan Reggiano, white button mushrooms, added frozen peas at end , reduced butter by half. This is 5 star recipe.

    • Maureen, you have made my day! That is so amazing! I am so glad you found a recipe so special and I appreciate you stopping by to let me know.

  11. I’m having family over for dinner tomorrow and like to make as many recipes in advance to reduce stress the day of. Can this risotto be made in stages and then finished the next day? It looks like a good place to stop is after all the broth has been added and before adding the remaining butter and cheese .

    • Hi Judi,

      How wonderful! I would stop it one step shy of what you mentioned where the rice is just short of cooked to your liking. That way when you reheat and finish it up, it is not overcooked. Also be sure to add a little more moisture in water or broth to loosen it up a little. Reheating on the stove is best for your scenario so that it is as optimal in taste and texture as possible.

      I love eating leftover risotto and think between adding the moisture and slightly undercooking it would be the best bet! I hope they all love it!

  12. 5 stars
    Such an awesome dish, it looks absolutely delicious and yummy! I like that it was a creamy texture, my kind of thing! The mushroom toppings make it so perfect!

  13. 5 stars
    For someone who doesn’t like Risotto I am craving this and I make it over and over and over. I add a little bit more thyme and herbes de Provence because that is what I had and fresh black pepper. I love this!

  14. 5 stars
    I love this risotto, I’m not a great fan of mushrooms but I used small button mushrooms and shiitaki mushrooms which had a good flavour.


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