Mushroom Risotto

Savory, sautéed mushrooms are a popular addition to creamy risotto. This is easy to make but does require your constant attention, so it’s best to have all of your ingredients ready before starting.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 4 cups vegetable stock
  • 1 Tbsp. olive oil
  • 3 Tbsp. butter, divided
  • 1 1⁄2 cups fresh button mushrooms, trimmed and sliced
  • 1 cup Arborio rice
  • 1 cup grated Parmesan cheese
  • 2 tsp. chopped parsley leaves


  • In a medium saucepan over medium heat, heat vegetable stock. Reduce to low and continue to heat while you cook the rice.
  • Meanwhile, in a large sauté pan over medium-high heat, heat oil and a tablespoon of butter. Add the mushrooms; cook, stirring often, until edges are browned and mushrooms give up their liquid and the liquid evaporates, about 6 to 8 minutes. Stir in rice; cook and stir for 3–4 minutes, until rice is opaque. Add the stock to the rice mixture about one cup at a time, stirring until the liquid is absorbed each time.
  • When all the stock is added and rice is tender, remove from the heat, stir in cheese and remaining 2 tablespoons of butter, cover, and let stand for 5 minutes. Stir, sprinkle with chopped parsley, and serve immediately.