Mushroom Pasta Recipes – Creamy Mushroom Risotto for Dinner Tonight
If I had to pick a dish that feels like a warm hug in a bowl, this creamy mushroom risotto would win every time. Cooking risotto might seem like you’ve signed yourself up for a long night in the kitchen, but trust me, it’s more about patience than skill. And patience has delicious rewards.
When I first tried risotto, I was convinced it was restaurant-only magic. But after a few trials at home (and a couple burnt pans later), I realized that risotto recipes aren’t scary. They’re actually kind of fun. Stir, sip some wine, stir again… it’s practically therapy with rice.
This recipe brings earthy mushrooms, tender Arborio rice, and creamy texture together into something worth slowing down for. Whether you’re craving pasta mushroom recipes, curious about shrimp risotto recipes, or just thinking ‘what’s for Dinner Tonight,’ this dish covers it. It’s the kind of recipe cooking that leaves your kitchen smelling like you’ve got your life together—even if you don’t. And if seafood risotto recipes are your usual thing, think of this one as their cozy cousin who shows up with a bottle of white wine and refuses to leave.
Servings: 4 servings
Ingredients
- 1 1/2 cups Arborio rice
- 1 pound mushrooms (cremini or mixed), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil and 1 tablespoon butter in a large skillet or saucepan over medium heat.
- Add the onion and garlic, cooking until softened.
- Toss in the mushrooms and cook until they release their juices and turn golden.
- Stir in the Arborio rice and cook for 1–2 minutes until lightly toasted.
- Pour in the wine and stir until absorbed.
- Begin adding the warm broth one ladle at a time, stirring often and allowing the rice to absorb liquid before adding more.
- Continue this process until the rice is creamy and tender, about 18–20 minutes.
- Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
- Garnish with fresh parsley and serve warm.