Easy mushroom risotto – mushrooms are sautéed with garlic and onions in olive oil, then combined with rice and cheese. Side dish for all kinds of meat. Gluten free recipe.
How to make mushroom risotto
Making this mushroom risotto involves only 2 basic steps:
- First, chop up the onion, mince the garlic, and slice the mushrooms. Cook them in olive oil until browned and soft.
- Second, add rice and milk to the same skillet, and cook the rice in milk until it’s cooked through and creamy. Because mushrooms, onions, and garlic are also in the same skillet, both the rice and the milk get infused with mushroom flavors!
This is what the dish looks like when you cook rice in milk (along with mushrooms, onion, and garlic) and the milk is not yet all absorbed:
What rice to use for risotto
I suggest using short to medium grain rice, such as Arborio rice. Arborio rice does not need pre-cooking.
I did use brown rice in this recipe once. If you do, make sure to precook brown rice by cooking it in boiling water for 15-20 minutes, before you add it to the skillet with milk.
What mushrooms to use for risotto
- Regular white button mushrooms and cremini mushrooms.
- Portobello mushrooms will add meaty flavor to your risotto.
- Shiitake mushrooms have a rich flavor and are an excellent choice for rice risotto.
Tip: Sprinkle your mushroom risotto with truffle salt to add an amazing aroma to your dish.
Other rice dishes
If you enjoyed this mushroom risotto with creamy texture, you might like these recipes that feature other kinds of flavored rice:
- Parmesan, Sun-Dried Tomato, and Basil Rice – Mediterranean recipe that’s ready in 30 minutes! Light, flavorful and colorful!
- Cilantro Lime Black Bean Rice – in this recipe Jasmine rice is combined with black beans and flavored with freshly squeezed lime juice and chopped fresh cilantro. Very refreshing and light.
Mushrooms are sautéed with garlic and onions in olive oil, then combined with rice and cheese. Side dish for all kinds of meat. This easy mushroom risotto is gluten free!
- 2 tablespoons olive oil
- 1 white onion , large sweet, finely chopped
- 3 garlic cloves , minced
- 10 oz mushrooms , sliced
- salt and pepper
- 1 cup rice , uncooked (Arborio rice is a good choice)
- 2 cups whole milk
- water as needed
- 1/4 teaspoon Italian seasoning
- 1 cup Parmesan cheese , shredded
- salt and pepper
- Heat olive oil in a large skillet over medium-high heat. Saute chopped onion and garlic in the olive oil until onion is tender. Add sliced mushrooms, sprinkle with a little bit of salt, and continue cooking on medium heat, constantly stirring until mushrooms are soft and lightly browned - no more than 5 minutes.
Add 1 cup of uncooked rice and 2 cups of milk to the skillet, bring it to boil, then immediately reduce to simmer. Add Italian seasoning and mix well. Cover the skillet with the lid.
Let the mushrooms, rice and milk simmer until liquid is absorbed. Add water if more liquid is necessary for the rice. Simmer the rice mixture (and add more water if necessary) until rice acquires the desired consistency.
When rice is done, stir in shredded Parmesan cheese and remove from heat. Season with more salt and pepper. I like my mushroom risotto on the salty side - but it's up to you!
Are you able to do this in a slow cooker?
Best risotto recipe ever!!! So simple and easy to prepare. Definite family pleaser! We’ll certainly be making this again!! Thanks
I made your risotto last week and it was delicious! My husband is the foodie in our family and makes a really good butternut squash risotto. The thought of standing at the pot continually adding stock scares me though, so this recipe was perfect for my cooking talents. 🙂 I’ll definitely be making it again.
Could I use almond milk instead of whole milk?
This looks amazing! I can’t eat onions/leeks/shallots – is there anything else you can think of that I could use to create the initial flavours with the garlic?
Has anyone tried this recipe using either fat free milk or even 2%?
Galang, any type of milk will work here, since you’re adding 1 cup of Parmesan anyway. 🙂
Hi I was wondering if I could use basmati rice for this recipe?
Looks great!
Since this recipe is already a simplified version of risotto, you can use basmati rice. I would reduce the amount of milk from 2 cups to 1 and 3/4 cups because basmati rice usually requires less liquid than the regular rice.
Those mushrooms look so good! Such a creamy risotto. Pinning!
Julia – this looks easy and so creamy and delicious! Well done!