Delicious, creamy, and very easy-to-make mushroom risotto. I don’t like spending much time at the stove after a long day at work, and I already made this dish several times this week after work on weeknights – that’s how easy this risotto is! The recipe is perfect for weeknight cooking, and the dish tastes like it came from a good Italian restaurant!
Making this mushroom risotto involves only 2 basic steps. First, chopped onion, garlic, and mushrooms are cooked in olive oil until browned and soft. Second, you add rice and milk to the same skillet, and the creaminess is achieved by cooking rice in milk. Because mushrooms, onions, and garlic are also in the same skillet, the rice and the milk get all infused with flavors! This is how the dish looks like when you cook rice in milk (along with mushrooms, onion, and garlic) and the milk is not yet all absorbed:
I suggest using short to medium grain rice, such as Arborio rice. 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. Arborio rice does not need pre-cooking.
Total Time: 40 minutes
Yield: 3 servings
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Ingredients
- 2 tablespoons olive oil
- 1 large sweet white onion, finely chopped
- 3 large 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 fresh Parmesan cheese wedge, finely grated
- salt and pepper
Instructions
- 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 risotto on the salty side - but it's up to you!
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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!