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An overhead view of mushroom risotto soup

Mushroom Risotto

  • Author: Vicky and Ruth
  • Total Time: 1 hour 15 minutes
  • Yield: 7 cups 1x
  • Diet: Vegan


  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 8 ounces cremini mushrooms, chopped small
  • 8 ounces portobello mushrooms, chopped small
  • 8 ounces white mushrooms, chopped small
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 1/2 cups arborio rice (you can use any other type of short-grain rice)
  • 4-6 cups non-chicken broth, veggie broth, or mushroom broth ( amount will depend on when the rice is ready)
  • Vegan or regular Parmesan cheese
  • Fresh chopped parsley


  1.  Heat the olive oil in a large deep skillet. Add the onions and garlic and cook over medium-low heat for 3-5 minutes or until translucent
  2. Add the mushrooms, salt, and pepper and mix well. Increase the heat to medium-high and cook for 10 minutes or until the mushrooms have released all their water and the water has cooked out, stirring frequently
  3. Add the rice and 1/2 cup of broth and bring to a simmer. Slowly stir the risotto until all the water has been absorbed and add another 1/2 cup of broth.  Repeat the process until the rice is tender to your liking.  The amount of broth you will need will depend on the type of rice used, and how you like your rice cooked.  This process may take up to 45 minutes
  4. Serve immediately with grated Parmesan cheese and fresh chopped parsley 
  • Prep Time: 15
  • Cook Time: 1 hour
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1 cup
  • Calories: 208
  • Sugar: 3.8
  • Sodium: 487
  • Fat: 4.3
  • Saturated Fat: .6
  • Unsaturated Fat: 3.3
  • Trans Fat: 0
  • Carbohydrates: 38.4
  • Fiber: 1.3
  • Protein: 5.4
  • Cholesterol: 0

Keywords: risotto, rice, dairy free, kosher, gluten-free,

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