If you’ve been craving a silky, comforting dish that feels fancy yet is easy enough for a weeknight, this Creamy Mushroom Risotto Recipe is exactly what you need. I absolutely love how this risotto turns out—rich, velvety, and packed with deep umami from the sautéed mushrooms and fresh thyme. When I first tried making risotto, I struggled with timing and texture, but this reliable recipe has become my go-to for impressively smooth risotto that’s never gummy or dry. Trust me, once you get the hang of it, you’ll want to make it on repeat.

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Why You’ll Love This Recipe

Perfectly Creamy Texture: The gradual broth addition and stirring method yield a luxuriously creamy risotto every time.
Rich Mushroom Flavor: Sautéing mixed mushrooms with thyme really layers in that earthy, savory goodness.
Elegant but Easy: Despite feeling fancy, this recipe comes together smoothly with approachable ingredients.
Family Favorite: I’ve made this for friends and family, and everyone goes crazy for it, making it a staple in my kitchen.

The image shows two bowls of creamy mushroom risotto placed on a white marbled surface. Each bowl has three layers: the bottom layer is soft and creamy risotto in a light golden color, the middle layer is a generous topping of different cooked mushrooms in brown and beige shades with a slightly glazed texture, and the top layer is a sprinkle of shredded white cheese with fresh green parsley leaves scattered on top. Near the bowls, extra parsley leaves and shredded cheese are scattered on the surface, with one bowl having a spoon resting inside. A glass of light amber liquid and a small white bowl with more shredded cheese and parsley are also visible in the scene. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Mushroom Risotto, mushroom risotto recipe, easy mushroom risotto, homemade mushroom risotto, creamy risotto with mushrooms

Ingredients You’ll Need

Each ingredient plays a key role in creating the perfect balance of creaminess, flavor, and texture. I recommend using fresh mushrooms and quality olive oil to really bring out the full taste.

Flat lay of a small cluster of mixed fresh mushrooms, a medium yellow onion halved to show inside, two whole garlic cloves with skins intact, a small bunch of fresh thyme sprigs, a small pile of uncooked Arborio rice grains, a few sprigs of fresh parsley, a small white ceramic bowl of extra-virgin olive oil, a small white ceramic bowl containing dry white wine, a small white ceramic bowl of warm vegetable broth, a small white ceramic bowl filled with grated Parmesan cheese, a small white ceramic bowl holding coarse sea salt, black peppercorns scattered neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Mushroom Risotto, mushroom risotto recipe, easy mushroom risotto, homemade mushroom risotto, creamy risotto with mushrooms

Extra-virgin olive oil: Adds richness and helps the mushrooms caramelize beautifully.
Mixed mushrooms: A combo of varieties like cremini, shiitake, and button gives great depth to the flavor. Chop them roughly for texture contrast.
Sea salt: Enhances all the flavors; I prefer sea salt for its clean, natural taste.
Freshly ground black pepper: Adds a subtle kick and complexity.
Yellow onion: Provides a gentle sweetness that balances the mushrooms.
Garlic cloves: Finely chopped for mellow garlic flavor without overpowering.
Fresh thyme leaves: I love thyme’s fragrant earthiness—use fresh when possible.
Arborio rice: The star of the dish, this short-grain rice releases starch for that iconic creamy risotto texture.
Dry white wine: Adds acidity to cut through the richness; a decent cooking wine or your favorite dry white works well.
Vegetable broth: Warmed, so it’s absorbed easily by the rice without cooling down the cooking.
Grated pecorino or Parmesan cheese: Adds savory saltiness and enhances creaminess—you can’t skip this.
Fresh parsley: For garnishing, it adds a fresh, bright pop of color and flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I really enjoy tweaking this creamy mushroom risotto recipe depending on the season and what’s in my fridge. Don’t be afraid to experiment—risotto is forgiving and a great base for various tastes.

With truffle oil: Drizzling just a little truffle oil at the end turns this into a luxurious treat—my guests always ask for the recipe after that!
Add cooked chicken or shrimp: For a heartier meal, stir in some protein towards the end; it’s an easy way to elevate the dish.
Dairy-free version: Swap the cheese for nutritional yeast or a sprinkle of toasted nuts, and use olive oil instead of butter for a vegan-friendly risotto.
Seasonal veggies: Toss in peas, asparagus tips, or spinach in the last few minutes for freshness and color.

How to Make Creamy Mushroom Risotto Recipe

Step 1: Sauté the Mushrooms to Golden Perfection

Start by heating half the olive oil in a large, deep skillet or Dutch oven on medium heat. Toss in the chopped mushrooms with half the sea salt and a few grinds of black pepper. Here’s where patience is key: let the mushrooms cook mostly undisturbed for about 8 minutes, so they caramelize and develop deep, rich flavor. Stir occasionally but avoid crowding the pan; cook in batches if you need. Once they’re soft and golden, scoop them out and set aside.

Step 2: Build Your Flavor Base

Wipe out the pan to remove any burnt bits, then add the remaining olive oil, chopped onion, and rest of the salt. Cook gently, stirring occasionally, for 5 to 8 minutes until the onion is tender and translucent. Then stir in garlic, fresh thyme leaves, and the rinsed Arborio rice. Toast the rice for about a minute to unlock its nutty aroma—that little step makes a big difference!

Step 3: Add Wine and Broth Slowly for Creaminess

Pour in the dry white wine and stir until it mostly evaporates—this adds a subtle zing. Next comes the gradual addition of warm vegetable broth, about ¾ cup at a time. This part takes some attention: keep stirring constantly and wait for each portion to be mostly absorbed by the rice before adding the next. This slow cooking releases the rice starch for that iconic, creamy risotto texture. When you’re down to the last broth addition, fold in two-thirds of the sautéed mushrooms to let their flavor meld into the risotto.

Step 4: Finish with Cheese and Season to Taste

Once the rice is tender but still slightly firm to the bite (al dente) and the risotto is luxuriously creamy, stir in the grated pecorino or Parmesan cheese. Give it a taste and adjust seasoning with salt or pepper if needed. Then plate up and top with the remaining mushrooms and a sprinkle of bright, fresh parsley.

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Pro Tips for Making Creamy Mushroom Risotto Recipe

Use Warm Broth: I always keep my vegetable broth warm on a low simmer—cold broth can shock the rice and slow cooking.
Stir, But Not Too Much: Constant stirring is needed, but don’t overdo it. Gentle, steady stirring releases starch without breaking the grains.
Watch the Texture: The risotto should be creamy but not mushy; taste frequently near the end to catch that perfect al dente bite.
Don’t Skip Toasting the Rice: This step adds wonderful nutty flavor and helps keep the rice grains separate.

How to Serve Creamy Mushroom Risotto Recipe

A white ceramic bowl filled with creamy risotto that has a light golden color and soft, plump rice grains forming the base layer. On top, there are several cooked mushrooms in varying sizes=

Garnishes

I like to keep it simple with a sprinkle of freshly chopped parsley for brightness and maybe a bit more grated Parmesan on top. Sometimes a drizzle of truffle oil or a few cracks of black pepper makes it extra special—your call!

Side Dishes

This risotto pairs beautifully with a crisp green salad or roasted vegetables. For a comforting combo, I often serve it alongside garlic butter sautéed green beans or a light arugula and pear salad with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For dinner parties, I’ve served this risotto in elegant shallow bowls topped artistically with mushroom slices and a small sprig of thyme. You can also spoon it into individual ramekins and broil lightly with extra cheese for a gratin-style crust—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare!), store them in an airtight container in the fridge for up to 3 days. The risotto will firm up, but don’t worry—that’s normal.

Freezing

I personally don’t recommend freezing risotto because the texture can suffer—rice tends to get mushy after thawing. It’s best enjoyed fresh or refrigerated and eaten within a couple days.

Reheating

To bring leftovers back to life, I gently reheat the risotto in a pan over medium-low heat. Adding a splash of warm broth or water helps restore the creamy texture. Stir frequently and avoid high heat to prevent sticking or drying out.

FAQs

Can I use other types of mushrooms for this risotto?

Absolutely! While I love a mix of cremini, shiitake, and button mushrooms for their combined flavors and textures, feel free to use whatever mushrooms you have on hand, such as portobello, oyster, or chanterelle—just chop them appropriately and sauté until nicely browned for the best flavor.
Do I have to use white wine?

White wine adds acidity and depth, but if you prefer not to use alcohol, you can substitute with extra vegetable broth plus a splash of lemon juice or white wine vinegar to brighten the dish. Just add it early in the cooking so the flavor melds well.
How do I know when the risotto is done?

Great question! The rice should be tender but still have a slight “bite” in the center (al dente), and the texture should be creamy and slightly loose rather than dry or sticky. Taste a grain during cooking to check—this is the best judge of doneness.
Can I make this risotto vegan?

Yes! Simply skip the cheese or use a vegan alternative, and stick to olive oil instead of butter. Nutritional yeast sprinkled in at the end is a great way to add cheesy flavor without dairy.

Final Thoughts

Making this Creamy Mushroom Risotto Recipe has become one of my favorite kitchen rituals—it’s comforting, impressive, and endlessly adaptable. I love sharing it with friends who are new to risotto because it’s so approachable but feels special. Give it a try and I’m confident you’ll enjoy the warm, creamy goodness that this mushroom risotto brings to your table. If you ever feel intimidated, just remember: patience and quality ingredients will guide you to risotto success every time!