Mushroom risotto rewards patience, not perfection. It doesn’t require five gadgets or a kitchen that echoes. Just a pan, a spoon, and a few ingredients that like hanging out together.

The process is repetitive, sure. You stir. You pour. You stir again. But something shifts during that rhythm. The grains go from firm to soft with just a hint of bite. The mushrooms deepen. The aroma wraps around the room like a blanket that says dinner is worth waiting for.

You don’t need to chase some fussy version of this dish. It works whether you want vegan or gluten free, whether you’ve got wine or not, whether you want to stand there stirring or let it rest and catch up.

Active Time: 30 minutes
Total Time: 45 minutes
Servings: 4 full bowls or 6 small ones

Ingredients

Keep it simple. Use what’s good, not what’s trendy.

• 1½ cups arborio rice
• 1 small yellow onion, diced
• 2 cloves garlic, crushed or finely chopped
• 250g mushrooms, any kind, sliced thin
• 4 cups warm vegetable broth
• 3 tbsp olive oil or butter
• ¼ cup dry white wine (optional)
• ¼ cup hard cheese or vegan alternative
• Salt and pepper

If you’re going plant-based or gluten free:

• Use olive oil instead of butter
• Pick a vegan cheese that melts and has depth
• Confirm your broth is certified gluten free

Want to add chicken?

• Stir in a cup of shredded cooked chicken at the end
• Make sure everything you use is gluten free, if needed

Instructions

Preparation

Start with two pans. One for the broth – just keep it warm. The other is where everything happens.

Heat the olive oil. Cook the onions until soft, not browned. Add garlic and let it bloom in the heat for a minute. Toss in the mushrooms. Give them space so they brown instead of steaming.

Add the rice. Stir until every grain gets a bit glossy. If using wine, splash it in and wait until it’s nearly gone.

Cooking

Now you slow down. Add broth one ladle at a time. Stir gently. Wait until it’s mostly absorbed before the next splash.

Keep going. It might take 20 minutes. You’re not trying to cook it to death. The goal is creamy, not soupy. Chewy, not mushy.

When it looks like risotto and feels like risotto, take it off the heat. Stir in cheese, salt, pepper. Let it sit for a couple of minutes.

Serving

Spoon into bowls while it’s still loose and warm.

If you want to dress it up:

• Add a little fresh thyme or parsley
• Drizzle with truffle oil
• Top with sautéed mushrooms or cracked pepper

Nutritional Value Per One Serving

Nutrition Facts

Calories: 340
Total Fat: 11g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 550mg
Total Carbohydrates: 50g
Dietary Fiber: 3g
Sugars: 4g
Protein: 7g

Tips and Variations

This mushroom risotto recipe is easy enough to mess with.

• Use different mushrooms for texture – shiitake, oyster, or wild
• Stir in roasted squash or asparagus toward the end
• For gluten free mushroom risotto, don’t rely on boxed stock without checking the label

It also handles leftovers well. Just add a splash of water or broth and heat slowly.

Conclusion

This isn’t a show-off dish. It doesn’t need perfect timing or fancy plating. It asks for attention, a wooden spoon, and half an hour where you’re not also scrolling or speed-cooking.

You get to feed people something that feels slow – even if it wasn’t. That’s the whole point of risotto. It’s not difficult. It just doesn’t like to be ignored.

Browse our gluten free recipes for simple, satisfying meals without the gluten.