Silky arborio rice blooms with mushrooms and fresh herbs, built from pantry staples for a cozy, weeknight supper.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 4 servings |
Intro
This Herb-Infused Mushroom Risotto makes weeknight cooking feel special without a long shopping list. It relies on pantry-friendly ingredients and a patient, gentle simmer to coax the rice into a creamy, glossy finish. The mushrooms bring a meaty depth, while thyme lends a bright, herbaceous note.
The Best Mushrooms for This Recipe
White Button or Cremini
- Pros: affordable, quick to cook, and versatile. Cons: milder flavor than richer mushrooms. When to choose: everyday meals where a lighter mushroom note is welcome.
Portobello
- Pros: deep umami and a meatier bite. Cons: can dominate the dish if used in large amounts. When to choose: for a heartier, savory profile and a substantial texture.
Dried Porcini (Optional Boost)
- Pros: intense, earthy depth that elevates the dish. Cons: soaking and a soaking liquid; can be pricey. When to choose: for a special-occasion depth or a concentrated aroma.
Other Ingredients (and Helpful Swaps)
Tomatoes
Tomatoes add brightness and a touch of acidity if you want it lighter. Swap tip: a small spoon of tomato paste or a few chopped sun-dried tomatoes in oil works nicely.
Onion
Onion gives the risotto a sweet, savory base. Swap tip: swap in shallot or a leek for a milder sweetness.
Garlic
Garlic builds aroma and warmth. Swap tip: if you’re short on time, a pinch of garlic powder can stand in at the end of step 2.
Red Pepper
A whisper of heat or color can wake the dish. Swap tip: ¼ tsp crushed red pepper flakes to taste, or skip if you prefer mild.
Pasta
Arborio rice is the star here; it’s the “pasta” of risotto. Swap tip: Carnaroli or Vialone Nano can be used; you may need a touch more stock if the grains cook faster.
Herbs
Fresh thyme adds a citrusy, herbal lift. Swap tip: try a small amount of chopped chives or a hint of lemon zest for brightness.
Ingredients
- Sauce/Flavor Base
- Olive oil — 2 tbsp (30 ml)
- Onion — 1 small onion, about 150 g (5.3 oz)
- Garlic — 3 cloves, minced
- Mushrooms — 8 oz (225 g), sliced
- Fresh thyme — 1 tbsp (or 1 tsp dried)
- Rice/Pasta
- Arborio rice — 1 cup (180 g)
- Dry white wine — 1/4 cup (60 ml), optional
- Stock
- Warm stock — 4 cups (960 ml), vegetable or chicken
- Finish
- Unsalted butter — 2 tbsp (28 g)
- Parmesan cheese — 1/3 cup (28 g), finely grated
- Salt — 3/4 tsp kosher salt (about 2 g), then to taste
- Black pepper — 1/4 tsp (1 g)
- Lemon zest — optional, from 1/2 lemon
Directions
-
Warm the stock and prep aromatics (2–3 min)
In a small pot, warm the stock over low heat until steaming; keep near the pan. Finely dice the onion and mince the garlic. -
Sauté onion and garlic until translucent (4–5 min)
In a wide skillet, heat olive oil over medium. Add the onion and cook until soft and translucent, about 4 minutes; stir in the garlic just until fragrant, about 30 seconds. -
Sauté mushrooms until edges look glossy (4–5 min)
Push the aromatics aside and add the mushrooms. Cook until they release moisture and the edges brown and look glossy, 3–4 minutes. Stir to combine. -
Toast the rice and deglaze with wine (2–3 min)
Stir in the arborio rice; toast until the edges look glassy, about 1–2 minutes. Pour in the wine (if using) and simmer until it nearly evaporates, about 1–2 minutes. -
Add stock gradually, simmer and stir until creamy and al dente (18–20 min)
Ladle in a cup of warm stock and stir constantly until mostly absorbed. Continue adding stock in ½–1 cup increments, letting each addition absorb before adding more. Maintain a gentle simmer; the grains should become creamy with a tender bite after 18–20 minutes. -
Finish with butter, parmesan, thyme; season and serve (2–3 min)
Turn off the heat. Stir in the butter, parmesan, and thyme until glossy and creamy. Season with salt and pepper, then rest 1 minute before serving.
How to Store Leftovers
- Refrigerate within 2 hours of cooking; store in an airtight container for up to 3 days.
- Reheat on the stovetop with a splash of stock or water, stirring until the risotto is creamy again. You can also reheat gently in a microwave, covered, with 1–2 tablespoons of water, stirring halfway through.
- Do not leave leftovers at room temperature for more than 2 hours.
What to Serve With Herb-Infused Mushroom Risotto
- Steamed asparagus with a light lemon drizzle and flaky salt for crisp, fresh freshness.
- A bright arugula salad with lemon vinaigrette and shaved parmesan to cut the richness.
- Garlic-roasted broccoli or green beans tossed with a touch of olive oil and pepper for a crunchy counterpoint.
Variations & Tips
- Spicy kick: Add ¼–½ tsp crushed red pepper flakes with the mushrooms for a gentle heat.
- Creamier texture: Fold in an extra tablespoon of butter or a splash of cream at the end.
- Gluten-free by nature: Use a gluten-free stock and confirm any additions are gluten-free.
- Canned or dried mushrooms: Rehydrate dried porcini and stir their soaking liquid (strained) into the cooking liquid for deeper flavor.
- Herbal twist: Swap thyme for a light kiss of tarragon or chives, or finish with a zest of lemon for brightness.
Enjoy Your Herb-Infused Mushroom Risotto
May each bite feel warm and comforting. Enjoy your Herb-Infused Mushroom Risotto as a silky, satisfying bowl that proves pantry-friendly basics can create something truly special.