Savory Mushroom Risotto with rosemary, garlic, and leeks- a hearty vegetarian dinner, perfect for special occasions, date nights, or entertaining. Video! Check out Our 40 Best Mushroom Recipes!
Mushroom Risotto is creamy, earthy, and full of lovely umami flavor. It feels elegant and perhaps a bit indulgent, but truthfully, it is lighter than one might expect. This version is made with wild and tame mushrooms both found at the farmer’s market, along with leeks, garlic and savory herbs. Finish with a little parmesan to add a little richness.
Risotto is one of the dishes that perhaps seems fussy, but really couldn’t be easier. It’s a beautiful way to showcase your favorite mushrooms and let them become the star of the dish. It can be served on its own as a vegetarian main or topped with a piece of fish or chicken. Either way, you’ll love the flavors here.
To elevate, a little lemon zest adds a nice brightness. The optional frizzled leek tops are a pretty garnish. And If you are a truffle fan, add a tiny drizzle of truffle oil to finish.
Mushroom Risotto Video
Ingredients in Mushroom Risotto
- Stock or broth: veggie, mushroom or chicken
- Olive oil or butter- or a combo of both
- Leeks – or shallots or onion
- Garlic cloves
- Mushrooms: Wild mushrooms like chanterelle mushrooms, morel mushrooms, and porcini are especially nice in mushroom risotto, but tame mushrooms work well too- like shiitake mushrooms, cremini mushrooms, maitake, oyster mushrooms, and portobello mushrooms. Using a combination of mushrooms adds complexity. Adding dried mushrooms to the cooking broth is also a great option.
- Herbs: Rosemary, thyme or sage
- Arborio Rice: This is an Italian short-grain rice that is starchy and gets creamy with cooking.
- Dry white wine – sauv blanc, pinot grigio, chardonnay, or even champagne
- Cheese: grated parmesan cheese or pecorino
- Salt and pepper
- Optional additions: truffle oil, shaved truffle, lemon zest
How to Make Mushroom Risotto
Step one
Cut and prep the leeks, garlic, and mushrooms. Tip: Try not to wash mushrooms; just brush off any dirt or grit- keeping them dry. Some mushrooms like chanterelles or maitake are nice when torn, rather than cut. (If you absolutely must wash mushrooms, do this ahead, spread them out on a towel for a few hours, so they dry out before sautéing.)
Save the dark green leek tops and make the frizzled leeks or this beautiful leek oil.
Step two
In a heavy bottom pot, dutch oven or braiser – heat olive oil (or butter, or combo of both) over medium heat. Add the leeks, mushrooms, garlic, and herbs and cook until mushrooms release their liquid. Turn up the heat slightly and cook off the liquid and caramelize the mushrooms a bit.
Set HALF aside.
Step three
Add the arborio rice and saute for 3 minutes or so, toasting. Then pour in the white wine and stir up any browned bits, cooking this off completely.
Step four
Begin ladling in warm broth, ¾ cup at a time.
Add the broth ¾ cup at a time, stirring up any browned bits, cooking it over medium or medium-low heat.
Let the rice absorb most of the broth before adding more.
Repeat this process until all the broth is gone, and the rice is softened, and it is creamy- about 20 minutes.
Taste and adjust salt and pepper.
Towards the end, keep testing the risotto for texture- you want the outside of grain to be creamy and tender- yet at the very center, the slightest bit al dente, so it keeps its shape and doesn’t get mushy.
Step five
Once you have attained the perfect creamy texture, only then stir in the cheese- not before. Add more broth or hot water to loosen the risotto. Stir in the mushrooms you set aside, saving a few of the prettiest ones for garnish.
Some people like to add a couple of tablespoons butter, I personally do not, but up to you.
What makes Risotto Creamy?
Contrary to popular belief, risotto is creamy, not from of the addition of cream, butter or cheese, it gets its creaminess from the rice itself.
What is the secret to Creamy Risotto?
- Using the correct type of rice- Arborio rice or Bamba rice (fat, short-grain white rice) has a naturally creamy texture when cooked.
- Do not rinse the rice.
- Stir but do not over-stir.
- Add the “perfect” amount of liquid. Practice makes perfect here- it is not a specific measurement but a “feel” thing.
- Cook it long enough, but do not overcook it. People actually tend to undercook risotto. It should be tender, but hold it’s shape. Again, practice makes perfect here.
Frizzled Leeks
A nice little garnish to make while the risotto is cooking is to either make this leek oil, or these frizzled leeks- a great way to use the leek tops. You can also add some leek tops to your simmering broth.
To make the frizzled leeks, thinly slice the darkest ends- you’ll only need about ½ cup.
Heat olive oil in a skillet over medium heat- then add the leeks.
They will darken just slightly and become crisp – around 3 minutes. Remove before they discolor and place on a paper towel- sprinkle with salt and let cool.
Sprinkle these frizzled leeks over your finished dish and a little lemon zest.
Store leftovers for up to for days in the fridge, or freeze for up to 3 months. Reheat on the stove top, adding a little broth.
Is risotto a main or side dish?
It can be either. Personally, I find it hearty enough for a meal, especially if topped with meaty earthy mushrooms. But feel free to serve a protein with it if you like.
Ways to Elevate Mushroom Risotto:
- Drizzle with truffle oil
- Sprinkle shaved truffles
- Drizzle with Leek oil
- Add a handful of greens -kale, chard, baby spinach- and stir until just wilted.
- Lemon zest.
- Use Pecorino instead of parmesan.
Can Mushroom Risotto be made in an Instant Pot?
Yes, absolutely! It’s actually quite delicious. I recommend reviewing this Instant Pot Risotto Recipe, noting the timing and liquid ratios.
You’ll need to reduce the broth and wine by half- so keep that in mind, and set the pressure cooking time to 6 minutes.
Caramelize the mushrooms first, then remove them, then saute the leeks and garlic (as the saute function on the instant pot runs a little hot) to prevent scorching the leeks.
Waht to serve with Mushroom Risotto
Risotto can be served with any of the following proteins, sides, or salads:
- Baked Chicken Breasts
- Perfect Grilled Salmon
- The Best Grilled Chicken
- This Salmon
- Little Gem Salad with Dilly Ranch Dressing
- Classic Caesar Salad
- Pear Salad with Vanilla Fig Dressing
- Fennel Asparagus Salad
- Blistered Green Beans with Toasted Walnut Vinaigrette
- Grilled Asparagus with Preserved Lemon Aioli
More risotto recipes you may enjoy
- Butternut Risotto with Leeks (Instant Pot or Stovetop)
- Lemony Asparagus Risotto
- Summer Tomato Risotto with Saffron
- The Easiest Instant Pot Risotto Recipe
- Spring Pea Risotto with Halibut
- Seared Black Cod with Meyer Lemon Risotto and Gremolata
- Farro Risotto with Acorn Squash
We hope you enjoy this Date Night Mushroom Risotto- let us know what you think in the comments below.
xoxo
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Mushroom Risotto
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 3-4 1x
- Category: main, vegetarian
- Method: stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Simple authentic Mushroom Risotto with rosemary, garlic and frizzled leeks- a satisfying, elegant vegetarian dinner, perfect for special occasions, date night or entertaining.
Ingredients
- 4 cups veggie broth, mushroom broth, or chicken broth
- 1/2 cup water
- 3 tablespoons olive oil
- 2 leeks (or shallots), sliced (save the green tops, see notes)
- 4 fat garlic cloves, rough chopped
- 1 lb mushrooms- wild or tame or a combo, torn or sliced
- Salt and pepper
- 1 1/2 tablespoons fresh rosemary (or thyme or sage)
- 1 cup arborio rice
- 1/2 cup white wine (or champagne) or see notes
- 1/2 cup parmesan or pecorino
Optional additions: truffle oil, lemon zest, shaved truffle, kale, peas
Instructions
Heat broth and water in a medium pot on the stove.
Slice the leeks into thin half-moons, saving the leek tops to make frizzled leeks (see notes).
In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and saute, stirring until mushrooms release their liquid. Add the rosemary. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.
Set 2/3rds of the mushrooms aside on a plate. Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.
Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low. While the rice is cooking make the frizzled leeks or leek oil (see notes).
Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the mushrooms you set aside, and the cheese and taste, adjusting salt and pepper to your liking. Parmesan is tangier than pecorino so just keep this in mind. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.
If you want it a bit looser, stir in more broth.
Divide among bowls and garnish with the frizzled leeks or leek oil. Feel free to drizzle with truffle oil, lemon zest, more parmesan, or even shaved truffle.
Notes
Leek Tops: Feel free to use these to make this Leek Oil or frizzled leeks. Or drop some into the simmering broth. To make frizzle leek tops, thinly slice the dark green ends (you’ll only need 1/2 cup). Heat olive oil in a skillet over low heat. Once warm add the leeks, and stir a bit until they begin to darken slightly 3-4 minutes. Test by placing a couple on a paper towel, they should feel crisp to the touch. Blot on a paper towel and sprinkle with salt. Let cool.
Kale or Peas: (1-2 cups) If you’d like to add either of these to boost nutrition, add with the last cup of broth… adjusting salt and pepper to accommodate.
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 402
- Sugar: 6.6 g
- Sodium: 1331 mg
- Fat: 14.1 g
- Saturated Fat: 3.4 g
- Carbohydrates: 55.8 g
- Fiber: 4.3 g
- Protein: 10.3 g
- Cholesterol: 7.2 mg
I’ve tried making risotto a few times before and the texture always turned out wrong…but your directions here were clear and simple, and it worked perfectly! This was so delicious. Mushroom risotto is the to-go vegetarian option at most restaurants here in the Netherlands, and it’s usually very bland, but I’m so glad I tried this version – it turned out better than many overpriced meals I’ve had in Amsterdam!
Amazing to hear Amanda, so glad you gave it a go!
I make this regularly and it’s excellent, I don’t think I’ve found a bad recipe on this site yet! I don’t normally change anything, Sometimes I add a bit of miso to amp up the umami but it’s delicious with or without. It’s mushroom season soon here in the UK so I’ll be making this a lot in the next few months.
Love hearing this Vicky! Yay for mushroom season!
Made this for a second time last night for Meatless Monday and it was (yet again) a hit–so simple and filling! I used Shitake, Oyster, and white button mushrooms and both rosemary and thyme. I had three big leeks on hand (probably twice what the recipe calls for) but it was just as good as the original. This was awesome paired with an apple and fennel salad and made four good-size servings. Served the leftovers for lunch today with some sliced pan fried chicken sausage. Thanks for the great recipes and cheers from Spokane!
Sounds yummy Ayla!
First time making this last night for dinner and it was delicious! I used yellow oyster, shiitake (dried but rehydrated), regular shiitake, and white cremini mushrooms. While I was stirring the risotto, I was lamenting not having used the mushroom water I used to rehydrate the shiitakes, but in the end I found it probably didn’t need them. It was very earthy, creamy and perfect with the garlic, leeks, rosemary and wine. Hubs loved the frizzled leeks.
I am finding that I don’t have to change anything in your recipes (normally I add more garlic – ok, so maybe I still add more garlic) or other ingredients to make it more to our liking, but I am now confident to just follow your instructions and they always seem to fit the bill.
Thank you again for such a great one! Tonight is your Butternut Squash Lasagna! I might even refrain from veganizing it (omitting the cheese), we’ll see how it goes. 🙂
Thanks Kiersten- Im so happy you enjoyed this one. Yes, the mushroom broth would be yummy here. Next time! Let us know how you like the Lasagna!
Really tasty recipe. Tried adding a tiny spray of fig vinegar when the dish was on the plate, it gave a slight but noticeable lift to the already excellent flavour.
Oooo love that idea Gwil!
Made this as an entree for vegetarian friends and everyone loved it. Used a variety pack of wild mushrooms and it was perfect. Will definitely make again.
I am so happy you all enjoyed this Larisa!
We made this last night for a dinner party and it was a huge hit. We used shitake, beech, miataki, and trumpet mushrooms. Such a gorgeous dish to present. Thanks for the recipe 🙂
Yum!!!
Really love this one.
The frizzled leeks add a nice touch. Will make again.
Thanks so much Peter! Appreciate your comments. 🙂
So crazy good!!! My daughter and her friends ask for this all the time. Last time I subbed shallots for leeks because that’s what we had – so delicious. I think a squeeze of juice and a bit of zest from a lemon are a must. There’s only a few ingredients here so use higher quality olive oil, wine, and cheese and it will make all the difference.
Thanks so much!!!
Thanks so much Tommy!
I finally got around to trying this recipe after having it on my list for months, and it’s immediately another favorite. Since the mushrooms I forage for (and have super secret spots for) aren’t in season, made it with a mix of cremini, shiitakes, and oyster mushrooms; can already tell from how it came out it’s going to be gorgeous with morels, chicken of the woods, and/or chanterelles.
I topped it with extra pecorino, the frizzled leeks, a few sparing drops of truffle oil, a tiny splash of sherry vinegar (my leek oil from making your braised lentils recipe had sadly gone bad, but that might have saved me from over-topping-ing it).
I also highly recommend adding a tiny bit of fresh French tarragon at the end if you don’t mind mild anise flavors! The whole thing was wonderful either way, but the tarragon added a nice hint of fresh herby flavor to it that complimented the rich earthiness of the rest…especially with truffle oil included!
The addition of tarragons sounds divine! Yum.
Another winner. This was so good with the leek oil. Added an air fried chicken leg and it was an amazing meal. Will definitely make again!
Sounds perfect!
I was looking for more meatless meals and decided to try this one since it didn’t require too many ingredients I didn’t have. Really good and simple to make. I’ll definitely make it again.
Thanks Jaime!
This dish is fantastic and somewhat to my surprise, the whole family loves it – even our little kids. Great with bacon topping too.
Only minor modification – I double the wine when making this so the flavor comes through a bit more.
Perfect Simone! Thanks for sharing your adaption!
This is supurb! I didn’t have pecorino for some stupid reason (aka, haven’t gone shopping) so whipped in a knob of butter, some melty cheese and a squeeze of lemon, topped it off with truffle oil.
Thank you, this is a keeoer!
Sounds delicious! Glad you enjoyed it!
Best risotto recipe ever.I would like to try it with truffles
Great to hear Greg! Truffles would be amazing, or a drizzle of truffle oil.
Hi, this looks amazing, I’d like to make it ahead for a dinner at a friend’s — do you think I could make it a few hours before and reheat and if so, any tips?
Yes I think that should be fine- I would slightly undercook it- then when reheating add more broth to get it to the perfect consistency. 🙂
Fantastic recipe for Mushrooms Risotto. We made this last night and had clean plates all around. Delicious and easy. Will be making this again.
Awesome, thanks Terra!
Thanks again for another wonderful recipe Sylvia, this was absolutely beautiful! I frizzled the leeks and added lemon juice at the end, YUM!!! I also used generic flat mushrooms from the supermarket as the gourmet ones are very expensive here but it didn’t detract from the taste.😍
Thanks Dianne- Great to hear!
This was SO very good!!! Thanks so much. Again. For so many beautiful meals – and evenings.
Glad you liked this Laura!
Hey Sylvia, I’m curious what you think a good protein to add to this. I’m thinking fish but not certain how best to prepare it! Thanks!
Hi Eric, I think fish would be great with this! Season with salt and pepper and pan sear, maybe sprinkle with lemon zest. 🙂
Thanks for the reply, I am going to try it tonight!
Is it possible to use either brown rice or faro? I i don’t have arborio.
Thanks so much for all your amazing recipes.
I’d try farro- you may need to adjust cooking liquid and timing though…
Is it possible to use a different rice or faro maybe? I don’t have arborio rice. I’ve used brown rice for risotto in the past.
I love your recipes so much – thank you!!!!!
You know- I think farro would work, but it may take longer and more broth- you would have to gauge. 🙂
Try short grain brown rice and adjust the cooking time.
Thanks Lena! Do you remember what you set as cooking time?
Followed the recipe with no modifications and it turned out great. Will definitely be making this again.
Great to hear Amanda- happy you liked it!
Loved the frizzle leek tops, Sylvia! What a creative addition to this yummy Mushroom Risotto, it really made it sing. I included kale and a teaspoon of apple cider vinegar at the end in lieu of wine/champagne. I also made it vegan by sprinkling vegan cheese on top and adding some vegan mozzarella to the rice broth… made it creamy. Very happy tastebuds 😋 Thank you!
Perfect Leanda! Glad you enjoyed it!
This looks delicious and I’d like to make this. What could be a good substitution for the white wine/champagne (I don’t ever have either in-hand)? Thanks for the recipe!
Hi Christina- skip the. wine, use extra broth. At the end, when seasoning, taste and perhaps a few tiny drops of apple cider vinegar to give it a hint of tang if needed. This will mimic the wine. 🙂
I followed this recipe along with this one https://www.feastingathome.com/instant-pot-risotto/ in my instant pot with just onion instead of leeks and it turned out amazingly!! I love how easy it is in the IP too!!!
Great ot hear! Glad you tried the Instant Pot – yes- makes it very easy!