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Creamy Mushroom Risotto

This delicious mushroom risotto is easy to make and great to serve on its own or as a side dish.
Prep Time15 mins
Cook Time30 mins
Course: Lunch, Main Course, Main Dish, Side Dish
Cuisine: Italian
Servings: 4 people


  • 1 1/2 cup arborio rice
  • 1 cup mushrooms choose wild mushrooms for extra flavour
  • 4 1/2 cup vegetable stock
  • 1/2 cup white wine
  • 1 tsp sea salt
  • 1/2 cup single cream or full-fat milk
  • 1 tbsp olive oil

To serve

  • freshly ground black pepper
  • basil leaves
  • Parmesan cheese (or other hard cheese)


  • In the large pan, heat the olive oil on medium heat and add the chopped mushrooms. Saute for 3 minutes or until the mushrooms are tender and slightly opaque.
  • Add the arborio rice and cook for another 3 minutes, whilst stirring constantly.
  • Carefully pour in the wine and cook for about a minute until the wine is fully absorbed.
  • Add the vegetable broth, stir properly and reduce the heat to low medium, so that the rice is only simmering.
  • Once most of the vegetable stock has been absorbed into the rice, stir in the cream (or full-fat milk) and cook for a couple more minutes.
  • Serve with grated parmesan cheese, extra black pepper and basil leaves.