Mushroom Risotto


This creamy mushroom risotto recipe uses a mix of fresh mushrooms—any combination of cremini, shiitake, button or oyster would work well. Vermouth adds a little sweetness and acidity to the dish to balance the earthiness of the mushrooms.

a recipe photo of the Mushroom Risotto served in a bowl
Photo: Photographer: Greg DuPree, Food Stylist Ali Ramee: Prop Stylist: Christine Kelly
Active Time:
15 mins
Total Time:
45 mins


  • 2 ¾ cups lower-sodium vegetable broth

  • 1 cup water

  • 2 tablespoons extra-virgin olive oil

  • 8 ounces sliced fresh mushrooms, such as cremini, shiitake, button and/or oyster (5 cups)

  • 3 (5-inch) thyme sprigs, plus additional thyme leaves for garnish

  • 4 tablespoons unsalted butter, divided

  • 1 tablespoon finely chopped garlic

  • 1 small shallot, finely chopped

  • 1 cup arborio rice

  • ½ cup dry vermouth

  • ¼ teaspoon salt

  • cup grated Parmesan cheese, plus 2 tablespoons, divided

  • 2 tablespoons chopped fresh chives


  1. Bring broth and water to a simmer in a small saucepan over medium heat.

  2. Meanwhile, heat a large cast-iron skillet over high heat until smoking. Add oil; swirl to coat. Add mushrooms; cook, stirring occasionally, until thoroughly browned, 6 to 8 minutes. Add thyme sprigs; cook, stirring often, until fragrant and crackling, about 1 minute. Remove from heat. Transfer 1/2 cup mushrooms to a small bowl; set aside.

  3. Return the skillet to medium-high heat. Add 2 tablespoons butter to the mushrooms in the pan; cook, stirring, until melted and foamy, about 1 minute. Add garlic and shallot; cook, stirring often, until fragrant and softened, about 2 minutes. Add rice; cook, stirring constantly, until toasted, about 1 minute. Stir in vermouth; cook, stirring constantly, until the vermouth is absorbed, about 2 minutes. Reduce heat to medium. Add 3/4 cup of the warm broth mixture; cook, stirring often, until nearly absorbed, about 3 minutes. Continue adding the broth mixture, 3/4 cup at a time, stirring often, until the liquid is nearly absorbed between additions and the rice is al dente and creamy, 15 to 18 minutes. Remove from heat. Remove and discard thyme sprigs. Stir in salt, 1/3 cup Parmesan and the remaining 2 tablespoons butter. Stir in the remaining warm broth mixture to loosen, if needed.

  4. Divide the risotto among 4 bowls; top with the reserved 1/2 cup mushrooms, the remaining 2 tablespoons Parmesan and chives. Garnish with thyme leaves, if desired.

Nutrition Facts (per serving)

422 Calories
22g Fat
42g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 422
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 10g 20%
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 38mg 13%
Vitamin A 582IU 12%
Vitamin C 4mg 4%
Vitamin D 6IU 2%
Vitamin E 1mg 9%
Folate 14mcg 4%
Vitamin K 8mcg 7%
Sodium 413mg 18%
Calcium 107mg 8%
Iron 1mg 6%
Magnesium 12mg 3%
Potassium 328mg 7%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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