Photo of Mushroom risotto by WW

Mushroom risotto

Total Time
1 hr 4 min
14 min
50 min
Risotto is the epitome of Italian comfort food, and this mushroom version is no exception. We’ve used a classic risotto rice, arborio, which has a high starch content. That starch is gently coaxed out from the slow cooking and consistent stirring as the broth is absorbed. This method results in the delightful creamy texture that is a hallmark of risotto. One way to use leftover is to make delicious rice cakes out of them: Press the risotto into the bottom of a small container and place it in the refrigerator. Within the next day or two, cut the risotto into several slices. Pan-fry your risotto slices in a pan coated with cooking spray and a little olive oil until a light crust forms. Serve the cakes with roasted or steamed vegetables over the top.


Vegetable broth

5 cup(s), mushroom-flavor recommended

Cooking spray

1 spray(s)

Unsalted butter

½ Tbsp, divided


1 small, minced

Cremini mushroom

1 pound(s), shredded or thinly sliced (also known as baby bellas)

White wine


Uncooked arborio rice

1½ cup(s)

Grated Parmesan cheese

½ cup(s), Parmigiano Reggiano recommended

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Fresh parsley

½ cup(s), fresh, minced


  1. Place broth in a medium saucepan; bring to a boil. Reduce heat to low; cover to keep warm.
  2. Meanwhile, coat a large saucepan with cooking spray; place over medium heat. Add 1 teaspoon butter, and cook until melted.
  3. Add onion; cook, stirring, until onion begins to caramelize, about 7 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms release moisture, about 5 minutes. Add wine; bring to a boil. Reduce heat to low; reduce liquid by half, about 4 to 5 minutes. Remove vegetables from pan; set aside.
  4. Add remaining teaspoon of butter to same pan; cook until melted. Add rice; stir to coat with butter. Pour about 1/2 cup warm broth into rice; stir to keep grains from sticking to sides of pan. Keep stirring until all of broth is absorbed. Add another 1/2 cup warm broth and repeat process. Keep adding broth and stirring in this manner until all of broth is used and rice is just cooked but not mushy (should still be slightly chewy), about 18 to 20 minutes.
  5. Stir in vegetables and cheese. Season to taste with salt and pepper; stir in parsley. Yields about 1 1/3 cups per serving.