Mushroom Risotto

mushroom risotto 45 angle

This Mushroom Risotto is creamy, rich and full of umami flavours. It’s incredibly delicious and comforting. It’s the perfect dinner on a night in when it’s cold and dark outside, but also great for sharing with guests.

The recipe uses two types of mushrooms: dried porcini and fresh Swiss brown mushrooms. I think Swiss brown mushrooms have a different name in countries outside Australia – they’re essentially brown button mushrooms, some parts of the world also call them “cremini mushrooms”.

The recipe uses a white wine to stop the rice kernels from toasting. It adds a lovely flavour to the risotto as well as some acidity. If you don’t cook with wine or don’t have any wine handy, you can swap the white wine for a splash (about 0.5 – 1 tbsp) of white wine vinegar or apple cider vinegar and water.

If you’re looking for more delicious comfort food, make sure to also check out these recipes:

I hope you enjoy this Mushroom Risotto. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!


mushroom risotto from side
mushroom risotto 45 angle

Mushroom Risotto

This risotto is creamy, rich and delicious. The perfect dinner on a cold night.
5 from 4 votes

(Click on the stars to vote!)

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Lunch, Main Course
Cuisine Italian
Servings 4 people


Rehydrate Porcini Mushrooms

  • 40 g dried porcini mushrooms
  • 600 g water


  • 1 brown onion
  • 1 tbsp olive oil
  • 80 g white wine
  • 200 g arborio rice
  • 300 g Swiss brown mushrooms (also called cremini mushrooms)
  • 1 vegetable stock cube
  • 600 g water
  • 10 g plant based butter
  • 2 tsp fresh thyme
  • 1 tsp lemon zest


Rehydrate Porcini Mushrooms

  • Add the porcini mushrooms and 600g of water into a bowl and let the mushrooms soak for about 5 minutes until they're rehydrated.
  • Squeeze some of the liquid out of the porcini mushrooms before adding them into the risotto (later in the recipe). Keep the liquid as some is used in the risotto.


  • Thinly mince the brown onion and cut the Swiss brown mushrooms into quarters.
  • Add 1 tbsp olive oil and the minced brown onion into a large pot. Let caramelise for about 5 minutes, stirring occasionally.
  • Use a splash of the white wine to deglaze the onions if needed.
  • Now add the arborio rice to the pot and toast it for about 2 minutes before deglazing the pot with the leftover white wine.
  • Add the Swiss brown mushrooms, thyme and rehydrated (and squeezed) porcini mushrooms and a vegetable stock cube alongside 300g of the porcini liquid and 300g water.
  • Stir the risotto regularly to ensure nothing sticks to the bottom of the pot.
  • After 10 minutes of cooking, add another 300g water. Cook the risotto for another 15-20 minutes until al dente.
  • Once al dente, cover the pot with a lid and let the risotto steam for 2-3 minutes before stirring through 10g of plant based butter.
  • Serve the risotto with a sprinkle of fresh thyme, lemon zest and black pepper.
Keyword arborio rice, mushrooms, porcini, thyme, white wine
Nutrition Facts
Mushroom Risotto
Amount Per Serving (490 g)
Calories 196 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 1.6g10%
Trans Fat 0g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.4g
Cholesterol 0mg0%
Sodium 214.2mg9%
Potassium 314mg9%
Carbohydrates 25.5g9%
Fiber 3.1g13%
Sugar 3.3g4%
Protein 7.2g14%
Vitamin A 21IU0%
Vitamin C 5mg6%
Calcium 29.4mg3%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore
mushroom risotto close up 2
mushroom risotto from above


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