Roasted Mushroom Risotto Recipe

This roasted mushroom risotto recipe creates an elegant meal that is still perfect for any day of the week. It’s easy and fun to customize too.

Roasted Mushroom Risotto Recipe on

Risotto. Fancy schmancy, right?

And there’s something almost therapeutic about standing there stirring the rice until it becomes creamy, perfect risotto fit for any occasion at all. Of course, I had to pair my risotto with my favorite thing in life (besides popcorn) — roasted vegetables. I chose roasted mushrooms because they are near the top of my list of favorite vegetables to roast.

When Anolon asked me to come up with a recipe that demonstrated “Creativity in the Kitchen,” this risotto was one of the first things that came to my mind. Anolon asked for a recipe that was customizable and gourmet, without losing mass appeal. Something that invited and encouraged creativity through tweaks, swap of ingredients, etcetera. 

Roasted Mushroom Risotto Recipe on

One of my favorite things about cooking is that it does encourage creativity. When I use a recipe, I hardly ever follow it exactly. Granted, the ability to stray from a recipe and still maintain a successful outcome comes with experience. If you’re not comfortable with that yet, that’s not an issue at all. This recipe is fantastic just as it is written. However, if you are slightly more experienced or perhaps not a fan of mushrooms, this recipe is super easy to adapt. You could roast nearly any vegetable and stir it into this rich and creamy risotto. I think it would be great with roasted carrots, roasted butternut squash or even some roasted broccoli.

If you want to use different herbs — you can easily do that. Keep this perfectly vegetarian for Meatless Monday by using vegetable stock, or use chicken stock and throw some grilled chicken on top to satisfy your meat-loving man. The possibilities are endless. Just remember to keep on stirring. That’s what gives this risotto recipe and any risotto it’s famously creamy texture. It’s definitely an elegant meal but not out of reach for any night of the week.

roasted-mushroom-risotto-600 (4 of 5)

A heavy-bottomed pan with high edges will help you as you stand over the stove and stir. You don’t want a pan that’s sliding around while you stir and you certainly don’t want to lose any of the risotto over the edges of the pan. I used Anolon’s 3-Quart Covered Sauté with Helper Handle and it was the perfect pan for the job. Make sure to scroll down past the recipe for a chance to win your own.

Roasted Mushroom Risotto Recipe on

There are more opportunities to win great cookware from Anolon’s Nouvelle Copper line over on their Facebook page (ends May 27th, 2014).

I originally shared the recipe for this roasted mushroom risotto on but you can also find it right here!

Roasted Mushroom Risotto

This roasted mushroom risotto recipe creates an elegant meal that is still perfect for any day of the week. It’s easy and fun to customize too.

Did you make this recipe?   Leave a review »


  • 0.5 ounce dried chanterelle mushrooms
  • 24 ounces white mushrooms cut into halves or quarters (bite-sized, they will shrink)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves roughly chopped
  • Salt and pepper to taste
  • 6 cups vegetable broth/stock
  • 2 tablespoons unsalted butter
  • 1 clove garlic minced
  • 1/2 yellow onion finely diced
  • 1 3/4 cups Arborio rice
  • 2/3 cup dry white wine (e.g. Chardonnay)
  • 1/2 cup freshly grated Parmesan cheese more for garnish, if desired
  • 2 tablespoons (or more) chopped fresh parsley


  1. Preheat oven to 425°F.
  2. Place the dried chanterelle mushrooms and pour boiling water over them. Let them soak for twenty minutes.
  3. Place the white mushrooms on a large rimmed sheet tray and toss with olive oil, thyme and a sprinkle of salt and pepper. Spread into a single layer and place in preheated oven. Roast for 15 minutes, stir, and roast for another 10-15 minute or until golden brown and cooked.
  4. Meanwhile, bring stock to a simmer in a saucepan.
  5. In a deep, heavy, medium-sized sauté pan, melt the butter over medium-high heat. Add rehydrated and drained chanterelles, garlic and onion and sauté for about 5 minutes or until onions are translucent. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.
  6. Add the white wine and bring to a boil. Reduce liquid by about half, 2-3 minutes. Add ½ cup of simmering stock, and keep stirring nearly constantly, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ½ cup of stock. Continue to do this until the rice is cooked but still slightly chewy, about 25 minutes.
  7. Remove from heat and stir in Parmesan cheese and roasted mushrooms. Garnish with fresh parsley and serve immediately.
All images and text ©Rachel Cooks.


Anolon PanGiveaway Details: GIVEAWAY CLOSED

One (1) winner will receive an Anolon 3-Quart Covered Sauté with Helper Handle.

To Enter: Follow the directions on the widget below. Give it a minute to load and if it isn’t loading follow the link to enter. If you don’t see a link — please let me know!

Make sure to check out Anolon on Facebook, Twitter and Pinterest.


Disclosure: I have been compensated by Anolon/Meyer Corporation to develop this recipe and write this post but all opinions are my own as always. Giveaway sponsored by Anolon. Thanks for supporting my blog by supporting brands I use and love. 

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. I “LOVE” mushrooms but never have tried making risotto but now I am going to have to! Thanks for the recipe!!! Wish me luck!

  2. This recipe looks delicious. I’d probably toast some pine nuts and top each serving with them.

  3. Try adding sin dried tomatoes.

  4. I would substitute scallions for the onion–I think it would give it a brighter flavor.

  5. My first thought is bacon. Although in reading comments, asparagus would be lovely!

  6. I have to admit I leave most of the cooking to my boyfriend. I can follow recipes but that’s about it. He would love to try your risotto, though. And loves to tweak things in the process.

  7. I would add cheese, bacon & chicken.

  8. I’m thinking Artichokes and more parmesan would make this risotto amazing!

    coriwestphal at msn dot com

  9. I’d add asparagus

  10. I would customize it with my fork and make thw whole pot my own.

  11. Maybe add some cashews.

  12. I would add asparagus and serve it with mushroom chicken.

  13. I would add more cheese.. everything is better with cheese…

  14. I would add sauteed anise bulb and shrimp.

  15. I’d try different types of mushrooms. This looks delicious.

  16. With beef

  17. I would use some chicken stock/broth and tiny baby sweet peas and some very coarsely grated carrots added in the last few minutes- and keep on stirring!

  18. I would add peas and carrots (cut into pea size).

  19. I don’t care for Thyme that much so I would leave it out and maybe add some green chiles.

  20. Definitely would add nuts. Love the extra crunch!

  21. I would change out the vegetable broth for chicken broth and add chicken or beef broth and add some beef., and add some other veggies.

  22. Carrots and peas.

  23. Absolutely look great, I would only make bigger portions, look fab.

  24. I would add some more veggies – possibly artichokes, peas, or asparagus. Looks fantastic!

  25. Well since I just received a big bag of morel mushrooms I would add some of them to the dish!

  26. add broccoli

  27. I think I would add maybe asparagus and more cheese. Maybe try some various kinds of cheeses.

  28. The only thing different I’d do (to make it my own!) would be to replace the 1T of thyme with 1T of freshly minced French tarragon.

  29. I would add a few stalks of asparagus.

  30. I would use chicken stock instead of vegetable stock and maybe add some meat like chicken or shrimp for a variation.

  31. Maybe swap out the button mushrooms for some cremini, but honestly, the dish looks fantastic as is!

  32. I love shrimp with risotto!

  33. I would serve it with some salmon! That’s my favorite way to serve any risotto.

  34. peas and asparagus!

  35. Add a little heat with red pepper flakes

  36. Peas or roasted red peppers

  37. It seems pretty perfect to me. Maybe more mushrooms and parmesan?

  38. I would add shrimp or scallops but it looks amazing as is !

  39. I’d probably add some chopped endive to it.

  40. I would probably add more mushrooms and a little chicken or shrimp cut very small….sounds yummy

  41. I would use porcinis instead of chantarelles, and less button mushrooms

  42. I would add chicken!

  43. I’d do it with green peas.. Yum!

  44. wow that risotto looks amazing! I will have to make it for my husband. I would have to try it first,but adding some crunch would be nice

  45. I would add garlic and basil.

  46. I might add some grilled chicken and substitute chicken broth/stock for the vegetable broth/stock.

  47. I’d add some coconut milk.

  48. Made this for dinner and it was a hit with everyone. I added some peas and topped with a little more Parmesan/Romano. Love it!

  49. Your recipe sounds fantastic as it is, but it never hurts to add a squeeze of lemon or a spoon of heavy cream, as long as it’s followed by a nice workout!

  50. I doubt I would change a thing about your recipe; it looks delicious just the way it is! But I do like peas in risotto, so I guess I might toss in some peas at the end.

  51. I might add in a bit of truffle oil that was given to me! Still trying to figure out how to use it, but I’m sure the earthy flavor will complement and amp up the mushrooms in the risotto. Fabulous recipe!

  52. I would add shrimp and some steamed broccoli to make it a little more healthy.

  53. I would add some asparagus, chicken and risotto. I would top it off with some fried onions. Oh yea!

  54. What you made sounds great, if I added anything, it might be some Italian sausage crumbles to make it a one pot meal.

  55. I would add more cheese.

  56. I’m a garlic fiend, so I would just add extra garlic.

  57. I would remove the thyme

  58. I’d add chopped water chestnuts for some crunch.

  59. I absolutely love Risotto and this mushroom risotto looks fantastic!

  60. I would take out the wine because we don’t drink and therefore wouldn’t have any to add, and I would add some shredded chicken.

  61. deliciouss…i love risotto and this one with mushroom sounds amazing..

  62. I would add one more clove of garlic and some bok Choy. I can’t get enough of either

  63. Customize? It sounds perfect as is! Ok, someone said bacon, and bacon makes everything better!

  64. I’d replace the mushrooms with spinach and artichokes

  65. I would add broccoli or grilled eggplant to this recipe.

  66. I think I would change the cheese to cheddar and add some chicken..

  67. I’d add bacon and cheese. Decadence.

  68. I would add some type of nut to give it some crunch

  69. I would add an asst. of mushrooms.

  70. I would add some more veggies….maybe some roasted beets or butternut squash and some scallops.

  71. I would add bay scallops to it as my daughter loves them.

  72. I definitely need to try out risotto!

  73. This looks perfect as is. The only thing I can think to add is some green vegetable like spinach, broccoli, or asparigus.

  74. I actually can’t think of anything I would add to this recipe…it sounds wonderful just the way it is!

  75. Maybe use half sesame oil for the olive oil. Sounds delish!

  76. I would take out the mushrooms since I am allergic to them but add some ground sausage.

  77. I would add toasted almonds!

  78. living near the mushroom capital, I might use a variety of mushrooms

  79. I would substitute for the white wine since I don’t use alcohol.

  80. I’d add some crushed tomatoes in there too, and then reduce the broth a little. (Looks pretty great as it is, too!)

  81. We are bad and we like bacon in our risotto.

  82. Goat cheese or shrimp (or both) would be a great addition!

  83. Although it sounds pretty perfect already, I might add some Asparagus. Or maybe Goat Cheese.

  84. I would add sliced black olives

  85. I would add a bit of prosciutto.

  86. I would add peas and bacon. My sons loves mushrooms!

  87. I would change up the cheese to try different flavors

  88. I would add some bok choy, I am addicted to it!!

  89. I love making risotto with whatever I’ve got in the fridge!

  90. I would remove the thyme and add bacon. Yes!

  91. i am not a mushroom person so i would have to “tweak” that out

  92. I might add roasted zucchini. Sure looks good as is thought.

  93. I’m a plain kind of girl. Onions would probably be it for me.

  94. I would replace the mushrooms with other veggies like asparagus and sundried tomatoes

  95. I would add carrots, squash, cilantro!

  96. Why would I change it? It looks marvelous the way it is.

  97. Stirring a big skillet of risotto is one of my favorite things to do in the kitchen. It’s the perfect scenario for having a wooden spoon in one hand and a glass of wine in the other ;) Love this mushroom risotto…and I also love that you roasted the mushrooms! Roasted veggies are my fave!

  98. I would add some peas.

  99. Maybe add some white truffle oil to finish it off.

  100. Add in some chicken to make it dinner.

  101. My family isn’t a huge fan of mushrooms, so I would probably cut down on the amount of those and use shiitake instead of chanterelles. Then I would add some asparagus and maybe some shredded carrots. It looks yummy!

  102. Meals like this are my FAVORITE!! I love this!

  103. I love spicy food, so I’d throw in some spice! Maybe some sautéed jalapenos!

  104. I might add scallops….

  105. It looks perfect as is, however, I would probably add some chicken or shrimp for my kids.

  106. I’m from Wisconsin, so I would add more cheese – probably a sharp cheddar :)

  107. Sounds delicious! The only thing I could think to add is moreveggies—maybe aparagus or roasted butternut squash chunks.

  108. I would add either chopped fresh chiles or ancho chili powder and substitute cheddar cheese for the parmesan, oregano for the thyme, and fresh cilantro for the parsley to make a Mexican mushroom risotto.

    • Congrats Dani! You won! I’m sending you an email with instructions for claiming your prize, make sure to check your spam. :)

      • Thank you, Rachel! I am thrilled to have won this pan ~ I think it’s going to be the star of my kitchen, and I will christen it with your Roasted Mushroom Risotto!

        Love your blog and recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *