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.

Overhead view of mushroom risotto in round white bowl, with pan of risotto in background, on wooden board background.

Risotto. Fancy schmancy, right? And perfect risotto is fit for any occasion at all.

There’s something almost therapeutic about standing there stirring the rice until it becomes creamy. Although sometimes I make risotto in my Instant Pot, with no stirring at all. 

Of course, I like to pair my risotto with my favorite thing in life (besides popcorn) — roasted vegetablesRoasted mushrooms are near the top of my list of favorite vegetables to roast, so into the risotto they go.

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.

Front view of white bowl containing roasted mushroom risotto, with red napkin and fork.

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. 

Have no fear, 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. Tarragon, sage, fresh oregano, rosemary, or parsley would be great.

Keep this risotto perfectly vegetarian for Meatless Monday by using vegetable stock, or use chicken stock and add grilled chicken to satisfy your meat-loving man. Shrimp or steak would be good, too.

The possibilities are endless. Just remember to keep on stirring. That’s what gives this risotto recipe and any risotto its famously creamy texture. It’s definitely an elegant meal but not out of reach for any night of the week.

Front view of bowl of risotto with pan, wine, cheese, grater in background.

A heavy-bottomed pan with high edges will help 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 use Anolon’s 3-Quart Covered Sauté Pan and it is the perfect pan for the job. 

Close up of mushroom risotto.


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

Roasted mushroom risotto in round white bowl on red napkin.

Roasted Mushroom Risotto

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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.


  • 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 roughly chopped fresh thyme leaves
  • 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 in a bowl, 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 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, stirring constantly. 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.
Nutrition Information:
Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 286Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 929mgCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 8g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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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.