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.

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 vegetables.  Roasted 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.

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.

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. 

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

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Roasted Mushroom Risotto

5 from 1 vote

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

4 -6 servings

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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.

Ingredients

• ▢ 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

Instructions

• Preheat oven to 425°F.
• Place the dried chanterelle mushrooms in a bowl, and pour boiling water over them. Let them soak for twenty minutes.
• 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.
• Meanwhile, bring stock to a simmer in a saucepan.
• 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.
• 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.
• Remove from heat and stir in Parmesan cheese and roasted mushrooms. Garnish with fresh parsley and serve immediately.

Nutrition Information

Serving: 1of 6, Calories: 286kcal, Carbohydrates: 28g, Protein: 8g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Cholesterol: 19mg, Sodium: 929mg, Fiber: 3g, Sugar: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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