💡 At a Glance
- The Risotto: A super creamy vegetarian main dish made with classic risotto rice, fresh mushrooms, and savory Parmesan cheese.
- Method: The rice cooks effortlessly in the Thermomix® while you quickly sauté the mushrooms in a skillet on the side.
- Storage: Leftovers keep well in the fridge for a couple of days, though this dish is best enjoyed fresh and isn’t recommended for freezing.
This Mushroom Risotto with Sautéed Mushrooms is the ultimate creamy comfort food that comes together with zero fuss—and it’s a total crowd-pleaser for the entire family!
The combination of rich, velvety risotto and golden, pan-sautéed mushrooms is pure flavor magic in every single bite.
With my simple recipe and easy step-by-step instructions, I’ll show you how quick and effortless it is to whip up this completely delicious, restaurant-quality mushroom risotto right in your Thermomix®.
Why You’ll Love This Mushroom Risotto:
- The ultimate blend of rich, creamy comfort and deep, savory flavor.
- Super easy to make and perfect for a cozy weeknight in.
- An absolute dream come true for mushroom lovers.
- A delicious, hearty vegetarian main dish everyone will love.
- Super versatile and easy to customize with what you have on hand.
- A fantastic way to show off fresh, seasonal mushrooms.
My Top Tips for the Best Mushroom Risotto
Use fresh cremini, button, or your favorite wild mushrooms to build a rich, deep flavor profile.
Stir the risotto regularly to release the starches and get that gorgeous, creamy texture.
Feel free to experiment with different cheeses like Pecorino or Fontina to tweak the flavor!
Keep your vegetable broth warm and ready to go before you start cooking—it keeps the process super smooth and seamless.
Sauté your mushrooms in a hot skillet until they’re golden brown and nicely caramelized.
Season your risotto to taste with fresh herbs like thyme or parsley.
Serve the risotto right away while it’s at peak creaminess!
Use a good-quality, freshly grated Parmesan for the best punch of flavor.
Mix and match mushroom varieties (like shiitake, oyster, or baby bella) for fun flavor variations.
Enjoy this risotto as a satisfying main dish, or serve it as a side alongside grilled chicken or steak.
Can You Make This Ahead of Time?
You can definitely make this mushroom risotto ahead of time! Just store leftovers in an airtight container in the fridge for 1 to 2 days.
However, I don’t recommend freezing it, as rice can lose its creamy texture and get a bit grainy once thawed.
Fun Variations and Swaps
Feel free to switch things up! Stir in a handful of fresh baby spinach or some chopped sun-dried tomatoes toward the end of cooking for a delicious boost of flavor.
You can also experiment with different cheeses—tangy goat cheese or creamy Gorgonzola are amazing melted into this dish!
What to Serve with Mushroom Risotto
This rich mushroom risotto pairs beautifully with a simple green side salad, tender roasted veggies, or a thick slice of warm, crusty garlic bread.
Frequently Asked Questions About Mushroom Risotto
What You’ll Need for Mushroom Risotto with Sautéed Mushrooms
- 50 g (approx. 2 oz) (about ½ cup) Parmesan cheese, cut into chunks
- 2 shallots (regular yellow or red onions work great, too)
- 40 g (approx. 1.5 oz) butter
- 10 g (approx. 0.5 oz) olive oil (feel free to swap in neutral vegetable oil if you prefer)
- 250 g (approx. 9 oz) risotto rice (such as Arborio)
- 800 g (approx. 28 oz) water
- 2 tsp vegetable bouillon paste/powder or 1 bouillon cube (for 2 cups/0.5 L). Chicken or beef broth works wonderful here, too!
- 400 g (approx. 14 oz) button or cremini mushrooms (or wild mushrooms/porcini if you want to fancy it up)
- 1⁄2 – 1 tsp salt, to taste
- 2 pinches freshly ground black pepper
- A handful of fresh parsley, finely chopped
Note: Scroll down to the recipe card at the bottom of the post for exact measurements and step-by-step instructions!
How to Make Creamy Mushroom Risotto with Sautéed Mushrooms
Instructions:
Add the Parmesan cheese to the mixing bowl, grate for 10 sec / Speed 10, and transfer to a small bowl to set aside.
Peel and halve the shallots, add them to the mixing bowl, and chop for 3 sec / speed 5.
Scrape down the sides of the bowl with the spatula and repeat if needed.
Add 20 g (approx. 0.5 oz) butter and olive oil, then sauté for 3 min / 120°C (250°F) / speed 1.
Next, add the risotto rice and sauté for 3 min / 100°C (210°F) / reverse / speed 2.
Add the water, vegetable broth, salt, and pepper. Give the bottom of the bowl a quick scrape with the spatula to loosen any rice that might be sticking.
Then cook for 20 min / 100°C (210°F) / reverse / speed 1.
Place the simmering basket or splash guard on top of the mixing bowl lid instead of the measuring cup.
Meanwhile, clean the fresh mushrooms, trim the stem ends, and slice them into bite-sized pieces.
Sauté them in a skillet with a little butter and season with salt and pepper. Set aside.
Let the finished risotto sit for 1 minute, then stir in 20 g (approx. 0.5 oz) of butter and the reserved Parmesan.
Spoon into bowls, top with the sautéed mushrooms, and serve sprinkled with extra Parmesan and fresh parsley.
Enjoy!
Note: You can find exact measurements and step-by-step instructions further down in the recipe card.
The listed prep and cook times are an average estimate.
Happy cooking!
If you loved this quick recipe for mushroom risotto with sautéed mushrooms, you’ll definitely want to check out my rich and creamy mushroom cream sauce, too! 🙂
Best,
Christoph
P.S. Never want to miss a recipe? Make sure to follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, please leave a comment below and give it a 5-star rating! 🙂
Mushroom Risotto with Sautéed Mushrooms
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Start cookingIngredients
- 50 g Parmesan cheese in chunks (approx. 2 oz)
- 2 Shallots
- 40 g Butter (approx. 1.5 oz)
- 10 g Olive oil (approx. 0.5 oz)
- 250 g Arborio risotto rice (approx. 9 oz)
- 800 g Water (approx. 28 oz)
- 2 tsp Vegetable broth or 1 vegetable bouillon cube for 0.5 L
- 400 g Cremini or button mushrooms or porcini / mushrooms of choice (approx. 14 oz)
- ½ - 1 tsp Salt to taste
- 2 Prisen Black pepper
- etwas Fresh parsley
Instructions
- 50 g (approx. 2 oz) Parmesan cheeseAdd the Parmesan chunks to the mixing bowl, grate for 10 sec / speed 10, and set aside.
- 2 ShallotsPeel and halve the shallots, place them in the mixing bowl, and chop for 3 sec / speed 5.
- Scrape down the sides of the bowl with the spatula and repeat if needed.
- 40 g (approx. 1.5 oz) Butter, 10 g (approx. 0.5 oz) Olive oilAdd 20 g (approx. 0.5 oz) butter and olive oil, then sauté for 3 min / 120°C (250°F) / speed 1.
- 250 g (approx. 9 oz) Arborio risotto riceAdd the risotto rice and sauté for 3 min / 100°C (210°F) / reverse / speed 2.
- 250 g (approx. 9 oz) Arborio risotto rice, 800 g (approx. 28 oz) Water, 2 tsp Vegetable broth or 1 vegetable bouillon cube, 1/2 - 1 tsp Salt to taste, 2 Prisen Black pepperAdd the water, vegetable broth, salt, and pepper. Give the bottom of the bowl a quick scrape with the spatula to loosen any stuck rice.
- Next, cook for 20 min / 100°C (210°F) / reverse / speed 1, placing the simmering basket or splash guard onto the mixing bowl lid instead of the measuring cup.
- 400 g (approx. 14 oz) Cremini or button mushroomsMeanwhile, clean the fresh mushrooms, trim the stem ends, and slice into bite-sized pieces.
- 40 g (approx. 1.5 oz) Butter, 1/2 - 1 tsp Salt to taste, 2 Prisen Black pepperSauté in a skillet with a bit of butter and season with salt and pepper. Set aside.
- 50 g (approx. 2 oz) Parmesan cheese, 40 g (approx. 1.5 oz) ButterLet the finished risotto rest for 1 minute, then stir in 20 g (approx. 0.5 oz) butter and the reserved grated Parmesan.
- 50 g (approx. 2 oz) Parmesan cheese, 400 g (approx. 14 oz) Cremini or button mushrooms, etwas Fresh parsleySpoon into warm bowls, top with the sautéed mushrooms, and garnish with extra Parmesan and fresh parsley.
- Enjoy!
Notes
Short on time? You can skip sautéing the mushrooms separately and cook them right along with the rice!
