---
title: Creamy Mushroom Risotto
author: Love and Lemons
servings: 6
prep_time: 15m
cook_time: 30m
tags:
  - side
  - mains
  - italian
  - mushrooms
  - risotto
  - vegetarian
source: Love and Lemons (loveandlemons.com)
---

In a #medium pot{}, warm @vegetable broth{7.5%cups} over low heat; keep warm.

In a #large Dutch oven{} or wide deep skillet, heat @extra-virgin olive oil{6%tbsp} over medium-high heat.

Add chopped mixed @mushrooms (cremini, shiitake, oyster){2.25%lbs}, @sea salt{1.13%tsp}, and freshly ground @black pepper{}. Cook stirring occasionally until mushrooms are deeply browned and tender, about ~sauté mushrooms{8%to 10%minutes}. Transfer 1 cup sautéed mushrooms to a small bowl for garnish.

Add chopped @yellow onion{1.5%medium}, finely chopped @garlic{3%cloves}, and fresh @thyme leaves{1.5%tbsp} to the pot with remaining mushrooms. Cook for ~{3%minutes} until onions are soft.

Add rinsed @Arborio rice{2.25%cups} and stir constantly for ~toast rice{2%minutes} to coat grains in oil.

Pour in @dry white wine{1%cup} and cook, stirring, until wine is completely absorbed by the rice.

Add warm vegetable broth 3/4 cup at a time, stirring frequently and allowing liquid to be absorbed before adding the next ladleful. Continue adding broth and stirring until rice is creamy and al dente, about ~cook risotto{20%to 25%minutes}.

Remove from heat. Stir in grated @pecorino or Parmesan cheese{3/4%cup}. Season with additional salt and pepper to taste.

Top with reserved sautéed mushrooms and chopped @fresh parsley{} for garnish.