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Creamy Mushroom Risotto

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A homemade creamy mushroom risotto using Arborio rice, baby Bella mushrooms, fresh garlic, thyme, and Parmesan cheese.

Risotto has to be one Kim’s favorite side dishes. However, it wasn’t always that way. When we were first married, she had never tried it. One evening, I decided to make her some.

I created a simple Parmesan risotto, nothing special, just white wine and Parmesan cheese.

The creamy mushroom risotto served in a bowl.

Today, we’re sharing a modified version of that dish. It’s Kim’s creamy mushroom risotto. It follows the same blueprints but adds mushrooms and peas to the formula.

Personally, I adore this tasty dish and I know you will too. So, shall we get started?

An aerial view of the finished rice dish.

How to make creamy mushroom risotto from scratch?

First, start by placing a deep skillet or saucepan over low heat. Pour in the oil and add the diced onions.

Let the ingredients cook for about 4-minutes or until the onions are soft.

Oil and onions cooking in a skillet.

Afterward, increase the heat to medium and toss in the baby Bella mushrooms.

Next, let the shrooms cook for about 5-minutes. Now, add in the garlic and thyme.

Fresh mushrooms added to the oil and onions.

Continue cooking the mixture for about 30-seconds, At this point, you can add the rice.

It needs to toast for a minute or two. According to Kim, it should start to crackle.

Dry arborio rice added to the mushrooms.

Once that happens, immediately pour in the white wine. Stir the mixture and let it simmer.

The wine should evaporate in a minute or two. After that, pour in enough broth to cover the rice.

Wine and broth added to the rice.

The broth should come to a simmer and be absorbed by the rice. Stir the risotto from time to time to keep it from sticking. Then, as the liquid begins to disappear, add more broth.

But, just enough to cover the rice again. Repeat this process 1-2 more times.

Frozen peas have been added to the mushrooms.

After that, you can safely stir in the peas. Again, add enough broth to cover the rice.

Hang in there, you’re almost done. The risotto needs to simmer for 10-12 minutes.

Shredded parmesan cheese added to rice and peas.

Continue adding more broth and stirring the ingredients as needed.

The rice should be about done. For the remaining steps, add a little more broth and the shredded Parmesan cheese.

The risotto is done and ready to serve.

Last, stir the risotto to incorporate the cheese and serve. Do a taste test and add salt and pepper if needed.

That’s it, your creamy mushroom risotto is done! Kim and I hope you enjoy it and wish you all the best 🙂

The creamy rice and mushrooms in a bowl.

Recipe Tips:

  • Before adding the Arborio rice, taste test the soft mushrooms and add salt and pepper to taste. This will help pre-season the mushrooms before adding any additional ingredients.
  • Do NOT add more than a 1-1.5 cups of broth at a time. In order to create that starchy, creamy texture, the rice needs to soak up the broth slowly as it cooks.
  • To make this dish vegan, use vegetable broth and vegan Parmesan cheese.
An up-close view of the finished rice dish in a bowl.

Don’t forget to check out our Mushroom Risotto web story!

The creamy mushroom risotto served in a bowl.

Creamy Mushroom Risotto

Yield: 6 Cups
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A homemade creamy mushroom risotto using Arborio rice, baby Bella mushrooms, fresh garlic, thyme, and Parmesan cheese.


  • 2 Tablespoons Olive Oil
  • ½ Cup White Onion, finely chopped (about ½ medium onion)
  • 1 Pound Baby Bella Mushrooms, sliced
  • 1 Tablespoon Garlic, minced or pressed (about 2 to 3 garlic cloves)
  • 2 Teaspoons Fresh Thyme
  • 1 ½ Cups Arborio Rice, unrinsed
  • ½ Cup Dry White Wine
  • 6 - 7 Cups Vegetable Broth, warmed
  • 1 Cup Frozen Peas
  • ¾ Cup Parmesan Cheese, shredded
  • Salt and Pepper, to taste


Heat a large skillet with tall sides over low heat. Add the olive oil and onions. Cook for 3 to 5 minutes or until the onions soften.

Turn up the heat to medium, and add the mushrooms. Cook for about 3 to 5 minutes until the mushrooms begin to shrink, then add the garlic and thyme. Cook for an additional 30 seconds. Taste, and season with salt and pepper.

Add the rice, and cook until it begins to toast and make a crackling sound. Pour in the wine, and stir to combine. Cook until the wine evaporates from the pan, then add just enough broth to cover the rice. The broth should simmer but not boil. Stir frequently, and continue to cook until the rice is almost dry, about 10 minutes. Add additional broth to just cover the rice. 

Continue adding just enough broth to cover the rice, stirring frequently, and allowing the broth to cook down an additional 1 to 2 times. The rice should still be slightly soft on the outside with a crunchy, undercooked interior. 

Add the frozen peas and more broth to cover the rice. Cook at a simmer for an additional 10 to 12 minutes stirring often. The rice will be almost cooked through but will still have a bite.

Add a little more broth, about 1 to 1 ½ cups, along with Parmesan cheese. Stir to combine, and taste. Season with salt and pepper. 

Serve hot with a salad and fresh bread.


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the creamy mushroom risotto. Actual calories will vary. For more information and tips, please refer to the post.

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Nutrition Information:
Yield: 6 Serving Size: 1-Cup
Amount Per Serving: Calories: 303Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 4908mgCarbohydrates: 40gFiber: 3gSugar: 13gProtein: 12g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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