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dairy-max-recipe Creamy Mushroom

Creamy Mushroom Risotto with Parmesan Cheese

Creamy Mushroom Risotto with Parmesan cheese is a classic Italian dish made with Arborio rice, mushrooms, onions, garlic, chicken or vegetable broth, Parmesan cheese, and cream. Risotto is a type of rice dish that is cooked slowly by gradually adding broth to the rice, resulting in a creamy and velvety texture. In this recipe, sliced mushrooms are sautéed until golden brown and tender, then combined with Arborio rice that has been toasted with onions and garlic. The rice is cooked by adding warm broth gradually until it reaches a creamy consistency. Finally, the risotto is finished with grated Parmesan cheese, heavy cream, and butter to enhance its richness and flavour. Creamy Mushroom Risotto with Parmesan is a comforting and indulgent dish that is perfect for special occasions or as a hearty meal on its own.

Let’s prepare this creamy mushroom recipe for a sumptuous meal.


  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup sliced mushrooms (cremini, shiitake, or your choice)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnishing)

Instructions:  To Prepare the Broth

  • In a saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep it warm on the stove.
  • Sauté the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown and tender, for about 5-7 minutes. Remove the mushrooms from the skillet and set them aside.
  • Sauté the Aromatics: In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the chopped onion and minced garlic, and sauté until they are softened and fragrant,  for about 3-4 minutes.
  • Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Cook, stirring constantly, until the rice is lightly toasted and coated with oil, for about 2 minutes.
  • Add the Broth: Begin adding the warm broth to the skillet, one ladleful at a time, stirring continuously. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
  • Finish the Risotto: Once the rice is cooked to your desired consistency, stir in the sautéed mushrooms, grated Parmesan cheese, heavy cream, and the remaining tablespoon of butter. 
  • Season with salt and pepper to taste.
  • Serve hot : Remove the skillet from the heat. Spoon the creamy mushroom risotto into serving bowls. Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired. Serve hot and enjoy!

This creamy mushroom risotto is rich in flavour and texture, making it a perfect comfort food dish that’s sure to impress your family and friends.