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Creamy Mushroom Risotto Recipe

Creamy Mushroom Risotto Recipe

Creamy Risotto Recipe

This Italian style creamy mushroom risotto recipe is very simple and ready within half an hour.

This recipe uses Arborio rice as it is easy to get in my local supermarket (Aldi) and is one of the most commonly known risotto rice types.


creamy asparagus risotto


The Arborio rice type itself is an Italian variety of superfine rice and is named after a place in the region of Piedmont in Italy, between Turin and Milan.

This rice type is high in starch, which helps make this risotto Arborio so creamy. The parmesan and butter added at the end also contribute to the creaminess.

Risotto is an Italian dish that dates back to the 14th century. This creamy risotto with asparagus is a simple meal, which can be vegetarian if you make it with vegetable stock.


mushroom risotto creamy

Risotto one pan camping meal

We always found this was a good meal to make when we have been camping, either in an RV or in a tent. We bought a special paella pan, like the one below, just for the purpose as you can, in fact, make everything in one pan.

In the recipe below I describe sautéing the mushrooms and cooking the asparagus separately. Just to make sure they are imparted with the taste of the butter. But when you are camping needs must 😊

‘La Paella’ Paella Pan


Another good thing about this type of pan, especially when you are camping, is that you can cook a complete English breakfast in one pan. This is rather useful as you will find out if you try it!

risotto mushroom recipe

Creamy Mushroom Risotto Recipe

How to cook Arborio Rice

Before cooking Arborio rice you do not need to rinse the rice. I do this with some other types of rice, like basmati, for example. But it is important that you add the stock slowly to the rice, bit by bit. This is so that the rice absorbs the stock properly after each stock addition.

Also, the stock should be warm when added. So keep it in a saucepan on low heat and pour from that as necessary.


risotto recipe mushroom

Experimenting with ingredients

When making risotto it can be fun to experiment with ingredients. In this easy creamy mushroom risotto recipe, I have used simple white button mushrooms, which you can hardly see in the pictures.

But you could also use cremini, shiitake, Portobello or porcini mushrooms, or a mixed mushroom choice if you wished to vary the taste.

If you want to be more carnivorous you could consider adding some bacon or ham for some extra variety. It is up to you.

But we actually like it as it is.

best risotto recipe


If you want to try another mushroom risotto with an even better mushroom taste, then my Exotic mushroom risotto is also super tasty! I also have a recipe for a prawn mushroom risotto, which is also good.

I hope you enjoy making this recipe. If you do, please let me know how you get on in the comments section below.

How to make creamy mushroom risotto

creamy asparagus risotto recipe

Creamy Mushroom Risotto Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This creamy mushroom risotto recipe with asparagus is a delicious meal that you can prepare in less than 30 minutes. Scrumptious and satisfying. Use vegetable stock for a vegetarian risotto.


  • 1 tbsp vegetable oil
  • 1 brown onion finely sliced and diced
  • 2 crushed garlic cloves
  • 75g Button mushrooms
  • 250g Arborio risotto rice
  • 100ml white wine
  • 700ml chicken stock (or vegetable stock for vegetarian option)
  • 100g asparagus tips
  • 50g Freshly Grated Parmesan Cheese
  • A knob of Salted butter
  • Salt and pepper


    1. Heat the oil in a risotto pan. Then add the crushed garlic and onion and fry for a few minutes. Then add the rice and cook for a couple of minutes while you mix in the pan, until the rice becomes translucent. The rice grains should all get a light covering of oil.
    2. Then add the white wine and cook over medium heat until it has almost all disappeared, stirring all the time. Add the hot stock, approx. 50ml at a time, until it is absorbed by the rice.
    3. Then add another 50ml, bit by bit, until the rice is cooked. This can take anything up to 20 minutes, as risotto rice does take longer to cook than other rice types.
    4. While you are cooking the rice, sauté the mushrooms in a separate pan in butter. At the same time steam (or boil) the asparagus tips until they are cooked.
    5. When the rice is cooked, add the mushrooms and the freshly grated parmesan and mix together. Season with salt and pepper to suit. Serve up with the asparagus on top of the bed of rice, with a knob of butter on top.


This should serve 3-4 people, depending on appetites.
If you wish to make this mushroom risotto vegetarian then use a vegetable stock instead of the chicken broth.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 582mgCarbohydrates: 32gFiber: 1gSugar: 5gProtein: 11g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Did you make this recipe?

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