Mushroom risotto in chicken and white wine broth is a delicious creamy Italian rice that turns ordinary mushrooms into a yummy dish.

Looking to enjoy a warm and satisfying dish for dinner tonight?

Creamy risotto in a white wine and chicken broth is sautéed with garlic and onions, tossed with cremini mushrooms, and topped with grated parmesan cheese for a beautiful dish that is bursting with flavor.

It would also be a wonderful addition to your holiday table.

Is risotto gluten free?

Risotto is one of the most common ways to prepare rice in Italy. The rice is usually cooked in a wine broth until it reaches a creamy consistency.

Since it’s rice, it’s naturally gluten-free! In Italy, it’s usually served by itself as a primo (a first course), though it can also be served with a main dish, as I did with this Osso Buco and this shrimp and risotto Italiano.

I love making risotto as it can be tossed with lots of different ingredients for so many unique flavors. Today, I decided to add these meaty cremini mushrooms.

What kind of mushrooms are cremini?

Cremini mushrooms are like large portobello mushrooms, only smaller (that’s why you’ll also see them called “baby bella” or “baby portabello” mushrooms). And they’re good for you!

According to this article, they are “low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease. These nutrients include selenium, niacin, copper and pantothenic acid.”

I love the brown hues of the mushrooms that add to the whole rustic look of the dish. And I love how delicious they are.

If you’ve never had risotto before, you’re in for a real treat.

Ingredients

It all starts by selecting the perfect rice. Risotto is made from short grained arborio rice. I use organic Lundberg rice because of their strict eco-positive farming methods.

And those rich, earthy baby bellas.

cremini mushrooms on a cutting board

The remaining ingredients you’ll need are:

butter to sauté the mushrooms
extra-virgin olive oil
an onion
gluten free chicken stock or vegetable stock if you prefer
fresh garlic
a dry white wine like Chardonnay or Pinot Grigio complements the flavors of this risotto beautifully
salt and pepper
parmesan cheese for garnish

the remaining ingredients: butter, onion, gluten free chicken stock, extra-virgin olive oil, garlic, wine, salt, pepper, and parmesan cheese

How to make it

*Free printable recipe card is available at the end of the post.

To turn rice into risotto, small amounts of hot broth are stirred into the rice a little at a time. The result is so rich and special. Just look at how creamy it is.

Unlike other types of rice, risotto is cooked uncovered. It takes a little patience and lots of stirring to prepare, but it’s well worth it.

When your risotto is ready, it should be slightly runny. In Italian, they describe it as all’onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools.

Finally, stir your cooked mushrooms in, and season with salt and pepper according to your taste. I like to sprinkle freshly grated parmesan cheese on top.

If you enjoyed the earthy flavors of this mushroom risotto in chicken and white wine broth, consider trying Pumpkin Risotto With Bacon.

Pro tips and recipe notes

Is it necessary to use white wine in this recipe, or can I omit it? White wine adds depth and complexity to the flavor of the risotto, but if you prefer not to use wine it can be omitted.

Can I use any type of mushrooms for this dish? Yes, you can use your favorite mushrooms like button or shiitake.

Can I add other ingredients like herbs or vegetables to this recipe? Absolutely! You can customize this risotto by adding ingredients like fresh herbs, spinach, or roasted vegetables to suit your taste.

Can I prepare this risotto in advance and reheat it later? While risotto is best enjoyed fresh, you can reheat it gently on the stovetop with a splash of broth to restore its creaminess.

How do I store leftover Mushroom Risotto? Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freezer for 2-3 months. Then thaw and reheat it on the stove with a bit of broth to maintain its texture.

Have you had risotto before? What’s your favorite way to prepare it?

Enjoy! Have a happy and healthy holiday week.

More recipes with mushrooms

GF Bacon And Sausage Stuffed Mushrooms – These beautiful little mushrooms are stuffed to overflowing with savory Italian sweet sausage, bacon bits, and Mascarpone cheese.

Rosemary Sweet Potatoes And Mushrooms – Caramelized shallots, roasted sweet potatoes, mushrooms and chopped garlic cloves are a real treat. They’re utterly addictive.

Savory Chicken Stir Fry – This stir fry with chicken and mushrooms is a terrific midweek meal. It will be on the table in just 30 minutes. It’s big on flavor and easy to clean up since it’s all made in one pan.

One-Pan Creamy Chicken Alfredo – Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce.

More delicious side dishes you’ll love

Pomegranate Spinach Salad With Apple Cider Vinaigrette – Bid goodbye to the boring side salad with this bowl of fresh and seasonal ingredients.

Stuffed Zucchini Boats – Sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!

Quinoa And Sausage Stuffed Peppers – These stuffed peppers are a winner!

Gluten Free Stuffing (Easy Homemade Dressing) -Make sure to use your biggest casserole dish as everyone always clamors for seconds and thirds of this savory stuffing.

Bacon Brussels Sprouts: Restaurant Style Recipe – Delicious side dishes don’t get any better than this.

Balsamic Honey Glazed Carrots – These delicious glazed carrots will look so bright and beautiful on your table.

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