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.
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.
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
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.
Mushroom Risotto in Chicken and White Wine Broth
- 1 cup arborio rice
- 2 tablespoons butter
- 16 ounces baby bella mushrooms cleaned and quartered
- 1 onion diced
- 4 cups gluten free chicken stock homemade or store bought
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh garlic minced
- 1/2 cup white wine
- 1/4 cup parmesan cheese grated
- salt to taste
- pepper to taste
- Rinse rice in a strainer until the water runs clear. Set aside.1 cup arborio rice
- Simmer chicken stock in a pot so that it will be warm when you add it to your risotto.4 cups gluten free chicken stock
- Melt butter in a skillet and add mushrooms, season with salt and sauté over a high heat, about 4 minutes. Transfer to a plate and set aside.2 tablespoons butter, salt, 16 ounces baby bella mushrooms
- Next heat oil in the same skillet. Add garlic and onion season with salt and sauté until the onion is translucent.1 tablespoon extra-virgin olive oil, 1 teaspoon fresh garlic, 1 onion
- Then with a wooden spoon, gently stir the rice in with the onions and garlic and sauté for two minutes until coated. The edges of the rice will have turned translucent while the centers are still opaque. You should be able to smell the aroma of toasted rice.Now add wine and stir continuously on medium heat until wine is absorbed.1/2 cup white wine
- Add 1 cup of hot broth stirring until absorbed. Adding hot broth maintains the rice at a simmer. Stir in another cup of broth and stir again until absorbed. Add your third cup of broth along with your cooked mushrooms. Stir again until the broth is absorbed. The rice will start to get creamy. Add the last cup of broth. Stir continuously until completely absorbed, adjusting the heat keeping at an active simmer. Taste for doneness. Stir mushrooms back in, and season with salt and pepper according to you taste.
- Turn off the flame on your stove and stir in the cheese.1/4 cup parmesan cheese
- From the time that you first added the rice to the skillet and started adding broth will be about 25 minutes.
- 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.
- 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 cremini, 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.
- What should I serve as a side dish with this risotto? In Italy, it’s usually served by itself as a primo (a first course). A simple green salad or crusty garlic bread as a side dish complement the flavors of the risotto. Though it can also be served with a main dish, as I did with this Osso Buco and this shrimp and risotto Italiano.
- 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 Cremini 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.
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