Quick and Easy Mushroom Risotto

35 min
Serves 6
“Risotto” and “easy” aren’t two words you hear together very often. But risotto doesn’t have to be hard. All you need are easy instructions and 30 minutes to yourself (which, depending on the day, might be the hardest part of this recipe).


  • 4

    tbsp unsalted butter
  • 1

    tbsp olive oil
  • ½
    yellow onion, finely diced
  • 1

    garlic clove, minced
  • 16

    oz assorted fresh mushrooms, thickly sliced
  • 2

    cups Arborio rice (Italian risotto rice)
  • 8

    oz white wine
  • 5-6

    cups chicken stock, kept warm
    Kosher salt
    Freshly ground black pepper
    Chives for garnish


  • 1 Preheat oven to 400°F. Heat 2 tablespoons of butter with the olive oil in a deep sauté pan over medium-low heat. Add the onions and cook for about two minutes. Add the garlic and cook for another minute. Add the fresh mushrooms and cook for about 5 minutes, or until the mushrooms begin to wilt. Season lightly with salt and pepper.
  • 2 Add the rice to the pan and stir to coat. Stir in wine and let cook until the liquid is absorbed. Stir in the chicken stock, one cup at a time, letting the rice absorb the liquid between additions. Continue adding and stirring until the risotto is creamy and soft, about 30 minutes (you may or may not use all of the chicken stock). Season with salt and pepper.
  • 3 While the risotto is cooking, roast a whole sweet potato for in the oven for 35-55 minutes, or until the potato is tender (to microwave, pierce the sweet potato with a fork and cook in a microwave-safe dish for about 8 minutes on high, turning once). Set aside for your lunch dish, Mushroom Risotto Stuffed Sweet Potatoes.
  • 4 Remove risotto from heat and stir in the remaining butter. Serve hot, garnished with chopped chives.