The Best Italian Mushroom Risotto Recipes Without Meat

Mushroom risotto is a deliciously creamy dish that highlights the flavors of mushrooms and fragrant herbs, making it a perfect choice for vegetarians and anyone looking for a hearty meal without meat. Below are some of the best Italian mushroom risotto recipes that you can enjoy any day of the week.

Classic Mushroom Risotto

Start with a classic recipe that showcases the rich taste of mushrooms. For this dish, you'll need arborio rice, vegetable broth, white wine, seasoned mushrooms, onions, and parmesan cheese.

Ingredients:

  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • 2 cups mixed mushrooms (e.g., cremini, shiitake, and oyster)
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ cup Parmesan cheese, grated
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a saucepan, heat the vegetable broth and keep it warm.
  2. In a large skillet, heat olive oil and butter over medium heat. Add the onion and sauté until translucent.
  3. Add the mushrooms and cook until they are soft.
  4. Stir in the arborio rice and toast for about 2 minutes.
  5. Pour in the white wine and let it absorb completely while stirring.
  6. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently until the rice is al dente and creamy.
  7. Finish with Parmesan cheese, and season with salt and pepper.
  8. Garnish with fresh parsley before serving.

Spinach and Mushroom Risotto

This variation incorporates spinach, adding extra nutrients and a burst of color. The earthy mushrooms beautifully complement the lightness of the spinach.

Ingredients:

  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • 2 cups spinach, washed and chopped
  • 1 cup mixed mushrooms
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ cup Parmesan cheese
  • Salt and pepper to taste
  • Lemon zest for garnish

Instructions:

  1. Warm the vegetable broth in a separate pot.
  2. In a large pan, heat olive oil over medium heat and add the onion and garlic. Sauté until softened.
  3. Stir in the mushrooms and cook until they release their juices.
  4. Add the arborio rice and toast it for a couple of minutes.
  5. Pour in the white wine and stir until absorbed.
  6. Add the broth gradually, allowing the rice to absorb the liquid before adding more.
  7. When the rice is nearly cooked, stir in the chopped spinach until wilted.
  8. Finish with Parmesan cheese and adjust seasoning with salt and pepper.
  9. Serve garnished with lemon zest for a refreshing touch.

Porcini Mushroom Risotto

This recipe uses dried porcini mushrooms for an intense flavor that takes the risotto to another level. Rehydrating the mushrooms adds depth and richness.

Ingredients:

  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 cup white wine
  • ½ cup dried porcini mushrooms, soaked in warm water
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ cup Parmesan cheese
  • Salt and pepper to taste
  • Thyme and chives for garnish

Instructions:

  1. Soak the dried porcini mushrooms in warm water for about 30 minutes. Drain and chop.
  2. Heat the vegetable broth and keep warm.
  3. In a pan, heat olive oil and butter, and sauté the onion until soft.
  4. Add the chopped porcini mushrooms and cook for a few minutes.
  5. Stir in the arborio rice and