This Creamy Mushroom Risotto Skillet made with rice or millet is a delicious, nutrient-dense main course or side dish. This plant-based meal is just as easy to make as traditional risotto, but it’s heartier and more wholesome! Gluten-free and vegetarian recipe, with a vegan mushroom risotto option.
What Is Mushroom Risotto?
Risotto is a type of Italian comfort food dish made with starchy, short-grain rice and stock. When simmered, the mixture becomes super creamy and rich in flavor.
That said, mushroom risotto is simply a risotto that is made with the addition of sautéed mushrooms and often aromatics like onion and garlic to enhance the flavor. It’s just one of the many variations of traditional risotto recipes along with butternut squash risotto and asparagus risotto.
Ingredients and Substitutions
Below is an overview of the ingredients and instructions for this mushroom risotto recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information including calories, carbohydrates, fiber, etc.
- Vegetable Stock – Use homemade vegetable broth or store-bought stock. Look for low-sodium varieties to avoid overpowering the dish.
- Olive Oil – We recommend using light olive oil for a fairly neutral flavor.
- Aromatics – Shallot or onions and minced garlic form the base of the flavor, adding a subtly sweet, aromatic taste.
- Mushrooms – We use sliced button mushrooms, but feel free to experiment with any mushrooms you like best such as oyster mushrooms, cremini mushrooms, shiitake mushrooms, or chanterelles.
- Dry White Wine or Substitute – This adds flavor to the risotto and helps the mushrooms sweat. If preferred, cooking sherry can be substituted. Or, use ¼ cup vegetable stock, 1 tablespoon white wine vinegar, or lime juice in place of white wine to keep this recipe alcohol-free.
- Arborio Rice – Arborio rice is a type of short-grain rice that slightly resembles pasta like orzo. For a more nutrient-rich dish, we like to substitute hulled millet! Millet creates the same creamy consistency with extra nutrients like phosphorous, magnesium, and folate.
- Butter or Non Dairy Substitute – Use regular unsalted butter, or substitute your favorite vegan butter for a vegan risotto recipe.
- Parmesan Cheese – For the best results, use a block of parmesan cheese and grate it yourself. Again, to keep this recipe dairy-free, use your favorite plant-based cheese. Or, swap it out for nutritional yeast instead.
- Spinach – Loose leaf spinach is stirred into the skillet for a pop of color and extra nutrients.
Is Risotto Gluten-Free?
Risotto is made from rice, meaning it’s naturally gluten-free. However, some varieties are seasoned and cooked with other gluten-containing ingredients. So, you will want to make sure to double-check the ingredient list and look for brands that are certified as being gluten-free!
How to Make Mushroom Risotto
- Heat the stock. Pour the vegetable stock into a heatproof bowl or jar, and microwave on high until hot. Alternatively, you can heat the broth on the stovetop. Either way, you want to keep it warm!
- Sauté. Heat oil in a large skillet over medium-high heat. Add the shallots and garlic, and sauté until translucent.
- Sweat the mushrooms. Stir in the sliced mushrooms and salt. Then, increase the heat to high, and add the white wine. Stir to “sweat” the mushrooms, allowing them to release their natural water and absorb the wine.
- Simmer. Reduce the heat to medium-high, and stir in the rice or millet. Add enough of the warm stock to cover the rice. Stir to combine, and bring the mixture to a simmer. Next, reduce the heat to medium-low, cover, and cook until the rice is tender and has absorbed the majority of the stock.
Note: If you’re using millet instead of rice, you may need to allow the mixture to simmer a little longer in order to achieve the desired consistency.
- Add the remaining stock. Uncover the skillet, and add the remaining warm stock. Then, return the mixture to a simmer over medium heat. Continue to cook, stirring frequently until the stock is absorbed.
- Add the remaining ingredients. Remove the pan from the heat, and stir in the butter, parmesan, and spinach. Adjust the seasonings to taste.
Serving Suggestions
This creamy mushroom risotto skillet can easily be served on its own as a complete vegetarian meal. However, if you want to bulk it up, try serving it as a side dish with main courses like:
How to Store and Reheat
Once cooled, leftover risotto can be transferred to an airtight container and stored in the refrigerator for up to five days.
Reheat in the microwave or in a skillet over medium heat. Add an extra splash of broth as needed to freshen the risotto back up.
Can I Freeze Mushroom Risotto?
You can freeze this recipe for up to three months. Just keep in mind that the taste and texture may change slightly once thawed.
More of Our Favorite
Gluten-Free Risotto-Style Recipes
Creamy Mushroom Risotto Skillet Recipe
- Total Time: 25 minutes
- Yield: 4 to 5 people 1x
- Diet: Gluten Free
Description
Make this gluten-free creamy mushroom risotto skillet for a side dish or main dish full of rich flavors and a creamy consistency! Vegan risotto option.
Ingredients
- 2 to 3 cups vegetable stock, divided
- 1 ½ Tablespoons light olive oil
- ½ cup diced shallot or 1 small white onion
- 1 teaspoon minced garlic (about 2 cloves)
- 8 ounces (2 cups) sliced button mushrooms
- 1 to 1 ½ teaspoons kosher salt, divided
- ¼ cup white wine or cooking sherry (see notes for substitutes)
- 1 cup Arborio rice or hulled millet (pre-rinsed)
- 2 Tablespoons butter or plant based butter
- 1 cup shredded or grated Parmesan cheese, plus more for topping (see notes substitutes)
- 1 to 2 cups loose leaf spinach
- Garnishes – fresh parsley, cracked black pepper
Instructions
- Pour the vegetable stock into a heatproof bowl or jar and microwave on high for 2 minutes or until hot. Set aside and keep warm. (Use the stove top to heat the broth, just be sure to keep warm.)
- In a large skillet over medium-high heat, add the oil, shallots and garlic sautéing for about 3 minutes or until translucent.
- Stir in the sliced mushrooms and ½ teaspoon salt until combined. Increase the heat to high and add the white wine, stirring the mushrooms, letting them “sweat” to absorb the white wine, about 2 to 3 minutes.
- Reduce the heat to medium-high and stir in the rice or millet. Add enough of the warm stock to just cover the millet (about 1 to 1 ½ cups). Mix to combine then bring to a simmer over. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes or until the rice or millet is just slightly tender and has absorbed the majority of the stock.
- Uncover and add the remaining 1 to 1 ½ cups of warm stock (the more stock the creamier). Return to a simmer over medium heat and continue to cook, stirring, until stock is absorbed, or about 5 to 10 minutes. Taste to see if the rice is cooked to al dente (millet may take longer to soften).
- Remove the pan from the heat and stir in the butter, Parmesan, spinach, and ½ teaspoon salt. cracked black pepper and garnish with fresh parsley. Serve immediately or once cooled, store in the fridge in an airtight container for up to 5 days.
Notes
This recipe was originally published in 2019 and has since been retested and updated for more traditional risotto using Arborio rice along with the original millet option.
Substitute Tips – Use ¼ cup vegetable stock plus 1 Tablespoon white wine vinegar or lime juice in place of white wine. Vegan Option – Substitute 3 to 4 Tablespoons of nutritional yeast flakes or vegan parmesan for the Parmesan, taste and texture will vary.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 2.1 g
- Sodium: 747.8 mg
- Fat: 11 g
- Saturated Fat: 4.8 g
- Carbohydrates: 33.2 g
- Fiber: 0.7 g
- Protein: 9.5 g
- Cholesterol: 17.6 mg
Made it for lunch today and it was loved by everyone, including mu toddler and 8 year old. I skipped adding oil, used water instead of stock, added thyme and oregano while the millets cooked and used 2 cups of finely chopped spinach (almost a whole bunch). What a heart meal! Thank you for sharing this recipe ❤️
Oh I’m so glad the whole family (especially toddler) enjoyed it! Thanks for the feedback Richa!
Could you freeze this?
Hi Tom! You can freeze this risotto in an airtight container (such as a freezer-safe zip-top bag with the air squeezed out of it), but the texture won’t be the same as freshly made just because the mushrooms have a lot of moisture. Thaw overnight in the fridge. Hope that helps!
Made this tonight for dinner and it was a hit! Made it exactly as instructed and used the stock/white wine vinegar as a substitute for the white wine. Looking forward to trying it with other vegetable combinations too!
I’m so glad!! Did you use millet or another grain?
There’s a difference in the photos and the recipe. The photos show the mushrooms being sauteed before the millet goes in. The recipe says add both together. Which is the correct instruction?
Hi anthony! I just retested this recipe and will update the site soon. The photos are correct. I can email you the new version sooner if needed
Would sherry cooking wine work for the white wine?
yes, I just tried with sherry. Reduce to 2-3 tbsp.
I have been cooking this for an hour and gone through an entire carton of stock without my millet ever getting soft enough to eat. In which step are you supposed to cover the pot?
Sorry to hear that Hannah. Did you buy the hulled millet? Did it absorb any after the first 10’ minutes?
Trying this recipe tonight! I don’t have spinach on hand but I do have collard greens. Do you think collards would work?
Hi Jen! Apologies for the delayed reply! I think collard greens would work but might need more lemon/oil to counter their bitterness. And cook them a bit longer. Did you end up trying the recipe with them?
I did make it with collards and it turned out great!
So glad! Thanks for feedback on that Jen!
Delicious! I needed the 3 cups of stock to cook millet. Really good Vegan dish. Many thanks for sharing.
Glad it worked out! And thank you for the feedback on the cook time
Hi! Looking forward to trying this — do you think it would freeze well? Thinking of portioning it out but saving for later.
Sure! Maybe add some broth when you reheat it. Thaw overnight if fridge.
Made this and it turns out delish.
SO happy to hear this, Sarah! It’s such a good, hearty wholesome meal!
This will quickly become a family favorite!
Oh you bet! Hope you enjoy it and let me know how it goes!
What a great alternative to rice, sounds amazing and I can’t wait to try your version!
Thank you, Hadia! Hope you enjoy!
I am trying to incorporate more meatless options in our menu. This is exactly the kind of dish I am been looking for!
So glad this is helpful for you Dorothy! Enjoy!
Refreshing version with texture and substance. Would be great for breakfast with an egg on top. Please publish nutrition info.
Oh yes, that would be delicious Stephanie! You’ll find the nutrition information listed right below the recipe directions. Just have to scroll down a little bit more. 😉
This is going to make it into my regular rotation for sure!
Nice! Keep me posted!
It was so good! Everyone at my house loved it!
Yaay!! So glad to hear that Toni!
Helloooo, nutritious millet comfort food dish.
so thought of you! 😉
We LOVE mushroom risotto too. Never thought to make it with something else but definitely going to give this a try! It looks incredible!
Thanks Suzy! Let me know what you think! We loved it!
This recipe is SO simple yet so delicious!! It would be the perfect dish during the holidays!
you are the best! thank you!
Love this recipe! Simple and healthy!
Thank you, Lauren! Gotta love a win-win like that, right?!
Risotto has always been my favorite comfort food and I am so excited to try this one with millet! Such a great recipe!
Thanks, Lauren! I hope you enjoy!