Easy Mushroom Risotto Recipe with Mixed Mushrooms

Mushroom risotto is one of those meals that sounds much more difficult to make than it actually is. It feels like something I’d order in an Italian restaurant, but it’s surprisingly easy to make at home – you just need a little patience with the stirring!

This is my favourite mixed mushroom risotto recipe, using both fresh closed-cup mushrooms and dried porcini. The dried mushrooms give it a much deeper mushroom flavour without needing cream, while a little balsamic vinegar and soy sauce add extra richness.

I’ve made risotto lots of different ways over the years, but I particularly love this version when I want something comforting that still feels quite special. It’s also a brilliant recipe when I’ve found loads of reduced mushrooms in the supermarket and need an excuse to use them!

If you’re looking for something simpler using ordinary mushrooms and plenty of garlic, I also have a separate garlic mushroom risotto recipe. This recipe is the one I’d choose when you want that richer, more intense mushroom flavour.

Just Average Jen is an independent blog not connected with any weight loss plan. Please check nutritional values and/or syns/Swips yourself. Information correct at time of writing – always check official Slimming World materials for updates.

Why use two types of mushroom in risotto?

You absolutely can make risotto with just one type of mushroom, but I think combining fresh and dried mushrooms makes this version much better.

Fresh closed-cup mushrooms give you plenty of texture and make the risotto substantial enough to have as a main meal. Dried porcini have a much stronger, earthier flavour, so you don’t need many to make a difference.

The other bonus is the soaking liquid. When you rehydrate the porcini, don’t throw that lovely mushroomy water away! It goes into the risotto along with the mushrooms and adds even more flavour to the rice.

If you can’t find porcini, other dried mushrooms can work too. Alternatively, leave them out and use more fresh mushrooms, although the finished risotto won’t have quite the same depth of flavour.

Is mushroom risotto healthy?

This mushroom risotto is made without cream or large amounts of butter, so it’s a lighter version of some traditional risotto recipes.

Mushrooms also add plenty of flavour and bulk without adding huge numbers of calories, which is one reason I love using so many of them.

A serving of this recipe is approximately 366 calories based on the ingredients I’ve used, although nutritional values will vary depending on your exact ingredients, brands and portion sizes.

If you follow a particular weight-loss plan such as Slimming World or Weight Watchers, calculate the current values using your own programme’s official tools because plans and food values change.

Risotto tips

Risotto is one of my favourite meals, it always feels so filling and stodgy whilst often having many vegetables in so being actually quite healthy. Once you master the basic way of making it you can easily adapt recipes for new flavours.

I prefer Arborio rice for risotto, it is perfect for the way you cook risotto and works better than long grain or basmati rice.

Risotto is always more stodgy and well-cooked if you reheat it so if you are saving some for another day remove it from the pan before you have finished cooking it.

Always use a bigger pan than you think you need. It is surprising how much you end up making and whilst simmering it is easy for it to splash.

Check out my risotto guide full of tips to make the perfect risotto.

What are the best mushrooms for mushroom risotto?

I use closed-cup mushrooms and dried porcini in this recipe because they’re easy to find and work really well together.

You don’t have to use exactly the same combination, though. Chestnut mushrooms are an easy swap for closed-cup mushrooms and will give you a slightly deeper flavour. You could also use a mixed pack containing varieties such as oyster or shiitake mushrooms if you’ve spotted one reduced.

In fact, mushroom risotto is one of my favourite recipes for using those yellow-sticker mushroom bargains. If you’ve accidentally bought three punnets because they were 30p each – which is exactly the sort of thing I do – this is your answer!

Dried mushrooms are particularly useful because they keep for ages in the cupboard. I also have a guide to drying and using mushrooms if you regularly end up with more fresh mushrooms than you can eat.

What to serve with mushroom risotto

I usually eat mushroom risotto as a meal on its own because it’s filling enough without lots of side dishes. If you want something alongside it, I’d keep things simple with a green salad, steamed vegetables or roasted tomatoes.

A little grated Parmesan on top is also lovely if you eat cheese, as is some freshly ground black pepper.

More healthy recipes you may enjoy

If you don’t fancy this mixed mushroom risotto but would like another recipe with rice check out my huge selection of rice recipes and check out my tips for cooking the perfect rice!

If you are vegetarian or want to eat more vegetarian or plant-based meals I have a full list of vegetarian and vegan recipes.

Which meal do you struggle with ideas for on your diet? I have lists of breakfast ideas and lunch ideas if that helps you.

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