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Creamy Mushroom Risotto | Indian style Mushroom Risotto | Vegetarian Risotto |
Tarla Dalal
07 May, 2018
Table of Content
About Creamy Mushroom Risotto
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Ingredients
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Methods
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How to make Creamy Mushroom Risotto
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Nutrient values
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Creamy Mushroom Risotto | Indian style Mushroom Risotto | Vegetarian Risotto |
🍄 Creamy Mushroom Risotto | Indian Style Mushroom Risotto | Vegetarian Risotto
Creamy Mushroom Risotto is a rich and comforting Italian classic with an Indian-style twist that makes it even more flavorful and satisfying. Made using Arborio rice, fresh mushrooms, cream, and cheese, this dish delivers a perfectly creamy texture and deep umami flavor. The secret to achieving the perfect risotto lies in slow cooking the rice while adding vegetable stock gradually — allowing every grain to absorb the flavors beautifully.
To prepare this Vegetarian Risotto, start by heating olive oil in a non-stick pan and sautéing garlic and mushrooms until they turn soft and aromatic. This step builds the earthy, savory base of the dish. In another pan, combine the remaining olive oil, butter, onions, and garlic, and sauté until the onions become translucent. Adding Arborio rice next allows the grains to toast slightly, giving the risotto its signature nutty undertone.
Next, pour in 1 cup of vegetable stock and a pinch of salt, stirring continuously as the rice soaks up the liquid. Continue this process by adding one cup of stock at a time, ensuring that each addition is fully absorbed before pouring the next. This gradual cooking process helps release the natural starches from the rice, creating the signature creamy consistencywithout needing extra cream initially. Patience is key here — that’s what makes a good risotto great!
Once the rice is nearly cooked, add the sautéed mushrooms, the remaining vegetable stock, and freshly ground black pepper for that extra layer of spice and aroma. Allow it to cook until the stock is completely absorbed and the risotto reaches a luscious, thick texture. The dish should be soft but not mushy — every spoonful should feel indulgent and full of flavor.
Finally, turn off the heat and stir in fresh cream and grated processed cheese to elevate the richness. The cheese melts into the risotto, enhancing its smoothness, while the cream gives it that final velvety touch. For a more authentic Italian feel, you can substitute processed cheese with Parmesan cheese — it adds a lovely sharpness to balance the creaminess.
Serve this Indian-style Creamy Mushroom Risotto hot, garnished with a sprinkle of black pepper or herbs of your choice. It’s a one-dish meal that’s not only hearty but also elegant — perfect for a cozy dinner or a special weekend treat. The combination of creamy texture, earthy mushrooms, and subtle Indian flavors makes it an irresistible comfort food that delights every palate.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
0
Total Time
45 Mins
Makes
3 servings
Ingredients
for Creamy Mushroom Risotto
2 tbsp fresh cream
1 1/2 cups sliced mushrooms (khumbh)
3/4 cup arborio rice
1 1/2 tbsp olive oil
1/2 tbsp butter
5 tbsp finely chopped onion
1 1/2 tbsp finely chopped garlic (lehsun)
4 cups basic vegetable stock
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)
1/4 cup grated processed cheese
Method
- Heat ½ tbsp of olive oil in a broad non-stick pan, add ½ tbsp of garlic and sauté on a medium flame for a few seconds.
- Add the mushrooms and sauté on a medium flame for 5 minutes. Keep aside.
- Heat the remaining 1 tbsp of olive oil and butter in a deep non-stick pan, add the onions and the remaining 1 tbsp of garlic and sauté on a medium flame for 2 to 3 minutes.
- Add the rice and sauté on a medium flame for 2 minutes.
- Add 1 cup of vegetable stock and salt, mix well and cook on a medium flame for 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
- Repeat step 5 with the remaining 2 cups of vegetable stock.
- Add the sautéed mushrooms, remaining 1 cup of vegetable stock and pepper powder, mix well and cook on a medium flame for 3 to 4 minutes or till the stock is absorbed, while stirring occasionally.
- Switch off the flame, add the fresh cream and cheese and mix well.
- Serve hot.
Creamy Mushroom Risotto recipe with step by step photos
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To make the Creamy Mushroom Risotto | Indian style Mushroom Risotto | Vegetarian Risotto | Heat ½ tbsp. of olive oil in a broad non-stick pan, add add ½ tbsp of finely chopped garlic (lehsun) and sauté on a medium flame for a few seconds.
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Add the 1 1/2 cups sliced mushrooms (khumbh) and sauté on a medium flame for 5 minutes. Keep aside.
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Heat the remaining 1 tbsp. of olive oil and 1/2 tbsp butter in a deep non-stick pan, add the 5 tbsp finely chopped onion and the remaining 1 tbsp. of finely chopped garlic (lehsun) and sauté on a medium flame for 2 to 3 minutes.
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Add the 3/4 cup arborio rice and sauté on a medium flame for 2 minutes.
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Add 1 cup of basic vegetable stock and salt to taste, mix well and cook on a medium flame for 3 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
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Repeat step 5 with the remaining 2 cups of basic vegetable stock.
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Add the sautéed mushrooms, remaining 1 cup of basic vegetable stock and 1/2 tsp freshly ground black pepper (kalimirch), mix well and cook on a medium flame for 3 to 4 minutes or till the stock is absorbed, while stirring occasionally.
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Switch off the flame, add the 2 tbsp fresh cream and 1/4 cup grated processed cheese and mix well.
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Serve Creamy Mushroom Risotto | Indian style Mushroom Risotto | Vegetarian Risotto | hot.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 367 cal |
| Protein | 7.5 g |
| Carbohydrates | 52.5 g |
| Fiber | 5 g |
| Fat | 14.3 g |
| Cholesterol | 11.7 mg |
| Sodium | 140.5 mg |
Click here to view Calories for Creamy Mushroom Risotto
The Nutrient info is complete
Leena_Dhoot
May 11, 2021, 11:45 p.m.
Rich, Creamy and delicois rich risotto makes for a great meal. IF you love mushrooms, thats bonus! Easy to make and relatively hassle free.
Cordero Juncal
Nov. 3, 2020, 3:18 p.m.
I tried this recipe and loved it, although I''m interested to experiment with other ingredients
ak
Sept. 27, 2018, 3:43 p.m.
I used USD cups for measurements and my dish was delicious. thank you
Tarla Dalal
Sept. 27, 2018, 3:43 p.m.
Hi, Thank you for your kind words....
Anya2012
Aug. 12, 2017, 12:17 p.m.
Rissoto rice has a great body feel and when cooked with mushrooms and onions and season with vegetables cubes to make a creamy rich Rissoto . This is a low fat version which is fairly quick to make and does away with full fat cream and loads of butter and cheese. Always use Risotto rice for best results.
Manju Dhariwal
Sept. 14, 2016, 1:40 p.m.
Hello I want to try this recipe . What to do if I do not have veg stock?
Ship
Feb. 9, 2016, 1:23 p.m.
Hi. The recipe sounds lovely, but I don''t have seasoning cubes. Can you tell me the substitute spices I can add? Thanks and love:)
neha
Dec. 5, 2015, 9:24 a.m.
I enjoy this recipe
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