Mary Berry Mushroom Risotto Recipe — Creamy, Easy & Full of Flavour

If you’re looking for a creamy mushroom risotto recipe that’s foolproof, flavour-packed, and inspired by Britain’s beloved baking queen, this Mary Berry Mushroom Risotto is the perfect choice. It’s rich without being heavy, easy enough for a weeknight dinner, yet elegant enough to serve at a dinner party.

With earthy mushrooms, Arborio rice, and a Parmesan finish, this classic Italian-style rice dish is pure comfort food — and you don’t need to stir it constantly to get that luscious, silky texture.

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Why This Is the Best Mary Berry Mushroom Risotto

• Simple but elegant — perfect for casual family meals or guests
• Creamy without cream — the rice’s starch creates a natural, luxurious texture
• One-pan recipe — minimal washing up, maximum flavour
• Vegetarian-friendly — and easily adaptable to vegan diets
• Quick to cook — ready in about 35 minutes

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What is Mary Berry’s Mushroom Risotto?

Mary Berry’s Mushroom Risotto is a classic Italian risotto adapted with her trademark simplicity. It features Arborio rice gently simmered with sautéed onions, garlic, and fresh mushrooms, gradually cooked in warm stock and finished with freshly grated Parmesan cheese. The result is a silky, savoury dish with tender grains that still hold a slight bite.

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Ingredients for Mary Berry Mushroom Risotto

(Serves 4 — easily doubled for larger gatherings)

• 1 tbsp olive oil
• 25g (2 tbsp) butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 250g (9 oz) mushrooms — button, chestnut, or mixed, sliced
• 300g (1 ½ cups) Arborio risotto rice
• 1 litre (4 cups) hot vegetable or chicken stock
• 50g (½ cup) grated Parmesan cheese
• Salt and black pepper, to taste
• Optional garnish: fresh parsley or thyme

Ingredient tips for best results:

• Arborio rice: The key to that signature creaminess — do not substitute with long-grain rice.
• Mushrooms: Chestnut mushrooms bring deeper flavour; wild mushrooms give a gourmet touch.
• Stock: Use warm stock so the cooking process stays consistent.

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Step-by-Step Instructions for the Perfect Mushroom Risotto

Step 1 — Sauté Aromatics

Heat the olive oil and butter in a large, wide pan over medium heat. Add the onion and garlic, cooking gently until soft but not browned.

Step 2 — Cook the Mushrooms

Add sliced mushrooms and cook for 5–6 minutes until softened and their moisture has evaporated.

Step 3 — Toast the Rice

Stir in the Arborio rice, coating it in the butter and oil. Cook for 1–2 minutes until edges of the grains are slightly translucent.

Step 4 — Add Stock Gradually

Pour in one ladleful of hot stock and stir gently until absorbed. Continue adding stock one ladle at a time, allowing each addition to absorb before adding more. This process takes around 20 minutes.

Step 5 — Finish & Serve

Remove the pan from the heat, stir in Parmesan cheese, season to taste, and garnish with fresh herbs if desired. Serve immediately.

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Expert Tips for the Best Mary Berry Mushroom Risotto

• Don’t rinse your rice — it washes away the starch that gives risotto its creamy texture.
• Use a wide pan for faster, even cooking.
• Taste as you go to ensure perfect seasoning and texture.
• Add wine for depth — a splash of dry white wine after toasting the rice elevates flavour.
• Finish with butter for extra richness.

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What to Serve with Mushroom Risotto

• Garlic bread or crusty artisan bread
• Simple green salad with vinaigrette
• Grilled chicken or fish for a protein boost
• Roasted vegetables like asparagus or cherry tomatoes
• Crispy pancetta for a salty crunch

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Variations of Mary Berry Mushroom Risotto

• Vegan mushroom risotto — use plant-based butter and vegan Parmesan
• Wild mushroom risotto — combine porcini, shiitake, and oyster mushrooms
• Spring risotto — add peas or asparagus tips at the end of cooking
• Luxury version — drizzle with truffle oil before serving

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How to Store & Reheat Mushroom Risotto

• Storage: Cool quickly and refrigerate within 2 hours in an airtight container. Consume within 3 days.
• Reheating: Add a splash of stock or water and reheat gently on the stovetop, stirring until hot. Avoid high heat to prevent drying out.
• Freezing: Not recommended — the texture changes.

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FAQ

1. Can I use a different type of rice for mushroom risotto?
Arborio is the most common, but Carnaroli and Vialone Nano are excellent alternatives, offering even creamier results. Avoid long-grain rice as it won’t create the same texture.

2. Do I have to use Parmesan cheese?
Parmesan adds richness and saltiness, but you can use Pecorino Romano, Grana Padano, or a plant-based Parmesan substitute for a vegan option.

3. Can I make mushroom risotto ahead of time?
Risotto is best served fresh, but you can partially cook it, stopping when it’s still slightly underdone, then finish cooking with stock just before serving.

4. How can I make mushroom risotto more flavorful?
Deglaze the pan with white wine after toasting the rice, use a mix of mushrooms (wild, chestnut, shiitake), and finish with a drizzle of truffle oil for a gourmet touch.

5. Why is my risotto too thick or too runny?
If too thick, stir in more warm stock before serving. If too runny, continue cooking for a few more minutes to allow excess liquid to evaporate.

6. Can I freeze mushroom risotto?
Freezing is not recommended as the rice will become mushy upon thawing. Store leftovers in the fridge for up to 3 days instead.

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Other Similar Recipes

• Mary Berry Seafood Risotto
• Mary Berry Smoked Haddock Risotto
• Mary Berry Lemon Chicken Risotto

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