Description

Parmesan Mushroom Rice is a creamy, comforting one-pot dish made with Arborio rice, savory mushrooms, and nutty Parmesan cheese. Whether served as a side or hearty vegetarian main, this easy recipe delivers bold, earthy flavor with minimal effort—perfect for cozy weeknights and meal prep.

Ingredients

Arborio rice (or other short-grain rice)

Vegetable or chicken broth

Sliced mushrooms (e.g., cremini or button)

1 small onion, finely chopped

2–3 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon butter

½–¾ cup grated Parmesan cheese

2–3 tablespoons heavy cream (optional)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions

Sauté Aromatics: In a large saucepan or skillet, heat olive oil and butter over medium heat. Add onions and garlic, cooking until softened and translucent.
Cook Mushrooms: Add sliced mushrooms and sauté until browned and tender.
Toast the Rice: Stir in Arborio rice and cook for 1–2 minutes, coating it in the oil and butter mixture.
Add Broth Gradually: Pour in the broth one cup at a time, stirring frequently. Let the rice absorb the liquid before adding more, continuing until the rice is creamy and fully cooked (about 20–25 minutes).
Finish and Serve: Stir in Parmesan cheese and optional cream. Season with salt and pepper to taste. Garnish with fresh parsley and serve warm.

Notes

For extra richness, add more butter or cream before serving.

Use vegetable broth to keep it vegetarian.

Substitute heavy cream with milk or plant-based alternatives for a lighter version.

Add red pepper flakes for heat or herbs like thyme or rosemary for extra aroma.

Stir in spinach or peas at the end for added nutrients.