Nigella Mushroom Risotto

There are some dishes you cook with your whole body — not just your hands. This Nigella Mushroom Risotto is one of them.

It’s not flashy or fast. It doesn’t come together in ten minutes. But that’s the magic of it. You stand by the stove, stirring slowly, tasting now and then, breathing in all that earthy mushroom goodness as the rice turns glossy and thick. It’s food you feel. And to be honest, I think that’s why I keep coming back to it — especially on days when I just need to exhale and cook something steady.

This recipe takes simple, honest ingredients and turns them into something creamy, comforting, and deeply satisfying. Nigella always knew how to do that — make everyday things feel a bit indulgent. Like you’re worth the extra ten minutes. (And you are.)

Ingredients List

• 8 cups chicken or veg broth – keep it warm; cold broth shocks the rice.
• 1 tbsp olive oil – just enough to soften the onion gently.
• 1 onion, finely chopped – it’s the base note, don’t skip it.
• 2 tbsp butter – divided; some for the mushrooms, some for the rice.
• 2 garlic cloves, finely minced – don’t go wild, just enough to warm the flavour.
• 1 lb mushrooms (button or cremini), sliced – the stars of the show.
• 1 bay leaf – optional, but adds a slow, background depth.
• 4 sprigs of thyme – leaves only. Trust me, it’s worth it.
• Salt + freshly cracked pepper – don’t be shy with either.
• 2 cups Arborio rice – it’s the only one that gives that signature creaminess.
• ½ cup white wine – optional, but lovely.
• 1 cup grated Parmesan – stir it in at the end, let it melt like magic.
• ¾ cup frozen peas – thawed or quickly rinsed under warm water.
• 2 tbsp fresh parsley, chopped – brightens everything up.

How to Make It

1. Finish with parsley. Serve warm, maybe with a glass of wine and your phone on silent.
2. Start by warming your broth. Just let it sit on the hob over low heat — you’ll be adding it bit by bit, and warm broth helps everything cook evenly.
3. In your biggest, heaviest pot, heat the olive oil. Toss in the chopped onion and cook on medium heat for about 5 minutes. You want it soft and translucent, not golden.
4. Now, add 1 tablespoon of butter, along with the garlic, mushrooms, bay leaf, and thyme. Season with a pinch of salt and a few grinds of pepper. Let the mushrooms cook down — give them 4–5 minutes until they’ve softened and caught a bit of colour. Then scoop the whole lot out into a bowl and set it aside.
5. Back in the pot, melt your second tablespoon of butter. Add the rice and stir it around for a minute or two. You’ll start to smell it — warm, nutty — that’s exactly what you want.
6. Pour in the wine. It’ll hiss and bubble and smell amazing. Stir until it’s mostly absorbed.
7. Now the gentle part: ladle in your warm broth, one scoop at a time. Stir often — not constantly, just lovingly. Each ladleful should be absorbed before you add the next. This takes a good 25–30 minutes, but it’s worth every second.
8. When the rice is tender but still has a tiny bit of bite — not mushy — add the mushrooms back in.
9. Stir in the Parmesan and peas. The cheese will melt and bring everything together like a hug in a bowl. If it’s too thick, add one last splash of broth.
10. Taste it. Does it need salt? More cheese? A twist of black pepper?

Common Mistakes

My risotto’s turned to mush — what happened?
You probably overcooked it or added too much broth too quickly. Go slow. Taste as you go. The rice should be soft but still hold its shape.

Why is it so bland?
Risotto needs seasoning! Salt, cheese, wine, and proper broth make the difference. Also, don’t forget to taste at the end.

Do I really need to stir that much?
Yes — it’s how risotto gets its creaminess. You’re coaxing starch out of the rice. You don’t need to stir every second, but don’t wander off either.

Can I skip the wine?
Totally. Just use a squeeze of lemon or a touch more broth to keep it bright.

Storage + Reheating

In the fridge:
Store leftovers in a sealed container. Keeps well for 3 days.

To reheat:

• Stovetop: Best method. Add a splash of broth or water, heat gently, stir often.
• Microwave: Works fine. Heat in 30-second bursts, stir between rounds.
• Oven: Not my favourite, but will do in a pinch — cover with foil and reheat at 150°C (300°F) for 15 minutes.

Freezer?
Yes, though the texture changes. It softens up a bit, but still tasty. Freeze in portions and reheat as above.

What to Serve With It

• Grilled lemon chicken — brightens the whole plate.
• Simple green salad — a bit of crunch and freshness.
• Crispy asparagus or green beans — texture contrast is everything.

Honestly though? Sometimes I just eat a bowl on the sofa in my comfiest jumper with a spoon and call it a night.

FREQUENTLY ASKED QUESTIONS

Can I use dried mushrooms instead?
Yes, just soak them first in warm water. Don’t toss the soaking liquid — strain it and add it to your broth for extra flavour.

Do I have to use Arborio rice?
Pretty much. You need a starchy short-grain rice like Arborio, Carnaroli, or Vialone Nano. Long-grain rice won’t work the same way.

Should I rinse the rice?
No. You want that starch. That’s what makes it creamy.

Can I add more veggies?
Absolutely. Spinach, leeks, roasted peppers — anything soft and pre-cooked works beautifully.

Try More Recipes:

• Chicken And Mushroom Risotto
• Smoked Haddock Risotto
• Delia Smith Mushroom Risotto

Nutrition Facts

Amount Per Serving

• Calories 243
• Total Fat 9.8g
• Saturated Fat 3.8g
• Trans Fat 0.2g
• Cholesterol 16mg
• Sodium 268mg
• Potassium 426.4mg
• Total Carbohydrates 30g
• Dietary Fiber 0.9g
• Sugars 3.8g
• Protein 7.6g