If there’s one dish that feels like a hug in a bowl, this Roasted Vegetable & Wild Mushroom Risotto is it. Creamy, earthy, and full of comforting flavors, it’s my go-to when I want to impress guests *and* make my family happy at the same time. We roast the veggies and mushrooms to caramelized perfection, then fold them into a velvety risotto that’s kissed with lemon and Parm. Cozy vibes, cheerful colors, and flavor that tastes like way more effort than it actually takes? Yes, please.
Why You’ll Love This Recipe
This one is straight from my “make it once, crave it forever” file. I used to serve a version of this when I was a personal chef, and it never failed to win people over. Now it’s a weeknight staple when I want to add a little luxury to the table—without spending a ton of time or energy.
- Perfect cozy dish for fall or winter—hello, comfort food!
- Great way to use up extra veggies or mushroom finds
- Luscious texture with bright flavor contrast
- Easy to adapt for dietary needs—vegetarian and totally dairy-free friendly
- Great for dinner parties *and* meal prep
Ingredients Breakdown
Essentials
- 3 cups mixed vegetables (zucchini, bell pepper, carrot, red onion—cut small)
- 12 oz (340 g) wild mushrooms (shiitake, oyster, chanterelle, or whatever’s fresh)
- 2–3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 teaspoon dried thyme or 1–2 teaspoons fresh thyme leaves
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped (about 1 cup)
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups hot vegetable stock (or mushroom stock), kept simmering
- 2 tablespoons extra-virgin olive oil (for sautéing)
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmesan
- Zest of 1 lemon and juice of 1/2 lemon
- 2 tablespoons fresh chopped parsley or chives (for garnish)
Pro Tips
- Toss roasted mushrooms with a splash of soy sauce before baking for umami boost
- Use mushroom stock if you want a deeper, earthier flavor base
- Short on fresh produce? Frozen mushrooms or fire-roasted veggies will work in a pinch
- Add a pat of butter at the end for extra creaminess—you’ll thank me
Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Toss chopped vegetables and mushrooms with 2–3 tablespoons olive oil, salt, pepper, and thyme. Spread them in a single layer and roast for 18–22 minutes until caramelized and golden. Flip or shake halfway through. Optional: splash with balsamic or soy sauce before roasting.
- Bring your stock to a gentle simmer in a small pot and keep it warm while you cook the risotto.
- In a large, heavy-bottomed pot, heat 2 tablespoons olive oil and 1 tablespoon butter. Add onion and a pinch of salt; sauté for 5 minutes until soft and translucent. Add the garlic and stir for 30 seconds until fragrant.
- Add the Arborio rice and stir to coat. Toast for 1–2 minutes until edges are slightly translucent.
- Deglaze with white wine. Stir constantly until it’s mostly absorbed.
- Begin adding hot stock, one ladle at a time. Stir continuously and let each addition absorb before adding more. Continue this slow stirring for 18–20 minutes, until the rice is creamy and slightly al dente.
- Stir in the roasted vegetables and mushrooms, plus the lemon zest. Cook another 1–2 minutes to blend the flavors and warm through.
- Remove from heat. Stir in grated Parmesan and season with lemon juice, salt, and pepper. Add a splash of warm stock if it’s too thick. Want it extra creamy? Fold in a bit more butter.
- Spoon into warm bowls and garnish with more Parmesan and fresh herbs. Serve immediately!
Chef’s Tips and Tricks
- Don’t rush the stock additions—slow and steady wins the creamy race!
- Prep your veggies ahead; reheat them just before stirring into risotto
- Keep the stock hot! Cold broth can ruin risotto texture (trust me!)
- Taste often—you’re the boss of doneness
- Use a wooden spoon, not metal—it gently coaxes the creaminess from the rice
Recipe Variations and Serving Suggestions
- Swap out veggies seasonally—try asparagus, roasted fennel, or even diced butternut
- Use nutritional yeast and vegan butter to make it dairy-free
- Add peas, spinach, or kale just before serving for a pop of green
- Top with a poached egg for extra richness (brunch-worthy!)
- Serve with a crisp salad, a crusty baguette, and chilled white wine
FAQs
Can I make this risotto ahead of time?
Risotto is best right off the stove, but you can prep the roasted veggies up to 24 hours ahead. Reheat gently and stir into hot risotto just before serving.
Do I have to use wild mushrooms?
Nope! Button, cremini, and portobello mushrooms work beautifully too. You can even mix fresh and dried mushrooms for intensity.
Can I freeze leftovers?
Risotto doesn’t freeze very well—it loses that creamy magic. I recommend refrigerating leftovers and reheating with a splash of broth or water on the stovetop.
Recipe Card
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour 10 minutes
Ingredients:
- 3 cups mixed vegetables, chopped
- 12 oz wild mushrooms
- 1 1/2 cups Arborio rice
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 4 cups hot vegetable stock
- 2 tbsp olive oil + more for roasting
- 1 tbsp butter
- 1/2 cup grated Parmesan
- Zest of 1 lemon & juice of 1/2
- Salt, pepper, thyme, parsley
Instructions:
- Roast veggies & mushrooms with oil, salt, pepper, and thyme at 425°F for 20 minutes.
- In a pot, sauté onions and garlic. Add rice, toast it, then deglaze with wine.
- Add hot stock ladle by ladle, stirring constantly, for 18–20 minutes.
- Stir in roasted vegetables, lemon zest, Parmesan, and finish with lemon juice and herbs.
Nutrition: ~380–420 calories per serving
If you give this Roasted Vegetable & Wild Mushroom Risotto a try, I’d love to hear what veggie and mushroom combos you went with! Leave a comment, snap a pic and tag @thekitchensaid on social—your beautiful bowls seriously make my day!
