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This deeply savory mushroom risotto picks up complex, nutty, sweet undertones thanks to Manchego cheese.

Savory and rich, this creamy mushroom manchego risotto is pure comfort.

Mushroom risotto is probably one of my favorite side dishes. Something about the earthy mushrooms with tender, creamy rice really hits the spot. It’s especially comforting when you need something a little decadent on a cold rainy day.

This variation uses Manchego cheese, a semi-hard sheep’s milk cheese from La Mancha, Spain–to add an irresistible creamy, nutty flavor to the risotto.

There are different varieties of Manchego with varying levels of intensity. I use a Manchego, aged for 3 months because it delivers a well-rounded flavor without overpowering the other ingredients. There is a very subtle tanginess, but it mostly adds a creamy, nutty, lightly sweet finish to the mushrooms and rice.

How to make mushroom Manchgo risotto

What you need

You only need a few ingredients to put this creamy risotto together.

Carnaroli rice: Carnaroli rice is traditionally preferred for risotto because it has larger grains and higher starch content than arborio, meaning you’ll get an exceptionally creamy finished product. If you can’t find it, arborio rice will be just fine!
Manchego cheese: Aim for a Manchego variety aged for about three months.
Mushrooms: I use baby bella mushrooms, but you can use mixed mushrooms. Try it with maitake, oyster, or beech.
Aromatics: I add garlic, thyme, and a finely diced yellow onion to my risotto.
Vegetable stock: I recommend vegetable stock over broth as it will add a little oomph without overpowering the flavors of the ingredients. If you don’t keep vegetarian, chicken stock would also be delicious.
Fresh chives: I finish the risotto with fresh chives, but freshly minced parsley or even a little tarragon would be exceptional.

How to make it

Step 1: Sauté the mushrooms. Add the mushrooms to a dry pot and turn the heat to medium. Allow the mushrooms to cook over medium heat until their water releases and evaporates. They will become a little squeaky in the pot as they dry out.

Step 2: Add extra virgin olive oil to the pot and sauté the mushrooms for a few minutes until they turn golden brown. Next, add the onion and sauté for 3 to 4 minutes. From there, finish with the garlic and thyme. Sauté for 1 minute until they become fragrant.

Step 3: Add the carnaroli rice to the pot and sauté for 1 minute to toast it lightly.
Step 4: After that, begin to add warm stock or water. Add the liquid in 1 cup increments, stirring after each addition. Add more liquid once the rice has absorbed what’s in the pot.

Step 5: Continue adding the liquid, stirring regularly, until the rice becomes tender and creamy. It will take about 20 to 25 minutes, and you will need 4 to 5 cups of liquid.

Step 6: Once the risotto is thick and creamy, add the Manchego cheese and stir until it melts. Simmer for 2 to 3 minutes. Turn off the heat and let stand for 5 minutes.
Step 7: Transfer the risotto to a large serving bowl. Finish with minced chives or parsley. Enjoy!

How to reheat risotto

Risotto can become gritty and dry if you just pop it in the microwave and nuke it. Here are my recommendations to reheat it:

Stovetop: Reheat over gentle heat, stirring a few splashes of water until the risotto is warmed through.
Microwave: Add the risotto to a microwave-safe bowl and stir in a few splashes of water. Microwave in 45-second increments, adding a bit of water after each increment as needed. Continue microwaving until the risotto is warmed through and creamy.

Mushroom Manchego Risotto

This deeply savory mushroom risotto picks up complex, nutty, sweet undertones thanks to Manchego cheese.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 362kcal

Equipment

Large pot

Ingredients

8 ounces baby bella mushrooms (wiped clean and sliced)
1 tablespoon extra virgin olive oil
1 yellow onion (peeled and finely diced)
5 cloves garlic (peeled and minced)
2 teaspoons thyme leaves (chopped; or use 1 teaspoon dry thyme)
1 teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
1 cup carnaroli rice (or arborio rice)
4 to 6 cups vegetable stock (warmed in the microwave or on the stove)
4 ounces Manchego cheese (grated)
2 teaspoons chives (minced; for garnish)

Instructions

Cook the mushrooms:

Add the mushrooms to a large pot on the stove. Turn the heat to medium and cook until the water releases from the mushrooms and all the excess moisture evaporates, about 4 to 5 minutes. Once the water evaporates from the pot, add 1 tablespoon extra virgin olive oil and sauté for 3 minutes until the mushrooms turn golden brown.

Add the aromatics:

Add the onion and sauté for 3 to 4 minutes. Add the garlic and thyme and sauté for 1 minute until fragrant. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Toast the rice:

Add the rice to the pot and cook, stirring often, for 1 minute.

Beginning adding the liquid:

Add warm vegetable stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.
After 20 to 25 minutes, the rice should be tender and the liquid creamy. You may need 4 to 5 cups of liquid, give or take. Taste and add more salt and pepper.

Finish the risotto:

Turn the heat to low. Add the grated Manchego cheese and stir to incorporate. Continue stirring until the cheese melts completely. Simmer for 2 to 3 minutes. Turn off the heat. Taste and season, and let the risotto stand for 5 minutes.

To serve:

Transfer the risotto to a large serving bowl and finish with fresh chives. Enjoy!

Nutrition

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Mushroom Manchego Risotto