A bowl of chestnut mushroom risotto is one of those dishes that feels special without being fussy, and its creamy texture makes it the ultimate cosy supper. Picture a glossy sea of tender rice, flecked with earthy mushrooms, topped with little bursts of warm cherry tomatoes, and crowned with crunchy pine nuts. A scattering of fresh herbs and a generous dusting of Parmesan bring everything to life. Serve it alongside a crisp side salad, and you have a meal that’s simple, satisfying, and utterly enchanting.
First off, the heart of this dish is the mushrooms. I prefer chestnut mushrooms for this dish but whether you choose button mushrooms, chestnut mushrooms, or something a little more exotic like porcini, they all add their own character. As they cook gently, their juices mix with the rice, infusing it with that deep, woodsy flavour. You’ll notice how the rice grains swell and take on a silky, almost luscious quality. This creaminess is exactly what you’re aiming for—it’s the hallmark of a well-made risotto. The mushrooms are the soul of the dish, giving you that rich, comforting taste that makes you want to go back for a second helping.
Now, let’s talk about those warmed halved cherry tomatoes. They’re not there by accident. Once they’re lightly softened—briefly warmed through so they remain plump—you scatter them over the risotto to introduce a sweet, juicy contrast. Each bite of tomato pops against the mellow backdrop of rice and mushrooms, reminding your tastebuds that brightness has its place alongside richness. Even a handful of tomatoes does the trick, adding both colour and a subtle tang that cuts through the dish’s creaminess.
Next up: crushed pine nuts. These little gems bring a surprising crunch. They should be scattered over the top just before serving so they stay crisp. The nutty flavor of pine nuts pairs beautifully with mushrooms, and that textural contrast—creamy risotto against crunchy nuts—adds an element of surprise. It is astounding how such a small detail can elevate the entire experience, making each spoonful feel like a little celebration of textures.
Then there’s the finishing flourish of fresh herbs and Parmesan. You don’t need to be precise here: a handful of roughly chopped herbs—parsley, chives, or even a sprinkle of thyme—adds a perfume of freshness. And the Parmesan, whether it’s grated or shaved into ribbons, melts in the warmth of the chestnut mushroom risotto, offering a salty, tangy lift. Together, they create a final layer of complexity, ensuring every mouthful is bursting with flavour.
To round out the meal, serve the chestnut mushroom risotto with a simple side salad. Think crisp lettuce leaves, thinly sliced cucumber, maybe a few shards of carrot, dressed simply with olive oil and vinegar. The salad’s lightness provides a lovely counterpoint, balancing the risotto’s richness. A slice of crusty bread or a warm roll feels optional, but irresistible if you’re in the mood to mop up any last drips of creamy goodness.
What makes this dish so wonderful is that it feels a bit special—something you might imagine ordering at a cosy bistro—yet it’s incredibly easy to pull together at home. You don’t need to follow any exact formula; instead, let your instincts guide you. Taste as you go, keep things simple, and trust that the natural flavours of mushrooms, tomatoes, pine nuts, herbs, and Parmesan will do most of the work.
In the end, this chestnut mushroom risotto is all about balance: the earthy depth of mushrooms, the bright pop of tomatoes, the crunch of pine nuts, and the fresh brightness of herbs and Parmesan. Whether you’re cooking for family, friends or simply yourself, there’s something genuinely enjoyable about serving a Chestnut Mushroom Risotto. Enjoy!
Chestnut Mushroom Risotto
Ingredients
For the risotto:
- 2 tbsp olive oil
- 25 g unsalted butter
- 1 small onion or 2 shallots finely chopped
- 2 cloves garlic crushed or finely chopped
- 300 g Chestnut mushrooms e.g. chestnut, button or cremini, wiped clean and sliced
- 300 g arborio rice
- 100 ml dry white wine optional, but recommended
- 1 litre vegetable stock chicken stock kept warm in a saucepan
- salt to taste
- freshly ground black pepper to taste
Toppings and garnish:
- 200 g cherry tomatoes halved
- 50 g pine nuts lightly crushed
- 30 g Parmesan cheese finely grated (plus extra to serve)
- 1/4 bunch fresh parsley roughly chopped
- 1 splash olive oil
- Sea salt flakes for seasoning
- freshly ground black pepper for seasoning
Instructions
Prepare the stock:
- Pour the vegetable (or chicken) stock into a saucepan and bring to a gentle simmer over a low heat. Keep it warm on the hob throughout cooking.1 litre vegetable stock
Warm the cherry tomatoes:
- In a small frying pan over medium heat, add a drizzle of olive oil.1 splash olive oil
- Add the halved cherry tomatoes, cut-side down, and season lightly with sea salt flakes and a twist of black pepper.200 g cherry tomatoes, Sea salt flakes, freshly ground black pepper
- Cook for 2–3 minutes until just warmed through and starting to soften, but still holding their shape.
- Remove from the pan and set aside, keeping them warm.
Toast the pine nuts:
- In a dry frying pan over a medium-low heat, add the crushed pine nuts.50 g pine nuts
- Stir frequently for about 2 minutes until they turn light golden.
- Immediately tip them out onto a plate to stop from browning further. Set aside.
Cook the mushrooms:
- In a wide, heavy-bottomed saucepan or deep frying pan, heat 1/2 of olive oil together with 1/2 the butter (about 12 g) over medium heat.2 tbsp olive oil, 25 g unsalted butter
- When the butter has melted, add the sliced mushrooms and a pinch of salt.300 g Chestnut mushrooms
- Cook for 5–6 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to colour at the edges.
- Transfer the mushrooms to a bowl and set aside, leaving any brown bits in the pan.
Begin the risotto:
- To the same pan, add the remaining tablespoon of olive oil and the chopped onion (or shallots). Sauté over medium heat for 3–4 minutes until softened and translucent, but not coloured.1 small onion, 2 tbsp olive oil
- Add the crushed garlic and cook for 30 seconds more, just until fragrant.2 cloves garlic
Toast the rice:
- Stir in the arborio rice, ensuring each grain is coated in oil and butter. Cook for 1–2 minutes until the edges of the rice grains turn translucent.300 g arborio rice
- If using, pour in the white wine and stir continuously until the liquid is almost entirely absorbed.100 ml dry white wine
Add the stock gradually:
- Begin ladling warm stock, one ladleful (about 125 ml) at a time, into the rice mixture.
- Stir gently and constantly, allowing the rice to absorb the stock before adding the next ladleful.
- Continue this process for approximately 18–20 minutes. The rice should be just tender to the bite (al dente) and the overall consistency creamy.
- About halfway through, stir the cooked mushrooms back into the rice so their flavour melds in.
Finish with butter and cheese:
- When the risotto has reached the desired consistency—creamy but not soupy—switch off the heat.
- Stir in the remaining butter (around 12 g) and most of the grated Parmesan (reserving a little for serving).25 g unsalted butter, 30 g Parmesan cheese
- Season to taste with salt and freshly ground black pepper.salt, freshly ground black pepper
Assemble and serve:
- Spoon generous helpings of risotto into warmed bowls or plates.
- Arrange the warmed cherry tomato halves over the top.
- Scatter the toasted pine nuts and chopped fresh parsley (or mixed herbs).
- Finish with a final dusting of Parmesan and a small drizzle of olive oil if desired.1/4 bunch fresh parsley, 30 g Parmesan cheese
- Serve immediately, alongside a crisp, lightly dressed side salad.