If you want to know what herbs go with mushroom risotto, then you are in the right place.

I’ve rounded up 13 of the best herbs to use in this dish.

From rosemary and sage to thyme and oregano, there is sure to be an herb on this list that you’ll love.

So go ahead and give one (or all!) of these herbs a try the next time you make mushroom risotto!

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What Herbs Go with Mushroom Risotto? 13 Best Herbs

I take my mushroom risotto very seriously.

I’ve been perfecting my recipe for years and I’ve finally got it just the way I like it.

The key to a good mushroom risotto is in the herbs.

You need to choose herbs that will complement the flavor of the mushrooms without overpowering them.

Fortunately, there are a number of great herbs that pair well with mushrooms.

Here are 13 of the best herbs for mushroom risotto:

1. Parsley

Parsley has a clean and peppery flavor that can really brighten up a dish.

It is most commonly used as a garnish but can also be used in cooking.

Parsley is a great herb to use in mushroom risotto because it compliments the mushrooms so well.

The parsley will also add a nice pop of color to the dish.

When using parsley, make sure to chop it very finely.

You can also use both the leaves and stems of the parsley plant.

2. Rosemary

Rosemary is lemony-pine-like (and somewhat peppery) herb that can really take a dish up a notch.

I love adding rosemary to my mushroom risotto for an extra depth of flavor.

A little goes a long way with this herb, so start with just a pinch or two and add more to taste.

You can also use fresh or dried rosemary – both work well.

If you’re using fresh, remove the leaves from the stem and chop them before adding to the dish.

If using dried, simply crumble it between your fingers into the pot.

Rosemary is also great with other earthy flavors like thyme, sage, and oregano, so feel free to experiment and mix things up!

3. Thyme

Thyme dances between earthy and minty (and slightly woodsy) flavors, which is why it goes so well in mushroom risotto.

The herb can be used fresh or dried, and a little goes a long way.

When using thyme in cooking, strip the leaves from the stem and give them a rough chop before adding them to your dish.

If you’re using dried thyme, simply add it in with other spices.

As with most herbs, thyme is best added at the end of cooking so its flavor isn’t overwhelmed.

4. Sage

Sage has a strong, slightly minty (and musky) flavor that can really enhance the flavors in a mushroom risotto.

Sage is also a very versatile herb, so if you’re not a fan of mushrooms, you could easily substitute them for another ingredient (like chicken or shrimp) and the sage would still pair well.

When using sage, a little goes a long way – so start with just a few leaves (or a pinch of the dried herb) and add more to taste.

You can use fresh or dried sage in your dish.

If using fresh sage, remove the leaves from the stem before chopping.

And if using dried sage, be sure to give it a quick chop before adding it to your dish so that the flavor has a chance to release.

5. Oregano

Oregano is a great herb to try in your mushroom risotto for a few reasons.

First, it pairs well with mushrooms. The earthy flavor of the oregano will complement the mushrooms nicely.
Second, it can help to deepen the flavor of the dish overall. The more depth of flavor in a dish, the more satisfying it tends to be.
Third, oregano is a fairly strong herb, so a little goes a long way. This means that you don’t need to use very much of it in order to get good results.

A general rule of thumb is to start with 1/4 teaspoon per cup of rice and then adjust according to taste.

If you find that your dish needs more oregano, add it in increments until you reach the desired flavor profile.

6. Basil

Basil is a balance between sweet and savory (with hints of mint) that can really elevate the flavors in your dish.

If you are looking for a way to take your mushroom risotto up a notch, then consider adding some basil to the mix.

The best way to use basil is to chop it up finely and add it in near the end of cooking.

This will allow the herb to really infuse its flavor into the dish without losing its potency.

A little goes a long way with basil, so start with just a tablespoon or two and then adjust as needed.

7. Chives

Chives have a mild onion flavor (they can be eaten raw or cooked) and make a great addition to any dish where you want a little bit of onion flavor without the overwhelming taste or smell of onions.

They are perfect in a mushroom risotto because they add just the right amount of flavor without overpowering the other ingredients.

Plus, their long, thin shape is perfect for stirring into a thick dish like risotto.

Chives are also really easy to use – simply snip them with a sharp knife (or kitchen scissors) into the desired length and add them to your dish.

You can find chives fresh in the produce section of most grocery stores (look for them near the herbs), or you can buy them dried.

8. Mint

Mint tastes sweet and produces a lingering cool effect in the mouth.

It’s an herb that is used in many cuisines, including Middle Eastern, Indian, Vietnamese, and Chinese dishes.

Mint is also a popular flavor in desserts and cocktails.

In terms of using mint in a mushroom risotto, it can be added in with the other herbs and spices.

A little goes a long way with mint, so start by adding a small amount and then taste as you go.

You could also add some chopped mint leaves as a garnish on top of the risotto once it’s plated.

9. Tarragon

Tarragon has a pungent, licorice-like flavor that can really elevate a dish.

While it is commonly used in French cuisine, it can be used in other dishes as well.

Tarragon goes especially well with mushrooms, making it a great addition to mushroom risotto.

The tarragon will add a depth of flavor to the dish that you may not have had before.

When using tarragon, a little goes a long way.

Start by adding just a teaspoon or so and then taste the dish and see if you want to add more.

You can always add more but you cannot take it away once it is added, so start small and then build up from there.

10. Cilantro

Cilantro has a fresh, citrusy, and/or soapy flavor (depending on who you ask) that can really brighten up a dish.

It’s commonly used in Asian and Latin American cuisine, but can be used in other dishes as well.

If you’re making a mushroom risotto, adding some cilantro at the end can really elevate the flavors and make it more interesting.

Cilantro is also a good source of antioxidants and has anti-inflammatory properties.

When using cilantro, it’s best to use it fresh since the flavor diminishes quickly when it’s dried.

You can store cilantro in the fridge for a few days, or keep it even longer by freezing it.

11. Dill

Dill has a bright, sweet taste (somewhere between anise, parsley, and celery) that can really elevate a dish.

It’s commonly used in pickling, but don’t let that stop you from trying it out in other dishes like mushroom risotto!

Here are some tips for using dill:

If using fresh dill, add it at the end of cooking so its flavor doesn’t get cooked out.
A little goes a long way – start with just a teaspoon or two and add more to taste.
Dill pairs well with other herbs like chives, parsley, and tarragon.
Use dill to brighten up rich dishes like creamy soups or risottos.

12. Lovage

Lovage tastes like celery (with undertones of parsley and hint of anise) and can be used as a celery substitute in many recipes.

It’s perfect in this mushroom risotto because it provides a lovely flavor without overwhelming the other ingredients.

Lovage is also great in soups and stews, or used as a garnish.

If you’re using fresh lovage, add it near the end of cooking so it doesn’t lose its flavor.

Dried lovage can be added at the beginning of cooking.

13. Marjoram

Marjoram has an earthy and woodsy taste (with notes of pine and citrus) that makes it a perfect addition to mushroom risotto.

This herb is also great with poultry, pork, and vegetables.

Here are some tips for using marjoram:

If you’re using dried marjoram, remember that it is more potent than fresh, so you’ll need to use less.
Add marjoram towards the end of cooking so its flavor doesn’t get lost.
Pair marjoram with other strong flavors like garlic, rosemary, or thyme.

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