Mushroom Risotto

Mushroom Risotto - Plattershare - Recipes, food stories and food lovers
4.70 from 6 votes
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Italian
Recipe Taste: Salty, Savoury
Calories 486 kcal
Servings 4


  • 6 cup Vegetables or broth broth
  • 3 tbsp Olive Oil
  • 1 pound Mushroom thinly sliced
  • 2 Shallots diced
  • 1 1/2 cup Rice arborio
  • 1/2 cup White Wine dry
  • 1-2 tsp Salt to taste, or as per taste
  • Black Pepper freshly ground, to taste
  • 4 tbsp Butter
  • 1/3 cup Parmesan Cheese freshly grated


  • In a saucepan warm the broth over low heat.
  • Warm 2 tablespoon olive oil in a large saucepan over medium high heat.
  • Stir in the mushroom and cook until soft about 3 mins. Remove mushroom and their liquid and set aside.
  • Add 1 tablespoon olive oil to skillet and stir in the shallots. Cook 1 minute.
  • Add rice stirring to coat with oil about 2 mins. When the rice has taken on a pale golden color pour wine stirring consistently until the wine is fully absorbed.
  • Add 1/2 cup broth to the rice and stir in till the broth is absorbed.
  • Continue adding broth 1/2 cup at a time stirring continuously until the liquid is absorbed and the rice is al dente about 15 to 20 minutes.
  • Remove from heat and stir in mushroom with their liquid butter and parmesan.
  • Season with salt and pepper to taste.
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4.70 from 6 votes

Recipe Nutrition

Calories: 486kcal | Carbohydrates: 71g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1737mg | Potassium: 494mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1190IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 4mg

Khushboo Shaw
Khushboo Shaw

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