Mushroom Risotto

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Savory mushrooms + creamy rice = heavenly!


6 minutes

Prep time

25 minutes

Cook time

410 cal.

Per serving


Stovetop, Pot (small), Frying pan


Broth (vegetable)

Step 1

Keep the veggie stock hot in a small pot over low heat.


Step 2

Peel & mince the shallot.


Step 3

Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.

White wine
Rice (Arborio)

Step 4

Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Broth (vegetable)
Rice (Arborio)

Step 5

Add a ladleful of stock. Stir until it's absorbed.

Broth (vegetable)
Rice (Arborio)

Step 6

Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.

Mushrooms (baby bella, whole)

Step 7

Clean & slice the mushrooms.


Step 8

Peel & mince the garlic.

Mushrooms (baby bella, whole)

Step 9

Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.

Parmesan (grated)

Step 10

Add the parmesan to the rice & stir to combine.

Mushrooms (baby bella, whole)

Step 11

Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy410 cal.
Fat9 g
Carbohydrates63 g
Protein12 g
Fiber4 g

On average, one serving of the recipe "Mushroom Risotto" contains 410 Energy, 9 g of Fat, 63 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.

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Mushroom Risotto