Mushroom Risotto – a delicious recipe with chicken stock, white wine, butter, olive oil, onion, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Pour the chicken stock and white wine into a pot and heat it up. Make sure the chicken stock and wine do not boil.
2
Put the butter into a separate frying pan, cook it on medium heat, and let it melt. Once melted add the olive oil and onion and stir everything together until the onion becomes transparent.
3
Add the mushrooms into the pan and let them cook for 4 minutes.
4
Add the rice and and mix everything together. Let the rice cook for about 1 minute and then begin adding the hot chicken stock and wine mixture little by little (3/4 of a cup at a time). Mix everything together until all of the liquid evaporates.
5
Let the rice cook for another 30 to 40 minutes or until you notice the rice gaining a soft and somewhat creamy texture.
6
Turn off the stove and add the cheese on top of the rice. Let the cheese melt and then mix everything together.
7
Serve on a plate and place some fresh parsley on top for.
344
kcal
Calories
13
g
Fat
26
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups chicken stock, 1 cup dry white wine, 1 teaspoon butter, 1 tablespoon olive oil, and more.
Yes, Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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