Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 cups arborio rice; 1/2 cup dry Sauvignon Blanc wine; 2 1/2 cups chicken or vegetable broth; Salt; 2 tablespoons unsalted butter; 10 ounces fresh porcini and chanterelle mushroom, sliced; 1/4 cup diced onion; 1 clove garlic, minced; Freshly ground black pepper; 2 tablespoons chopped fresh parsley; 4 tablespoons grated Parmesan

Servings: persons

2 tablespoons olive oil
1 1/2 cups arborio rice
1/2 cup dry Sauvignon Blanc wine
2 1/2 cups chicken or vegetable broth
Salt
2 tablespoons unsalted butter
10 ounces fresh porcini and chanterelle mushroom, sliced
1/4 cup diced onion
1 clove garlic, minced
Freshly ground black pepper
2 tablespoons chopped fresh parsley
4 tablespoons grated Parmesan

1
Heat the oil in a large skillet over medium heat.
2
Add the rice and cook for 2 minutes.
3
Add the wine and stir until it is completely evaporated.
4
Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes.
5
Heat the butter in another skillet.
6
Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes.
7
Add the parsley to finish and remove from the heat.
8
When the rice is cooked stir in the mushroom mixture and Parmesan and serve.
9
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
10
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups arborio rice, 1/2 cup dry Sauvignon Blanc wine, 2 1/2 cups chicken or vegetable broth, 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.

That's it — enjoy your meal!

Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions