Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 6 cups hot Swanson chicken broth; ⅓ cup butter, salted; 8 ounces sliced mushrooms; 1 large onion, finely chopped; 1 -2 tablespoon minced garlic; 1 ½ cups mahatma rice; ¾ cup white wine; 3 tablespoons butter; 1 ¼ cups grated romano cheese; 2 -3 tablespoons finely chopped fresh basil; salt and black pepper

Servings: persons

6 cups hot Swanson chicken broth
⅓ cup butter, salted
8 ounces sliced mushrooms
1 large onion, finely chopped
1 -2 tablespoon minced garlic
1 ½ cups mahatma rice
¾ cup white wine
3 tablespoons butter
1 ¼ cups grated romano cheese
2 -3 tablespoons finely chopped fresh basil
salt and black pepper

1
Heat the chicken broth in a saucepan over medium heat; reduce the heat to low and cover the saucepan to keep hot.
2
In another saucepan, melt 1/3 cup butter over medium-low heat and add in onion and mushrooms and saute until tender, but not brown.
3
Add in garlic and stir for about 2 minutes.
4
Increase heat slightly and add in the rice; stir for 1 minute.
5
Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
6
Add white wine, and stir until absorbed.
7
Add in another 1 cup broth, and stir until absorbed.
8
Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
9
Stir in 3 tablespoons butter and 1-1/4 cup grated Romano cheese; mix to combine.
10
Season with salt and pepper.
11
Serve in a bowl, and sprinkle with chopped basil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 cups hot Swanson chicken broth, ⅓ cup butter, salted, 8 ounces sliced mushrooms, 1 large onion, finely chopped, 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.

Mushroom Risotto

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