Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 8 cups broth (I use mushroom); 1/4 cup butter; 2 tablespoons olive oil; 2 cups onions, finely chopped; 2 cups mushrooms, finely chopped; 2 garlic cloves, minced; 1 1/2 cups arborio rice; 1/4 cup white balsamic vinegar; 2/3 cup parmesan cheese, grated; 3 tablespoons fresh parsley; salt & freshly ground black pepper (optional)

Servings: persons

8 cups broth (I use mushroom)
1/4 cup butter
2 tablespoons olive oil
2 cups onions, finely chopped
2 cups mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups arborio rice
1/4 cup white balsamic vinegar
2/3 cup parmesan cheese, grated
3 tablespoons fresh parsley
salt & freshly ground black pepper (optional)

1
Bring the broth to a simmer. Keep the broth warm over very low heat.
2
Melt the butter.
3
Add olive oil.
4
Add the onions and saute until brown.
5
Add the white mushrooms and garlic.
6
Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
7
Stir in the rice and let it toast for a few minutes.
8
Add the vinegar; cook until it is absorbed.
9
Add 1 cup of hot broth.
10
Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
11
Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
12
Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
13
Add parsley right before cooked.
14
Mix in the Parmesan.
15
Season with salt and pepper, to taste.

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: 8 cups broth (I use mushroom), 1/4 cup butter, 2 tablespoons olive oil, 2 cups onions, 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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