Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 3.5 oz cremini mushrooms, sliced; 7 oz button mushrooms, sliced; 3.5 oz oyster mushrooms, sliced; 2 cloves garlic, minced; 1 None large onion, finely chopped; 14 oz Arborio rice; 1/3 cup dry white wine; 1/3 cup dried porcini mushrooms, rehydrated in 1/2 cup hot water for 15 mins, drained, liquid reserved; 6 cups hot chicken stock (or vegetable stock); 1.5 oz Parmesan cheese, grated

Servings: persons

1/2 cup butter
3.5 oz cremini mushrooms, sliced
7 oz button mushrooms, sliced
3.5 oz oyster mushrooms, sliced
2 cloves garlic, minced
1 None large onion, finely chopped
14 oz Arborio rice
1/3 cup dry white wine
1/3 cup dried porcini mushrooms, rehydrated in 1/2 cup hot water for 15 mins, drained, liquid reserved
6 cups hot chicken stock (or vegetable stock)
1.5 oz Parmesan cheese, grated

1
Melt 2 1/2 tbsp butter in a large, heavy-bottomed pan. Cook cremini, button and oyster mushrooms until softened and browned. Add garlic and cook, stirring, until fragrant. Set aside.
2
Melt 3 1/2 tbsp butter, add onion and cook, stirring, until soft. Increase heat and add rice. Add wine and simmer, uncovered, until liquid evaporates. Combine porcini mushrooms and reserved liquid with chicken stock. Add stock, 1/2 cup at a time, stirring between additions until liquid absorbs. This should take around 20 mins.
3
Add mushrooms, Parmesan and remaining butter. Season and serve immediately.

1239

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1/2 cup butter, 3.5 oz cremini mushrooms, sliced, 7 oz button mushrooms, sliced, 3.5 oz oyster mushrooms, sliced, 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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