Red Wine Risotto With Mushrooms Recipe

Name: Red Wine Risotto With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups chicken broth; 3 tablespoons unsalted butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 cup Arborio rice; 1/2 cup dry red wine; 1 (8 ounce) package sliced cremini mushrooms; 1/2 cup grated Parmesan cheese; 1/3 cup grated mozzarella cheese; 1/4 cup chopped fresh parsley; salt and ground black pepper to taste

Servings: persons

3 1/2 cups chicken broth
3 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry red wine
1 (8 ounce) package sliced cremini mushrooms
1/2 cup grated Parmesan cheese
1/3 cup grated mozzarella cheese
1/4 cup chopped fresh parsley
salt and ground black pepper to taste

1
Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
2
Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
3
Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
4
Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.

689

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 11 ingredients. The key ingredients include: 3 1/2 cups chicken broth, 3 tablespoons unsalted butter, 1 small onion, finely chopped, 3 cloves garlic, minced, and more.

Yes, Red Wine Risotto With Mushrooms falls under the Soups & Stews 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!

Red Wine Risotto With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions