Risotto with Wild Mushrooms, Pine Nuts and Parsley

Name: Risotto with Wild Mushrooms, Pine Nuts and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 tablespoons raw pine nuts; 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed; 2 cups risotto rice; 1 1/2 cups dry white wine; 10 cups warm chicken broth, water or a combination; Sea salt and freshly ground black pepper; 4 tablespoons unsalted butter; 3 ounces freshly grated Parmesan; Sea salt; 1/2 cup mascarpone cheese, at room temperature; 3 tablespoons olive oil; 1 tablespoon unsalted butter; 1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved; Sea salt and freshly ground black pepper; 2 tablespoons freshly chopped parsley

Servings: persons

3 tablespoons olive oil
3 tablespoons raw pine nuts
1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
2 cups risotto rice
1 1/2 cups dry white wine
10 cups warm chicken broth, water or a combination
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter
3 ounces freshly grated Parmesan
Sea salt
1/2 cup mascarpone cheese, at room temperature
3 tablespoons olive oil
1 tablespoon unsalted butter
1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped parsley

1
1.
2
For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat.
3
Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes.
4
Remove the pine nuts and set aside.
5
Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic.
6
Season with 1 teaspoon sea salt.
7
Cook, stirring frequently, until softened but not brown, about 15 minutes.
8
2.
9
Increase the heat to high and stir in the rice.
10
Cook, stirring, until the rice is lightly toasted, about 2 minutes.
11
Add the wine and keep stirring until the liquid has almost completely evaporated.
12
Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot.
13
Cook, stirring, until most of the liquid has evaporated.
14
Keep adding the broth, one ladle at a time, stirring until each portion is absorbed.
15
Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total.
16
Stir in the butter, Parmesan and mascarpone.
17
Stir in toasted pine nuts.
18
3.
19
For the topping: Meanwhile, heat the oil and butter in a large skillet.
20
Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes.
21
Season with salt and pepper.
22
4.
23
Divide the risotto between 4 bowls.
24
Top with the mushrooms and parsley.
25
Serve warm.

1936

kcal

Calories

Fat

Carbs

211

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 tablespoons raw pine nuts, 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed, 2 cups risotto rice, and more.

Yes, Risotto with Wild Mushrooms, Pine Nuts and Parsley 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!