Roasted Mushroom Risotto With Parsley Recipe

Name: Roasted Mushroom Risotto With Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto Blanco (Recipe 310695); 2 pints chicken stock; 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 head celery, finely chopped; 2 cups risotto rice; 2 cups dry white wine or 2 cups vermouth; sea salt; black pepper, freshly ground; 5 tablespoons butter; 4 ounces parmesan cheese, finely grated; Additional Ingredients; 7 ounces wild mushrooms, cleaned and torn; olive oil; sea salt; black pepper, freshly ground; 1 bulb of garlic, cloves peeled and halved; 1 bunch fresh thyme, leaves picked; 1 tablespoon butter; 1 bunch fresh parsley, very finely chopped; 1 lemon; parmesan cheese, grated

Servings: persons

Risotto Blanco (Recipe 310695)
2 pints chicken stock
2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/2 head celery, finely chopped
2 cups risotto rice
2 cups dry white wine or 2 cups vermouth
sea salt
black pepper, freshly ground
5 tablespoons butter
4 ounces parmesan cheese, finely grated
Additional Ingredients
7 ounces wild mushrooms, cleaned and torn
olive oil
sea salt
black pepper, freshly ground
1 bulb of garlic, cloves peeled and halved
1 bunch fresh thyme, leaves picked
1 tablespoon butter
1 bunch fresh parsley, very finely chopped
1 lemon
parmesan cheese, grated

1
Preheat the oven to 400 degrees.
2
Start making your risotto bianco.
3
When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil.
4
Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper.
5
Add the garlic, thyme, and butter and mix together.
6
Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.
7
At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley.
8
Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors.
9
Divide between the plates and sprinkle over the remaining mushrooms.
10
Serve with grated Parmesan.

995

kcal

Calories

Fat

116

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

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 24 ingredients. The key ingredients include: Risotto Blanco (Recipe 310695), 2 pints chicken stock, 2 tablespoons olive oil, 2 tablespoons butter, and more.

Yes, Roasted Mushroom Risotto With Parsley 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.

That's it — enjoy your meal!

Roasted Mushroom Risotto With Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions