Wild Mushroom Risotto Recipe

Name: Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup sweet onion (diced); 2 tblespoons basil infused olive oil; 3.5 oz Oyster Mushrooms (roughly chop); 3.8 oz Shitake Mushrooms (roughly chop); 1//2 cup each Baby bella mushrooms & white button mushrooms (sliced); 4 cloves garlic (minced); 1/2 cup white wine (med sweet); 1 cup Arborio Rice; 3 cups fat free, low sodium chicken broth; 1/4 cup each grated asiago and parmesan cheese; 1/4 cup fresh parsley &/or basil; Salt and pepper to taste

Servings: persons

1-1/2 cup sweet onion (diced)
2 tblespoons basil infused olive oil
3.5 oz Oyster Mushrooms (roughly chop)
3.8 oz Shitake Mushrooms (roughly chop)
1//2 cup each Baby bella mushrooms & white button mushrooms (sliced)
4 cloves garlic (minced)
1/2 cup white wine (med sweet)
1 cup Arborio Rice
3 cups fat free, low sodium chicken broth
1/4 cup each grated asiago and parmesan cheese
1/4 cup fresh parsley &/or basil
Salt and pepper to taste

1
caramelize onion in olive oil
2
add muchrooms and a couple good pinches salt. Stir until mushrooms begin to stick. Stir in wine and garlic and deglize the pan. continue to cook until most of the liquid is gone.
3
Remove from pan and add rice. toast rice until it begins to smell nutty. return onion and mushroom mixture to the pan. add broth about 1/2 cup at a time and cook until almost absorbed until adding more. cook this way addinng broth and cooking about 20 minutes or until rice is al dente and most of the liquid is absorbed, but dish remains creamy adding more or less broth as necessary.
4
Taste for spices, add salt and pepper to taste.
5
Stir in cheese and herbs, reserving a little cheese and herbs for garnish.
6
Serve hot

969

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1-1/2 cup sweet onion (diced), 2 tblespoons basil infused olive oil, 3.5 oz Oyster Mushrooms (roughly chop), 3.8 oz Shitake Mushrooms (roughly chop), and more.

Yes, Wild 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.

That's it — enjoy your meal!

Wild Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions