Mushroom Risotto Recipe | Yummly

Mushroom Risotto

bryce: "good asf. patience is key. low heat" Read More
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  • 2 cups baby bella mushrooms (sliced)
  • 2 cups arborio rice
  • 1 teaspoon olive oil
  • 3 teaspoons butter
  • 2 shallots (minced)
  • 1 cup white wine
  • 8 cups fat free chicken stock (or vegetable stock)
  • salt
  • pepper
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons chopped parsley
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    NutritionView More

    Sodium18% DV420mg
    Fat14% DV9g
    Protein29% DV15g
    Carbs31% DV94g
    Fiber16% DV4g
    Calories550Calories from Fat80
    Total Fat9g14%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat80
    Total Carbohydrate94g31%
    Dietary Fiber4g16%
    Vitamin A25%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    bryce a year ago
    good asf. patience is key. low heat
    Teare a year ago
    good taste even when i screw it a bit
    Cherie Ritchie a year ago
    Perfect! I would do it again
    Karen 2 years ago
    I halved the recipe. Mmmmmmmmm so good!
    Roberto 2 years ago
    I followed the recipe just the way it said and came delicious. A keeper
    Nicole A. 2 years ago
    Turned out great! I added some peas and chicken sausage to make a one-dish meal out of it. And I could always do with more cheese... but, you know, dealer’s choice. 😄
    Cathline A. 2 years ago
    So easy and was so good! My 1.5 year old loved it too!
    Amazing flavor! It is quite easy to make, but takes a bit of time before it absorbs the stock. Will make this again, on one of less busy evenings.
    Jean Despatie 3 years ago
    Very nice and creamy, this risotto was the highlight of the meal, it is easy to make but does require constant mixing and supervision, like all risotto. Interestingly enough the directions call for garlic but there is no mention of it in the ingredients? I used 3 garlic cloves and it worked fo me.
    Connie Holboy 3 years ago
    Wow. Yummy. Pretty easy to make but a little time-consuming. And, oh my, it was very very good! I will definitely make this again sometime!
    Jessica DeWitt 3 years ago
    Very flavourful. I used a different kind of mushroom and long grain rice and it still turned out well. Only complaint is that it took much longer to prepare than quoted.
    Nica V. 4 years ago
    Delicious! I used the basic risotto recipe method but substituted with black rice and omitted the cheese.
    Rachel C. 4 years ago
    It was delicious! I mixed Asiago and Parmesan cheese for a little extra flavor. As A bonus, it reheats well for lunch the next day!

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