Mushroom Risotto

SIMPLY RECIPES (39)
Nixon: "Very tasty! I used vegetable broth and cut the re…" Read More
10Ingredients
55Minutes
520Calories

Ingredients

US|METRIC
  • 2 tablespoons butter
  • 2 cups mushrooms (flavorful, such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces)
  • 2/3 cup brandy (vermouth, or dry white wine)
  • 6 cups chicken stock (*, use vegetable stock for vegetarian option)
  • 1/3 cup shallots (peeled and minced, OR 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups arborio rice (or other risotto rice)
  • 1/3 cup grated Parmesan cheese (freshly)
  • ground black pepper
  • salt
  • 2 tablespoons fresh parsley (chopped, or chives)
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    NutritionView More

    520Calories
    Sodium30% DV710mg
    Fat15% DV10g
    Protein35% DV18g
    Carbs23% DV70g
    Fiber12% DV3g
    Calories520Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol25mg8%
    Sodium710mg30%
    Potassium530mg15%
    Protein18g35%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A10%
    Vitamin C6%
    Calcium10%
    Iron20%

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

    Reviews(39)

    Nixon 4 months ago
    Very tasty! I used vegetable broth and cut the recipe in half. I did not have the Parmesan cheese but it was still very creamy.
    Lee-Smith 5 months ago
    Was amazing! I got lots of compliments from making this dish. Currently making it again now
    Tariq Meslat 7 months ago
    Perfect recipe. I would make it again and again
    Teresa 7 months ago
    Will make again. Great recipe, would only add more cheese
    Andrés F. Vélez 7 months ago
    Just perfect! Easy and delicius!
    Hanz Litz 8 months ago
    Great recipe, we make it all the time.
    Angela F. 8 months ago
    Tasty however,took nearly an hour to make with brown rice.
    Linda F. 8 months ago
    Was easy to make, and my family loved it definitely putting this into my permanent recipe box.
    Danielle Rudelle 9 months ago
    Turned out great. Just keep stirring!
    Paul Babaubun 9 months ago
    a little bit too salty.
    Jabin Kurien 9 months ago
    Great. Would make it again
    sam sincuba 9 months ago
    Fantastic. The power or kinetic energy 😍😍😍
    Schumann 10 months ago
    Very delicious! just keep stirring and you'll get there!
    Agata a year ago
    Easy winter fav! So flavorful!
    Preetam a year ago
    Great. Family loved this n gave a chef prize
    Gerardo Sosa a year ago
    it was ok, I had trouble getting the rice the perfect cooked.
    Kate a year ago
    I’ve never cooked risotto before so it was probably user error but it didn’t cook all the way. Other than that this was delicious and easy to make!
    Kelsey a year ago
    So delicious! I added chicken and extra mushrooms. My favorite risotto recipe so far!
    Stu a year ago
    Excellent. Keep the flow of broth steady and keep stirring.
    Irina S. a year ago
    I doubled the mushrooms, it tasted great!
    Milissa MacLeod a year ago
    This was awesome! Replaced the mushrooms with spinach and added finely freshly grated 1/3 cup Romano & 1/3 cup asiago cheese & 1/3 cup Parmesan! Family thought it was the best Risotto they've ever had!
    Frances Brent a year ago
    I just don’t use white rice, so the use of brown rice sabotaged things a bit. Mainly it greatly increasing cooking and stirring time. End result might be a bit chewy for some, but I enjoyed it and thought it worth the extra time. I used brown balsamic rice, vermouth, portobello mushrooms and beef broth.
    Boutilier a year ago
    Was delicious , easiest risotto and tastiest I’ve ever made
    I didn’t have enough stock ready.had to make more on the fly while still trying to stir
    Shaun L. a year ago
    It was brilliant! I doubled the Shitake mushrooms, and added cubed Italian sausage (100g) which was fried separately, and using the oil from the sausage instead.
    Madison Wright 2 years ago
    Very tasty! I used 5 cups of chicken stock instead of 6 and it turned out nicely.
    Petrova 2 years ago
    Delicious! Will definitely make it again!
    Hassan ElKady 2 years ago
    Turned out great! I didn't use Brandy or a substitute, though.
    Leilani M. 2 years ago
    Excellent my first successful risotto recipe!
    Aloha 2 years ago
    Excellent added bacon and garlic.....!

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