Really Easy Mushroom Risotto Recipe | Yummly

Really Easy Mushroom Risotto

BBC(18)
Courtney Grady: "SO GOOD! Like risotto from a restaurant. Didn’t h…" Read More
13Ingredients
60Minutes
520Calories
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Ingredients

US|METRIC
  • 1 tablespoon dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 225 grams chestnut mushrooms (sliced)
  • 350 grams arborio rice
  • 150 milliliters dry white wine
  • 1.2 liters vegetable stock
  • 2 tablespoons fresh parsley (chopped)
  • 25 grams butter
  • salt
  • freshly ground black pepper
  • freshly grated Parmesan (or similar vegetarian hard cheese, to serve)
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    NutritionView More

    520Calories
    Sodium65% DV1550mg
    Fat23% DV15g
    Protein22% DV11g
    Carbs26% DV79g
    Fiber16% DV4g
    Calories520Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol20mg7%
    Sodium1550mg65%
    Potassium350mg10%
    Protein11g22%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate79g26%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A20%
    Vitamin C10%
    Calcium10%
    Iron25%

    * 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(18)

    Courtney Grady a month ago
    SO GOOD! Like risotto from a restaurant. Didn’t have any dried mushrooms so made it without them and it was still delicious
    Sandra G. 2 months ago
    Yummy 😋 creamy and delicious. Easy to make.
    Adam Clements 3 months ago
    Delicious. Will certainly have again.
    Julie Reid 4 months ago
    Very tasty ,I added some Parmesan to it instead of butter to give it some creaminess ,delicious will defo make it again ,think I may add ham next time
    Shelby Tipton 6 months ago
    Delicious! I used one portobello and 8oz button mushrooms instead of the mushroom it called for, and it turned hot great.
    Steph Quintana 7 months ago
    lovley and easy to make
    Chris Jones 7 months ago
    Good. Tastes good, smells delicious. Served with some sautéed cabbage.
    Recipe is pretty easy for anyone unused with risotto. In my case, I prefere my risotto a bit more al dente. I put 900 ml of veggies stock and I could have used less. Something like 700-800 ml. I also mixed gratted parmesan (mix of parmesan, reggiano and romano) at the end of cooking, not as dressing.
    Nadine 8 months ago
    I mixed some parmesan in with the butter. More tastier! Very nice and easy to make.
    Lerigny 9 months ago
    Lovely recipe. Recipe didn’t call for stock to be heated but I did as every risotto I ever made uses hot stock. Drizzle a little olive oil over the risotto once plated nice finish.
    Longknife 10 months ago
    Great risotto. I used a mix of field and button mushrooms and no dried porcini. 11 year old that can’t stand mushrooms ate 2 bowls ( we did pick the large bits of mushrooms out before serving but). Will be making this again.
    Simone Cilliers a year ago
    I made this last week and it was a big hit. I couldn't find dried porchini mushrooms so I added a mix of shiitake, king oyster, shimeji and portobellini mushrooms. The recipe is straight forward and so easy to follow.
    Gem a year ago
    Tasty! & easy cooking
    Holt a year ago
    very nice indeed. will definitely make again
    Gabriela Lacerda a year ago
    Easy and delicious !
    Chris B. a year ago
    Pretty good... everyone liked it. I'll probably make some alterations next time to boost the flavor.
    Joshua a year ago
    very nice and tasty. the citizens of my world really liked it.
    Nuno Alves a year ago
    Great dish, will do it again.

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