Mushroom Risotto Recipe | Yummly
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Mushroom Risotto

Substantia Nigra: "I made adjustments as I went through. Two shallot…" Read More
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  • 2 cups baby bella mushrooms (sliced)
  • 2 cups arborio rice
  • 1 tsp. olive oil
  • 3 tsp. 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 Tbsp. chopped parsley
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    NutritionView More

    Unlock full nutritional details with subscription

    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.


    Substantia Nigra 6 months ago
    I made adjustments as I went through. Two shallots may be too much, I used one shallot and it was delicious. The 8 cups of chicken stock was a waste, next time I’ll use 4 cups instead of 8. Everything else worked perfectly!
    Fogarty a year ago
    I doubled my recipe and it turned out amazing I had enough for everyone’s lunches the next day! Paired perfectly with a glass of white wine or an aromatic Gin & tonic
    Kara a year ago
    Yummy! I modified it and added asparagus. Will definitely make it again!
    Zen Princess a year ago
    Added puhlenty of vino! And spinach! It’s all about balance! YUM!
    Sarah H. a year ago
    Amazing! I used sushi rice and it turned out well
    Cathy P. a year ago
    This was a great success! I loved the creamy mixed flavours and so did my husband! Will be making it again!
    sue s. a year ago
    Will make this again! Very delicious
    Deanna 2 years ago
    This is now a favorite! So rich and delicious.
    dechat20 2 years ago
    One of my favorite recipes! Once the cutting is done it’s super easy. Though it takes a little time and patience, the end result is totally worth it!
    bryce 3 years ago
    good asf. patience is key. low heat
    Teare 3 years ago
    good taste even when i screw it a bit
    Roberto 4 years ago
    I followed the recipe just the way it said and came delicious. A keeper
    Nicole A. 4 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 Arellano 4 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 5 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 5 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 5 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. 6 years ago
    Delicious! I used the basic risotto recipe method but substituted with black rice and omitted the cheese.
    Rachel Calhoun 6 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!