Mushroom Risotto Recipe | Yummly
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Mushroom Risotto

GIMME SOME OVEN(16)
Matt Sanderson: "Yum! Will substitute some stock for more wine ad…" Read More
8Ingredients
30Minutes
440Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 4 1/2 cups homemade chicken stock
  • 1 Tbsp. extra-virgin olive oil
  • 1 shallot (minced)
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1 Tbsp. butter
  • 16 oz. cremini mushrooms (sliced)
  • 1/2 cup grated Parmesan cheese (freshly)
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    NutritionView More

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    440Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories440Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol25mg8%
    Sodium610mg25%
    Potassium950mg27%
    Protein21g41%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber3g12%
    Sugars8g16%
    Vitamin A10%
    Vitamin C4%
    Calcium20%
    Iron15%

    * 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(16)

    Matt Sanderson a year ago
    Yum! Will substitute some stock for more wine add some BBQ chicken and make double next time and half the amount of cheese in the recipe. Might also add 4 cloves of garlic
    Arelis Pagan 3 years ago
    Excellent. thus is the second time I make it and everyone is going for seconds. This second time I added a minced glove of garlic. Simply delicious!!
    McKinney 3 years ago
    Excellent. Creamy, chewy and full of flavor. My new go-to for Risotto.
    Adelle 3 years ago
    This was delicious ! Will make it again :)
    Murphy 3 years ago
    Fantastic Added a bit mouse oaprmesan and it was amazing thank you so much
    Tina K. 4 years ago
    very good even my kids enjoyed it
    Liz Sullivan 4 years ago
    Awesome recipe, would definitely make it again. I didn't use the wine and it was still delicious.
    amazing... added little heavy cream at the end and sprinkle with parsley
    Sheema A. 4 years ago
    Meh. I actually made this with only 4 cups of stock, and the texture of the risotto ended up being way too stodgy and sticky. Plus, I would recommend adding some salt towards the end, otherwise it's a bit tasteless. I must've done something wrong, considering how much other people loved this recipe - but this isn't the first time I've tried making risotto, and other recipes I followed turned out perfectly. So I'm not sure what went wrong with this one, sadly I was not impressed. Unfortunately given the time and effort I had to put into this (it definitely did NOT take me 30 mins!!), I'm not likely to try it again.
    Erin 4 years ago
    Best risotto I’ve ever made! The first time i made it exactly as described, it was amazing. The second time, It definitely took me a little longer but probably because i lack the ability to stick to a recipe without adding my own renditions: 1. I didn’t have shallots so i used garlic and scallions. Also added some crushed red peppers 2. I let risotto absorb a lot in between broth add-ins (I tend to slightly grill the rice before adding more broth) 3. Before adding mushroom mix to the rice mix, I added a very small amount of milk to the rice to make it a bit creamier 4. Simmered the mushrooms in the recommended amt of butter and added some more white wine My boyfriend and I love adding as many flavors and sauces to a meal as possible so I wouldnt recommend these changes to everyone but it certainly adds extra zest:) Thanks for sharing this recipe!
    Ricardo Rmg 4 years ago
    awesome! great recipe
    wendy melgin 4 years ago
    Excellent. Use vegetable stock and make it vegetarian, no need to use chicken stock. I also added minced garlic to the shallots.
    Karen T. 5 years ago
    Delicious, but time-consuming. Worth it!
    Leonor T. 5 years ago
    Great recipe! I did few variations and worked well too: I cooked the mushrooms and dried tomatoes together with the rice in the pan, I added chilli flakes, parsley, pepper, and a bit of Gouda cheese. I served the risotto with cilantro leaves on top and a salmon steak. Delicious!
    Kristi Dagdagan 5 years ago
    Amazingly delicious! Followed the recipe to a tee (ok, I added some wine, salt, and pepper to the mushrooms while cooking) and it was amazing! Patience is definitely the key to this recipe. Flavor was very good - exactly what I was craving!
    Daffern 6 years ago
    My first time making risotto. Amazing! Will definitely again. Boyfriend loved it. Jusy be patient while cooking.

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