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Risotto with mushrooms


Rate this recipe 4.6/5 (13 Votes)
Risotto with mushrooms 1 Picture


  • 8 oz round risotto rice
  • 2 1/2 cups of mushrooms
  • a bunch of parsley
  • 1 onion
  • 2 tablespoons olive oil
  • scant 1/2 cup cream
  • 1 tablespoon grated Parmesan cheese
  • One and a half times the volume of rice in broth


Servings 4
Level of difficulty Easy
Preparation time 35mins
Cooking time 30mins
Cost Average budget


Step 1

- In a saucepan heat the olive oil.
- Melt the onion with half the parsley. - Add mushrooms, cleaned and cut into pieces.
- Sauté a few minutes.
- Add rice and mix
- Sauté rice, onions and mushrooms.
- Add a ladleful of stock and stir constantly until absorbed and then re-add the broth and keep going until rice al dente.
- When the rice is cooked add the cream, Parmesan cheese and remaining parsley. - Serve immediately.

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