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Mushroom Risotto


Rate this recipe 4/5 (4 Votes)


  • 3 cups chicken broth
  • 2 tbsp. olive oil
  • 1 lb. mushrooms, sliced thinly
  • 1 shallot, diced
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • slat and pepper to taste
  • 2 tbsp. finely chopped chives
  • 2 tbsp. butter
  • 1/4 cup parmesan cheese


Level of difficulty Average
Cost Average budget


Step 1

Warm chicken broth over low heat.

Step 2

In a separate saucepan, cook mushrooms in 1 tbsp. olive oil until softened. Set aside.

Step 3

Cook shallots in the remaining olive oil for 1 minute. Stir in rice and cook for another 2 minutes.

Step 4

When the rice is slightly toasted, add in white wine. Stir constantly until it is absorbed.

Step 5

Add 1/2 cup of chicken broth at a time, stirring until it is absorbed.

Step 6

Continue for about 15-20 minutes, until the rice is cooked and al dente.

Step 7

Remove from heat. Stir in mushrooms, butter, chives and parmesan. Season with salt and pepper to taste.


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