Creamy Mushroom Risotto Recipe


  • 1 tablespoon olive oil
  • 12 oz mushrooms any variety, thinly sliced
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1 cup arborio rice
  • 1/2 cup white wine or extra broth
  • 3 cups chicken broth divided, or mushroom broth
  • 1/3 cup freshly grated Parmesan cheese


  1. Warm the broth in the microwave.
  2. Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
  3. Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
  4. Add wine and cook until evaporated while stirring. Add warmed broth 1/2 cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
  5. Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

Nutrition Facts

Calories: 358

Fat: 13g

Saturated Fat: 6g

Cholesterol: 22mg

Sodium: 831mg

Potassium: 586mg

Carbohydrates: 46g

Fiber: 3g

Sugar: 3g

Protein: 11g

Vitamin A: 247%

Vitamin C: 15%

Calcium: 109%

Iron: 3%

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