Italy / Main dishes

Mushroom risotto

Name: Mushroom risotto
Prep time: 15 min
Cook time: 35 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 300 g arborio rice; 300 g mushrooms, sliced; 1 onion, finely diced; 1100 ml hot vegetable stock; 25 g butter; 1 tbsp olive oil; 50 g Parmesan, grated

Creamy rice with browned mushrooms and Parmesan.

Prep15 min

Cook35 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Brown mushrooms in oil in a wide pan for eight minutes and set aside. Keep stock hot in another saucepan.
Soften onion in half the butter for five minutes. Add rice and stir for two minutes.
Add stock a ladle at a time, stirring regularly and adding more after most liquid absorbs, for about 20 minutes until rice is tender.
Fold in mushrooms, remaining butter and Parmesan. Loosen with stock if needed and serve immediately.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 444 kcal
Protein: 13.6 g
Carbs: 67.2 g
Fat: 13.2 g
Fibre: 2.2 g
Total sugar: 3.7 g
Sodium: 1025 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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