Author: Simple Foodie

Mushroom Risotto


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Cooking Time:
Servings: 6

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2 reviews
Mushroom Risotto Recipe. Creamy risotto with the rich flavor of sautéed mushrooms. Oh my mouth watering goodness.


chicken broth 6 1/2 cups
olive oil 1/4 cup divided
garlic clove 2 crushed
button mushroom 1/2 lb sliced
unsalted butter 2 Tbsps
Arborio rice 2 cups
white wine 1/4 cup
whipping cream 1/4 cup
Italian parsley 1 Tbsp chopped
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste
Parmesan cheese 1/2 cup grated


  1. In a saucepan bring the chicken broth to a simmer over medium heat.
  2. Heat 1/2 of the olive oil in a saucepan over medium heat. Add the mushrooms and garlic and sauté for 3 to 4 minutes until the mushrooms are wilted. Remove and set aside.
  3. In the saucepan heat the remaining olive oil over medium heat. Stir in a 1/3 of the unsalted butter.
  4. Stir in the Arborio rice and toast for 5 to 7 minutes. Constantly stir the rice to prevent burning.
  5. Stir in the white wine. Add 1 1/2 cups of the simmering chicken broth. Continue to stir the Arborio rice until the broth is absorbed.
  6. Add an additional 1/2 cup of broth and continually stir until the broth is absorbed. Repeat until the broth is all used up.
  7. Stir in the reserved mushrooms and garlic.
  8. Stir in the remaining unsalted butter, whipping cream, Italian parsley, and grated Parmesan cheese..
  9. Add salt and black pepper to taste. Serve immediately.