Mushroom Risotto

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Savory mushrooms + creamy rice = heavenly!


6 minutes

Prep time

25 minutes

Cook time

410 cal.

Per serving


Stovetop, Pot (small), Frying pan


Broth (vegetable)

Step 1

Keep the veggie stock hot in a small pot over low heat.


Step 2

Peel & mince the shallot.


Step 3

Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.

White wine
Rice (Arborio)

Step 4

Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Broth (vegetable)
Rice (Arborio)

Step 5

Add a ladleful of stock. Stir until it's absorbed.

Broth (vegetable)
Rice (Arborio)

Step 6

Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.

Mushrooms (baby bella, whole)

Step 7

Clean & slice the mushrooms.


Step 8

Peel & mince the garlic.

Mushrooms (baby bella, whole)

Step 9

Add a dab of butter to a pan over medium-high heat. Cook the mushrooms & garlic in the pan for 5-7 min.

Parmesan (grated)

Step 10

Add the parmesan to the rice & stir to combine.

Mushrooms (baby bella, whole)

Step 11

Add the mushrooms to the risotto & stir. Season with salt & pepper. Garnish with a handful of arugula (optional). Enjoy!

Nutrition facts

View nutritional information

Energy410 cal.
Fat9 g
Carbohydrates63 g
Protein12 g
Fiber4 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Mushroom Risotto" contains 410 Energy, 9 g of Fat, 63 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.

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Mushroom Risotto