Mushroom Risotto

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This Northern Italian specialty is creamy and rich- perfect comfort food for a cold winter’s night!

Tags: Intermediate, One Hour, Appetizer & Hors d'Oeuvres, Side Dishes, Rice & Grains, Vegetables, Stir Fry, Low Fat
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 28  minutes
Total: 48  minutes
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Additional Information


1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2 tbsp (25 mL) PC Roasted Garlic Olive Oil
2 cups (500 mL) PC Splendido Arborio Superfino Rice
1/4 cup (50 mL) PC Splendido Grated Parmesan Cheese - 100% Italian
7 cups (1750 mL) chicken stock
2 tbsp (25 mL) unsalted butter
6 cups (1.5 L) button mushrooms (about 1 lb/500 g)
1/2 cup (125 mL) onion finely chopped
1/3 cup (75 mL) fresh parsley coarsely chopped


  1. In saucepan, bring stock to a boil. Reduce heat to low to hold warm.
  2. In heavy saucepan, melt butter over medium-high heat; cook mushrooms, salt and pepper for 5 to 7 minutes or until golden and most of liquid has evaporated. Remove from pan and set aside.
  3. Add oil to saucepan; cook onion for 3 minutes or until softened. Stir in rice; cook, stirring, for 1 minute. Using ladle, add 1/2 cup (125 mL) hot stock; cook, stirring constantly, until liquid is absorbed. Continue to cook, stirring constantly, adding hot stock 1/2 cup (125 mL) at a time and waiting until liquid is absorbed before adding more stock, for 16 minutes or until rice is tender with a firm centre and dish is creamy overall. Adjust heat as necessary to maintain a slow boil. Stir in cooked mushrooms.
  4. Remove from heat. Stir in Parmesan and parsley. Serve immediately.

Chef's Tips

Count on four servings if you serve this as a main dish.

Nutritional Information

Calories 454 Cal
Fat 14 g
Sodium 1036 mg
Carbohydrate 64 g
Protein 18 g