Mushroom Risotto

Mushroom Risotto

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"Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course."

Ingredients 45 m {{adjustedServings}} servings 439 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
  2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
  3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
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Reviews 225

  1. 316 Ratings

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JEZZYKOBE
1/16/2004

Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum creaminess! I substituted chicken instead of vegetable broth and omitted the celery. My friends raved all the same.

LIBBOHARPER
2/6/2004

I made this for a dinner party, and it makes way more than four servings! All of it was eaten, though, and everyone thought I was magic or something. I did used skim milk and fat free half and half instead of whole milk and heavy cream, and it was plenty rich and creamy. Definitely worth the effort if you want to impress a date or a dinner party!

FREDDY_K
1/16/2004

A good recipe overall. Use half the cream. The 5 cups of broth are more of a maximum amount you will need - use common sense and stop adding broth when the rice is cooked. I used chicken broth instead and added chicken.