Mushroom Risotto

197 Reviews

Prep: 10 min
Cook: 35 min
Ready In: 45 min

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

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Metric US

Original recipe yields 4 servings

Directions

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.
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.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Nutrition

Amount Per Serving (4 total)

Calories
439 cal
22%

Fat
19.5 g
30%

Carbs
48.7 g
16%

Based on a 2,000 calorie diet

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Reviews (197)

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JEZZYKOBE

Jan. 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 al..." See morel the same."

LIBBOHARPER

Feb. 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 ..." See moreinstead 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

Jan. 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 ins..." See moretead and added chicken."

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