Mushroom Parmesan Risotto

Mushroom Parmesan Risotto


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This mushroom risotto is a perfect family dinner or a date night dinner-for- two! The parmesan cheese is a great finishing touch. Serve with white wine and enjoy!

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 6 cups chicken broth
  • ½ cup dry white wine
  • 1 ½ cups Arborio rice
  • 2 pounds sliced mushrooms
  • 3 tablespoons olive oil
  • 1/3 cup grated parmesan cheese
  • 4 tablespoons butter
  • Salt and pepper

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Put the chicken broth in a pan over low heat to warm the broth. In a saucepan over medium-high heat, add the olive oil and then the mushrooms. Cook for 3 minutes before removing the mushrooms. Add the remaining olive oil and the rice. Coat the rice in the oil and cook for 2 minutes. When the rice begins to golden, add the wine. Once the wine is absorbed, add ½ cup of the broth and stir until absorbed. Repeat this process for 15 minutes. Remove the rice from the heat and stir in the mushrooms and add the parmesan. Stir and serve.

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