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Nutrition Facts
Serving Size 1 (468g) Recipe makes 4 servings
Calories 587
Calories from Fat 97		(16%)
Amount Per Serving		%DV
	Total Fat 10.9g	16%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 749mg		31%
Potassium 564mg		16%
Total Carbohydrate 95.8g		31%
	Dietary Fiber 3.9g	15%
	Sugars 7.2g
Protein 24.1g		48%
detailed view... how is this calculated?

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Mushroom Risotto

Recipe #52815 | 40 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Food_Lush
Jan 29, 2003

This is my favourite dish to cook, and its so easy. Very impressive.

SERVES 4 -6 (change servings and units)

Ingredients

2 onions, finely chopped
200 g mushrooms, chopped (or more if you like them)
2 cups arborio rice
1 liter chicken stock (or vegetable if you wish)
1 cup parmesan cheese
oil

Directions

1
Heat oil in pan, add onions and mushrooms.
2
Cook until onions are soft.
3
Add rice, stir until combined.
4
Put stock in another pan and boil.
5
Stir in 2/3 cup stock to the rice.
6
Stir until all absorbed.
7
Continue adding stock in small amounts in this fashion until all used.
8
When this process is finished, add cheese.
9
Serve.

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Featured Reviews for This Recipe

From: Criseyde'sMom

On Oct 28, 2009

Simple and delicious! I used brown rice and it turned out great. Thanks for a great recipe

0 people found this review helpful

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From: JCPK

On Jun 10, 2009

We LOVED this recipe. I chopped the mushrooms in the food processor, which when I did it thought it came out too mushy chopped, but it turned out great! (I used a big package of portabellas). Sauteed them with the onion in butter. Thanks for the recipe!!!

0 people found this review helpful

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From: Gina Bean

On Apr 4, 2003

Both times I made this I used one big onion, more mushrooms, and brown rice. I have been living without a meausuring cup, so I estimated all the ingredients. But, what a great recipe base it was for me! It tasted so full of flavor and the people I made it for where saying, "Que rico!" in Spanish (I'm in Spain)which is one of the best food compliments one can get. Thank you; this is a fun, easy, cost effective recipe.

5 people found this review helpful

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From: Merlot

On Feb 18, 2003

This is a GREAT tasting Risotto and so easy to make!! Everyone loved it and I will be making it again. I didn't have quite enough chicken stock so I added some vegetable stock to it. Wonderful flavor. Thanks Good Cook for sharing, I look forward to trying some of your other recipes.

4 people found this review helpful

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Read all 17 reviews