17 Reviews of Mushroom Risotto

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.

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.

From: Cuthieruthie

On Jan 18, 2006

Thought it was going to be a bit bland while cooking. But the tast was great once i finished. I used a lot more stock than stated and had reduced the quantity of rice. Will make again.

From: eatrealfood

On Apr 18, 2005

i am so dependent on my ricecooker, so making rice dishes without it is rather daunting to me. i was a bit circumspect so i ended up choosing this recipe since i didn't want to part with my precious saffron using it in a dicey dish. well what do you know, it was quite easy, though a bit attention-needy, since the liquid needs to be added in small increments. mine took 25min to cook. it was tender, creamy, bursting with flavor, and the mushrooms goes really well in it. i added just 2T fresh chopped parsley and i used veg stock.

From: Scoob

On Apr 5, 2008

Great recipe. I found it a little bland for my taste, so I tooke a couple of spoonfuls out and added some dried ground garlic, dried garlic & parsley in the first trial, and also dried ground chilli flakes and a touch of turmeric on the 2nd trial. Definitely better for me with the added flavouring, but each to their own. Also, I didn't have any parmesan, so I grated some strong white cheddar and it just topped it off nicely! Well done on a very easy basic recipe.

From: redz

On Jan 8, 2007

Made this last night with a side of sauted broccoli and it was DELICIOUS! Took a little more time for the rice to cook, but it was worth it! Thanks for sharing!

From: FlemishMinx

On May 30, 2005

Great flavor! I cut the recipe in half but still used 150 g mushrooms. Simmered it very slowly so that it took about 35 minutes. Thanks for posting this keeper.

From: Evie*

On Jun 25, 2004

Great tasting risotto, easy to make and full of flavour. Thanks for sharing.

From: Michael Keizer

On Jan 1, 2004

Very nice recipe. I used a lot more mushrooms, and added just a dash of truffle oil before serving to enhance the mushroom taste.

From: Marshie

On May 25, 2007

Tried this recipe for my mom's birthday and really loved it!! I used Portabella mushrooms and reduced sodium chicken stock. I added butter when cooking the mushrooms which helped to flavor them well and only 1 onion instead of 2. I made stuffed chicken with the risotto. This is something I can eat by itself because it's so filling and will definitely make again!!!