Really Easy Mushroom Risotto Recipe | Yummly
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Really Easy Mushroom Risotto

Denise Johnson: "Turned out really well I’ll definitely make it ag…" Read More
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  • 1 tablespoon dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 225 grams chestnut mushrooms (sliced)
  • 350 grams arborio rice
  • 150 milliliters dry white wine
  • 1.2 liters vegetable stock
  • 2 tablespoons fresh parsley (chopped)
  • 25 grams butter
  • salt
  • freshly ground black pepper
  • freshly grated Parmesan (or similar vegetarian hard cheese, to serve)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories520Calories from Fat140
    Total Fat15g23%
    Saturated Fat5g25%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate79g26%
    Dietary Fiber4g16%
    Vitamin A20%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Denise Johnson 3 months ago
    Turned out really well I’ll definitely make it again
    Ashley Caws 5 months ago
    Took a while for the risotto rice to soak up the stock but overall a simple and tasty dish to make.
    Natasha Wainaina 5 months ago
    Made this with Bulgur wheat and cous cous for variety and it works well. Easy to make and will definitely make this again
    Dickson 6 months ago
    Turned out great will 100% be doing this again
    D3licious! Takes a little while but worth the time and very easy.
    Courtney Grady a year ago
    SO GOOD! Like risotto from a restaurant. Didn’t have any dried mushrooms so made it without them and it was still delicious
    Sandra G. a year ago
    Yummy 😋 creamy and delicious. Easy to make.
    Adam Clements a year ago
    Delicious. Will certainly have again.
    Julie Reid a year ago
    Very tasty ,I added some Parmesan to it instead of butter to give it some creaminess ,delicious will defo make it again ,think I may add ham next time
    Shelby Tipton 2 years ago
    Delicious! I used one portobello and 8oz button mushrooms instead of the mushroom it called for, and it turned hot great.
    Steph Quintana 2 years ago
    lovley and easy to make
    Chris Jones 2 years ago
    Good. Tastes good, smells delicious. Served with some sautéed cabbage.
    Recipe is pretty easy for anyone unused with risotto. In my case, I prefere my risotto a bit more al dente. I put 900 ml of veggies stock and I could have used less. Something like 700-800 ml. I also mixed gratted parmesan (mix of parmesan, reggiano and romano) at the end of cooking, not as dressing.
    Nadine 2 years ago
    I mixed some parmesan in with the butter. More tastier! Very nice and easy to make.
    Lerigny 2 years ago
    Lovely recipe. Recipe didn’t call for stock to be heated but I did as every risotto I ever made uses hot stock. Drizzle a little olive oil over the risotto once plated nice finish.
    Longknife 2 years ago
    Great risotto. I used a mix of field and button mushrooms and no dried porcini. 11 year old that can’t stand mushrooms ate 2 bowls ( we did pick the large bits of mushrooms out before serving but). Will be making this again.
    Simone Cilliers 2 years ago
    I made this last week and it was a big hit. I couldn't find dried porchini mushrooms so I added a mix of shiitake, king oyster, shimeji and portobellini mushrooms. The recipe is straight forward and so easy to follow.
    Gem 2 years ago
    Tasty! & easy cooking
    Holt 2 years ago
    very nice indeed. will definitely make again
    Gabriela Lacerda 2 years ago
    Easy and delicious !
    Chris B. 2 years ago
    Pretty good... everyone liked it. I'll probably make some alterations next time to boost the flavor.
    Joshua 2 years ago
    very nice and tasty. the citizens of my world really liked it.
    Nuno Alves 2 years ago
    Great dish, will do it again.