Really Easy Mushroom Risotto Recipe | Yummly
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Really Easy Mushroom Risotto

Yummly User: "D3licious! Takes a little while but worth the tim…" 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

    Sodium65% DV1550mg
    Fat23% DV15g
    Protein22% DV11g
    Carbs26% DV79g
    Fiber16% DV4g
    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.


    Yummly User 6 months ago
    D3licious! Takes a little while but worth the time and very easy.
    Courtney Grady 7 months 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. 8 months ago
    Yummy 😋 creamy and delicious. Easy to make.
    Adam Clements 9 months ago
    Delicious. Will certainly have again.
    Julie Reid 10 months 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 a year ago
    Delicious! I used one portobello and 8oz button mushrooms instead of the mushroom it called for, and it turned hot great.
    Steph Quintana a year ago
    lovley and easy to make
    Chris Jones a year 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 a year ago
    I mixed some parmesan in with the butter. More tastier! Very nice and easy to make.
    Lerigny a year 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 a year 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 a year 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 a year ago
    Tasty! & easy cooking
    Holt a year ago
    very nice indeed. will definitely make again
    Gabriela Lacerda a year 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.