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- 1 Tbsp. dried porcini mushrooms
- 2 Tbsp. olive oil
- 1 onion (chopped)
- 2 garlic cloves (finely chopped)
- 225 grams chestnut mushrooms (sliced)
- 350 grams arborio rice
- 150 mL dry white wine
- 1.2 liters vegetable stock
- 2 Tbsp. fresh parsley (chopped)
- 25 grams butter
- freshly ground black pepper
- freshly grated Parmesan (or similar vegetarian hard cheese, to serve)
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|Calories520Calories from Fat140
|% DAILY VALUE
|Calories from Fat140
|% DAILY VALUE
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Beth 2 years ago
Good. I swapped the wine for lemon juice bc I don't drink alcohol and it was delicious
Denise Johnson 3 years ago
Turned out really well I’ll definitely make it again
Ashley Caws 3 years ago
Took a while for the risotto rice to soak up the stock but overall a simple and tasty dish to make.
Natasha Wainaina 3 years 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 3 years ago
Turned out great will 100% be doing this again
PassionateLineCook 4 years ago
D3licious! Takes a little while but worth the time and very easy.
Courtney Grady 4 years 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 Gonzalez 4 years ago
Yummy 😋 creamy and delicious. Easy to make.
Adam Clements 4 years ago
Delicious. Will certainly have again.
Julie Reid 4 years 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 4 years ago
Delicious! I used one portobello and 8oz button mushrooms instead of the mushroom it called for, and it turned hot great.
Chris Jones 4 years ago
Good. Tastes good, smells delicious. Served with some sautéed cabbage.
Fredericke Poulin Léonard 4 years ago
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 4 years ago
I mixed some parmesan in with the butter. More tastier! Very nice and easy to make.
Longknife 5 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.
Cilliers 5 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 5 years ago
Tasty! & easy cooking
Holt 5 years ago
very nice indeed. will definitely make again
Gabriela Lacerda 5 years ago
Easy and delicious !
Chris Burley 5 years ago
Pretty good... everyone liked it. I'll probably make some alterations next time to boost the flavor.
Joshua 5 years ago
very nice and tasty. the citizens of my world really liked it.