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Mushroom Parmesan Risotto

Created by Julie Van Rosendaal

Mushroom Parmesan Risotto

Total Time:

1hrs 25mins





Skill Level:



  • 2 Tbsp. canola or olive oil
  • 1/4 cup butter, divided
  • 1 small onion or 2 shallots, finely chopped
  • 1 cup fresh mushrooms, sliced or roughly chopped
  • 2 tsp. chopped fresh rosemary or thyme
  • 1 1/2 cups short grain Arborio rice
  • 1/2 cup dry white wine (optional)
  • 5-6 cups chicken stock, warmed
  • 1/2 cup freshly grated Parmesan
  • salt and pepper, to taste

How to Make It

Drizzle some oil into a medium saucepan set over medium-high heat and add half the butter. Add the onion and cook for 3-4 minutes, until soft. Add the mushrooms and rosemary or thyme and cook, stirring often, until the mushrooms start to turn golden.

Add the rice and stir for a minute to coat with oil. Add the stock about half a cup at a time, cooking after each addition until the stock is absorbed. Continue to add stock, stirring often, until the grains are tender and the risotto is creamy. Finish with the remaining butter and the Parmesan cheese.

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