Mushroom Risotto

Mushroom Risotto

Prep: 15mins. Cook: 30mins. Serves: 4


For the sauce:

  • 1 Onion finely chopped
  • 1 tbsp. celery
  • 2 tbsp. garlic
  • 2 tbsp. parsley
  • 2 tbsp. chives
  • 1 ½ cup Arborio rice
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 4 cups vegetable stock*
  • 1 ½ cup chopped mushrooms
  • Salt and pepper to taste
  • Parmesan cheese
  • 2-3 tbsp. soft cheddar or fresh cream


Prepare the Mushrooms:

  1. Roughly chop and sauté the mushrooms in 1tbsp. of olive oil for 4-5mins. And set aside.

Prepare the Rice:

  1. In a pan heat olive oil and some butter, sauté some onions and then add garlic and celery.
  2. Add Arborio rice and mix well, then pour some vegetable stock until the rice cooks. (For getting perfectly cooked risotto rice, divide the vegetable stock in 4 parts and keep adding 1 part at a time to cook the rice). Keep stirring continuously with wooden spoon to prevent burning.
  3. Add both the cheese and stir well, salt to taste, pepper, chives, parsley
  4. Add the mushrooms to the risotto and a dash of parmesan. Enjoy!



  • *For the vegetable stock I used 1 cube of Maggi vegetable stock cube to 4 cups of hot water, bring to a simmer.
  • Use a wooden spoon to stir the rice, it helps keeps the rice grain from breaking.

Get the Printable Recipe here!

Mushroom Risotto Recipe Card.jpg



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