368 Ratings
  • 5 star values: 237
  • 4 star values: 103
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 5

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

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  • Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

  • When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Nutrition Facts

439 calories; 19.5 g total fat; 50 mg cholesterol; 768 mg sodium. 48.7 g carbohydrates; 16.9 g protein; Full Nutrition


Reviews (256)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/16/2004
Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum creaminess! I substituted chicken instead of vegetable broth and omitted the celery. My friends raved all the same.
(138)

Most helpful critical review

Rating: 1 stars
03/26/2011
this is not rissotto. Is is a nice mushroom rice but real rissoto does not contain milk. The creaminess comes from the starch in the rice.
(55)
368 Ratings
  • 5 star values: 237
  • 4 star values: 103
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
01/16/2004
Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum creaminess! I substituted chicken instead of vegetable broth and omitted the celery. My friends raved all the same.
(138)
Rating: 5 stars
02/07/2004
I made this for a dinner party and it makes way more than four servings! All of it was eaten though and everyone thought I was magic or something. I did used skim milk and fat free half and half instead of whole milk and heavy cream and it was plenty rich and creamy. Definitely worth the effort if you want to impress a date or a dinner party!
(85)
Rating: 4 stars
01/16/2004
A good recipe overall. Use half the cream. The 5 cups of broth are more of a maximum amount you will need - use common sense and stop adding broth when the rice is cooked. I used chicken broth instead and added chicken.
(74)
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Rating: 1 stars
03/26/2011
this is not rissotto. Is is a nice mushroom rice but real rissoto does not contain milk. The creaminess comes from the starch in the rice.
(55)
Rating: 5 stars
02/07/2004
absolutely delicious - I didn't have cream so I didn't bother but it didn't need it still was really creamy. took forever to cook but was worth it. I added dried rosemary and fresh minced garlic.
(39)
Rating: 5 stars
05/10/2003
What a delicious tasting risotto!! I substituted minced garlic dried parsley and used skim milk. Made no difference to the taste. Directions incomplete. Did not tell you how or when to add the chicken broth. However as I had made risotto before I knew to add it one cup at a time. Would highly recommend this dish.
(38)
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Rating: 4 stars
01/16/2004
really good recipe!! it was my first ever risotto & it turned out to be pretty tasty!! make these minor adjustments to make it perfect: 1. completely skip cream. it makes the risotto too heavy. 2. you dont have to add all 5 cups of broth. use common sense; when the rice tastes right you should stop adding broth.
(34)
Rating: 5 stars
12/02/2005
I served this risotto as a side dish with london broil and caesar salad for my husband's birthday dinner. Everyone loved it. My mother-in-law helped me make the risotto and it came out great. We increased the recipe to serve six people. We used a variety of exotic and dried mushrooms including black trumpet mushrooms. We soaked the dried mushrooms in warm water for 30 minutes. We saved this mushroom water and included it with the broth. We used chicken broth instead of vegetable stock and we used Arborio rice (a must for risotto). To keep things moving quickly we warmed the broth in a large pot along side the risotto on the stove. We had a little extra broth left over (probably because we added the additional water from the mushrooms). It took about 30-40 minutes for the rice to absorb all the stock. Great recipe. We will make it again soon.
(30)
Rating: 5 stars
08/31/2005
Wow this was delicious!! Next time I'm going to leave out the celery as it gave it a weird and unnecessary flavor. Everything else was superb! Will make again for sure!
(24)