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Mushroom Risotto

Rated as 4.53 out of 5 Stars
8

"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

45 m servings 439
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Nutrition Facts


Per Serving: 439 calories; 19.5 48.7 16.9 50 768 Full nutrition

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Reviews

Read all reviews 254
  1. 358 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ra...

Most helpful critical review

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.

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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 ra...

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...

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 bro...

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.

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 ga...

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 ...

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 hea...

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...

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!