Chanterelle Risotto


Savory and cheesy chanterelle risotto. This is a sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan cheese and porcinis for chanterelles.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins


  • 2 tablespoons butter

  • 2 cloves chopped fresh garlic

  • 2 cups sliced chanterelle mushrooms

  • 2 tablespoons butter

  • 2 cups Arborio rice

  • 5 cups vegetable broth

  • 2 cups freshly grated Parmesan cheese

  • salt and ground black pepper to taste


  1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside.

  2. Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth.

  3. Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.

Nutrition Facts (per serving)

528 Calories
18g Fat
69g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 528
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 53%
Cholesterol 50mg 17%
Sodium 1056mg 46%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 20g
Vitamin C 2mg 8%
Calcium 391mg 30%
Iron 2mg 11%
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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