Mushroom Risotto Recipe

Wild Mushroom Risotto
submitted by bahuja2001 at


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
MethodMain Ingredient
Interest Group


 Butter4 Ounce (125 Gram)
 Onion1 , chopped
 Short grain rice10 Ounce (315 Gram)
 Red wine5 1⁄2 Ounce (170 Milliliter)
 Boiling vegetable stock1 1⁄4 Pint (750 Milliliter)
 Button mushrooms1 Pound, sliced (500 Gram)
 Grated parmesan cheese3 Tablespoon
 Chopped fresh basil2 Tablespoon
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 587 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 16.7 g83.4%

Trans Fat 0 g

Cholesterol 70.9 mg

Sodium 465.5 mg19.4%

Total Carbohydrates 66 g22%

Dietary Fiber 4.8 g19.1%

Sugars 3.5 g

Protein 13 g26.7%

Vitamin A 23.1% Vitamin C 10.5%

Calcium 15.9% Iron 22.5%

*Based on a 2000 Calorie diet


1. Melt 90 g (3 oz) butter in a large saucepan and cook onion over a medium heat for 3-4 minutes or until soft. Add rice and stir to coat with butter. Stir in wine and cook for 2 minutes.
2. Add 500 ml (16 fl oz) boiling stock and cook over a medium heat for 5 minutes or until liquid is absorbed, stirring occasionally. Add mushrooms and remaining stock. Continue to cook until most of the stock has been absorbed.
3. Stir in remaining butter, Parmesan cheese, basil and black pepper to taste.