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Mushroom Risotto

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 50-55 mins
  • Total Time: 1 hr - 1 hr 5 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: Stove-Top


A luxurious (but surprisingly easy to make) vegetarian dish with a pound of mushrooms, Parmesan, red wine and fresh thyme.


  • 68 cups unsalted vegetable stock
  • 3 tablespoons olive oil
  • 1 medium shallot peeled and minced
  • 1-pound mushrooms, cleaned and chopped
  • 3 garlic cloves, peeled and minced
  • 2 sprigs fresh thyme, stems removed and chopped
  • 1 cup arborio rice
  • ⅓ cup dry red wine
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon balsamic vinegar and/or zest of 1 medium lemon
  • ¼ cup freshly grated Parmesan cheese, divided
  • ½ cup flat-leaf Italian parsley, chopped, divided


  1. Heat the stock in a large stock pot over low heat.
  2. Heat the olive oil in a Dutch oven or braising pan to medium-low heat. Add the shallots and mushrooms and sauté 10-12 minutes, stirring occasionally, until caramelized. Stir in the garlic, thyme and arborio rice and sauté 30-60 seconds or until fragrant. Increase the heat to medium-high and add the red wine, bringing to a simmer. Stir until the wine is evaporated.
  3. Keeping the risotto simmering on medium-high, add one ladle of hot stock at a time, stirring until the liquid has dissolved, until the rice is al dente and the risotto is creamy (this process takes 40-45 minutes). Season with salt and black pepper throughout the process.
  4. Stir in the balsamic vinegar and/or lemon zest, half of the Parmesan cheese and half of the parsley. Taste and adjust seasoning, if necessary.
  5. Scoop risotto into bowls and top with remaining Parmesan and parsley.


Cooking Tip: Heating the stock helps reduce the total risotto cooking time, so don’t skip this step!

Substitution Tip: Omit the Parmesan for a vegan dish.

Meal Idea: Serve half a portion of mushroom risotto with a seared chicken breast and a cup of roasted or sauteed veggies.


  • Serving Size: 1/6 of recipe
  • Calories: 340
  • Sugar: 10g
  • Sodium: 468mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 6g
  • Protein: 29g
  • Cholesterol: 9mg

Keywords: mushrooms, mushrooms, risotto, rice, vegetarian