Mushroom risotto


Risotto is an Italian rice dishes. It is made from special variety of rice which high-starch and short grain white rice; like Arborio, this rice has ability to absorb liquid and release starch, it is stickier compare with other rice. Normally it is cooked in broth, you can use broth from meat, fish, vegetable or poultry. Common ingredients to cook it are with butter, onion and wine. This mushroom risotto I’ve made for our dinner, it was really delicious. Creamy, cheesy and yummy!

Mushroom risotto


  • 250g risotto rice
  • 250g white mushrooms
  • 200ml white wine
  • 600ml vegetable broth
  • 2 onions, chopped
  • 2 Tablespoons olive oil
  • 1 stick spring onion, sliced
  • 1 tablespoon butter
  • 100g parmesan cheese
  • black pepper
  • salt
  • parsley


  1. Brush and slice the mushroom.
  2. Grate parmesan cheese.
  3. Heat oil in a pan, fry the chopped onion.
  4. Add risotto rice, stir about one minute.
  5. Add white wine, cook until evaporated, stir.
  6. Add vegetable broth and mushroom.
  7. Season with salt and black pepper.
  8. Cook 15-20 minutes with medium heat, cover the pan.
  9. Check if the consistence already creamy.
  10. Remove from stove, add butter.
  11. Add sliced spring onions, mix it.
  12. Add half of grated parmesan cheese and stir
  13. Serve with the rest of grated parmesan cheese on top
  14. Add chopped parsley, it would be perfect.

Print Friendly, PDF & Email

Leave a Reply

%d bloggers like this: