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Mushroom Risotto

Mushroom risotto is the perfect dinner for Meatless Monday. It is rather straight forward to make but needs just a little bit of patience to make it perfect. We'll show you how.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Dishes
Cuisine vegetarian
Servings 4
Calories 534 kcal


Roasted Mushrooms
  • 350-400 g mushrooms (used a mix of whatever you'd like)
  • 2 cloves garlic , crushed
  • Pinch Salt and Pepper
  • 2 sprigs fresh thyme
  • 2 Tablespoons olive oil
  • 300 g Arborio rice
  • 2 cloves garlic , crushed
  • 100 ml white wine
  • 80 g butter
  • 100 g parmesan , grated
  • 1.7 - 2 l vegetable stock or chicken stock if not going for vegetarian
  • 1/2 teaspoon ground nutmeg or Porcini dust
  • 1 Tablespoon freshly chopped parsley
  • 1 Tablespoon lemon juice


  • Preheat your oven to 160 C
  • Wash pat dry and slice all mushrooms Put them into a bowl along with a pinch of salt, pepper, the garlic, thyme and coat with olive oil. Transfer to baking tray and roast in oven for 20 /25 mins until the start to crisp up
  • Meanwhile melt the butter in a medium sized sauce pan. When it begins to foam up add the sliced onion, garlic, salt & pepper plus the sticks of thyme and sweat on a low heat until the onions are slightly translucent and soft 5/6 mins
  • Pour in the rice with a pinch more salt and stir around so to coat the grains with the butter onion mix, keep stirring for about 2 mins. Then turn the heat up to medium and pour in the glass of wine along with the nutmeg & or porcini dust.
  • When the wine is absorbed, reduce the heat and begin to add the hot chicken or vegetable stock one ladle at a time. Stirring continuously letting the rice fully absorb the liquid before adding the next ladle. Continue in this manner until the rice is soft and runs fluidly off a wooden spoon NOTE: You may not use all the liquid this depends on how much care you take when adding each ladle..... the slower lower heat the better.
  • The end product should not be thick and stodgy it should have a smooth, soft-ish almost nutty consistency. When you are happy with the consistency stir in the lemon juice and most of the grated parmesan, check the seasoning and adjust to your taste
  • At this stage the mushrooms should be crisp and ready. Stir in half of mushrooms into finished risotto.
  • To serve spoon some rice on a plate or pasta bowl and arrange the remaining mushrooms on top finish with more grated parmesan, fresh parsley and a drizzle of truffle/ olive oil


Serving: 1gCalories: 534kcalCarbohydrates: 78gProtein: 17gFat: 15gSaturated Fat: 6gCholesterol: 19mgSodium: 4129mgPotassium: 403mgFiber: 3gSugar: 11gVitamin A: 2222IUVitamin C: 5mgCalcium: 327mgIron: 4mg
Keyword mushroom risotto, vegetarian risotto
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