Mushroom Risotto

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Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Mushroom Risotto

About Mushroom Risotto

Table of Contents

An Italian traditional dish – rice cooked with mushrooms, cheese and cream

  • Arborio rice 1 cup
  • Button mushrooms, quartered 6 to 8
  • Olive oil 2 tbsps
  • Garlic, chopped 3 to 4 cloves
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  • Heat olive oil in a non-stick pan, add garlic and onion and sauté till translucent. Add Arborio rice, mix and saute for 1 minute.
  • Add vegetable stock, 1 ladle at a time and simmer till it is absorbed before adding another ladle of stock.
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Ingredients

  • Arborio rice 1 cup
  • Button mushrooms, quartered 6 to 8
  • Olive oil 2 tbsps
  • Garlic, chopped 3 to 4 cloves
  • Medium onion, chopped 1
  • Vegetable stock 4 cups
  • Italian pasta cheese, grated ¼ cup
  • Salt to taste
  • Black pepper powder to taste
  • Fresh cream 4 tbsps
  • Fresh parsley, chopped to garnish

How to Make Mushroom Risotto (Stepwise Photos)

Method

  1. Heat olive oil in a non-stick pan, add garlic and onion and sauté till translucent. Add Arborio rice, mix and saute for 1 minute.
  2. Add vegetable stock, 1 ladle at a time and simmer till it is absorbed before adding another ladle of stock.
  3. Add mushrooms and mix and continue to cook till they soften.
  4. Add pasta cheese, salt, pepper powder and cream and mix. Continue to cook, stirring continuously, till the rice is done.
  5. Transfer risotto in a serving bowl, garnish with parsley and cheese and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Key Details:

Prep:10 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Rice

Cuisine: Italian

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