Mushroom risotto

Takes 30 minutes, plus soaking


Serves 4
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Nutrition and extra info

  • Vegetarian


  • kcal445
  • fat17g
  • saturates7.7g
  • carbs63g
  • sugars3g
  • fibre4g
  • protein15g
  • salt1.45g
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  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 250g pack chestnut mushroom, sliced and washed
  • 300g risotto rice, such as arborio
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 x 175ml glass white wine
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • handful parsley leaves, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g Parmesan or grana padano, freshly grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.

  2. Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

  3. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

  4. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.

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Comments (90)

jeannot18's picture

first time was a success, though i messed up with the mushroom's juice as I discarded it instead of saving, so I had to use some vegetable stock instead. Also did not get the porcini mushroom, instead I used some dried Portabello mushroom (£1.49 for 30G at Sainsbury's). My wife and my daughter said that the risotto was as good if not better than the one we get at Prezzo or Strada. Happy days

paucad's picture

Good all round risotto. Forgot to add cheese last time but still tasty enough.

synneve's picture

Quick (if only risotto can be) delicious, and what's more important - foolproof! It's a base for any risotto...just mix what you like and Ta-dah

emmaleg's picture

This was amazing and for very little effort. I halved the recipe and it made two decent portions, the only difference was that I added a little more vegetable stock. I would also soak the dried mushrooms for a bit longer next time as they were slightly chewy. But definitely an authentic and ultra tasty mushroom risotto - I'd be happy to be served this in a restaurant!

lebetts's picture

Very good mushroom risotto, better than some I have tried in nice restaurants. I love the porcini mushroom flavour. Very tasty with a glass of white wine and salad!

sharonritchie's picture

I have made this a number of times and I add sundried tomatoes and pancetta which is absolutely delicious.

sharonritchie's picture

I have made this a number of times and I add sundried tomatoes and pancetta which is absolutely delicious.

stephaniepebrocq's picture

Absolutely delicious! Made it for Valentine's Day dinner and my boyfriend loved it!

suzanned's picture

lovely recipe, although, I think I would half the cheese as it was quite overpowering. I also added pancetta. Very nice and easy to make though. (Didn't use the dried mushrooms either)

balck777's picture

Nice dish. I wanted it to be lower fat so I used less oil and ommitted the butter. It took quite a bit longer than the recipe suggested it would, but a very yummy result.

glenysmoss's picture

very tasty, left out butter and used vegetarian mature cheese instead of parmesan........served it on a bed of baby leaves.....will defo make again!

bsquared's picture

Made this twice. First time was better than the first as I had everything needed to measure but both times very tasty. I'd say this recipe makes a risotto as good as the same in a restaurant and it's so easy to make too. Is easily enough for four and tastes great with some crusty bread

lisalovesmanolo's picture

I served this with a sliced baked chicken breast on top for a low(ish) fat supper. I skipped the wine and used a mix of fresh chestnut and portobello mushrooms. I put the sliced portobellos in slightly later so they didn't break down too much. I also went for a dash of lemon juice with the parmesan before serving - excellent.

dillster's picture

I followed this recipe more or less exactly-I was a few grammes of dried porcini short, used woodland mushrooms instead of chestnut mushrooms and a few shallots rather than an onion- but no major changes. It turned out extremely well; at least as good as any risotto I've been served while dining out.

I strongly recommend this recipe. It's simple to follow and the results are excellent.

redroof's picture

I just made this for my first ever risotto (not sure why it's taken me so long!) and it was absolutely perfect. I've heard disaster tales about risottos, but this recipe obviously has the technique down to a t. I loved it and so did my partner. The only thing I added was a little dried thyme, and although I was cooking for half the amount of people this recipe is for, I found I did need to use almost all of the mushroom liquid (almost the full litre), and I used a full onion and actually 3 cloves of garlic (we're not shy) - although I only used about 30g porcini. I served it with a simple rocket and vine tomato salad dressed with extra virgin and balsamic vinegar, which complimented it nicely. I can't rate this highly enough; I will definitely be making it again!

minicoopergirl's picture

Oooops forgot to rate..

minicoopergirl's picture

I have made this for the first time today,didnt have porcini mushrooms only had chestnut mushrooms, halved the mushroom portion as this was for me only kept the other quantities the same. I does taste more creamier if you leave it to cool slightly before eating, didnt have any parsley either so added small amount of chopped basil. The result really tasty. I have a portion left over, does anyone know if this can be re-heated now? Next time I will halve the portions.

michelasp's picture

This is yummy, made it for a quick lunch for my boyfriend and I. It's filling and tasty, though I found it takes longer than 30 mins to make. Worth it though.


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