Mushroom risotto sprinkled with parmesan in a bowl

Mushroom risotto

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(137 ratings)

Prep: 5 mins Cook: 25 mins 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 cloves, finely chopped
  • 250g pack chestnut mushrooms, chopped
  • 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 50g dried porcini 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.

  2. Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

  3. Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

  4. Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

  5. Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

  6. 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.

  7. 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.

  8. 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 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.

  9. 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 25g grated cheese and the remaining chopped parsley leaves.

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Comments, questions and tips

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4th Sep, 2018
Absolutely delicious. You need to allow 1-hour from start to finish, including all the prep. Can highly recommend this recipe. My family said it was restaurant quality.
29th Aug, 2018
Great recipe, well worth paying that little extra for the porcini mushrooms! I also made this without the wine and tastes just as good, just replaced it with a little more stock.
18th Jul, 2018
Best risotto ever!!
30th Mar, 2018
So easy and very tasty.
Miri Cande's picture
Miri Cande
25th Feb, 2018
Love your site and the recipes are interesting.
12th Jan, 2018
It was amazing! I skipped the garlic but put in some thyme. Amazing! So delicious!
Harry Aylward's picture
Harry Aylward
31st Dec, 2017
Parmesan isn't vegatarian as it is made using rennet... Rennet contains the enzyme chymosin. Rennet can be sourced from the abomasum (fourth stomach) of newly-born calves where the chymosin aids digestion and absorption of milk. Adult cows do not have this enzyme. Chymosin is extracted from slaughtered calves by washing and drying the stomach lining, which is cut into small pieces and macerated in a solution of boric acid/brine for 4-5 days. Three of the major sources of protease for coagulating milk are from animal sources, veal calves, adult cows and pigs, the other three are from fungi
6th Nov, 2017
Delicous!! I added some Bourbon as i didnt have any wine to hand. Very tasty dish worth trying :-)
3rd Nov, 2017
Absolutely delicious - as per previous comments, don't miss on the porcini mushrooms, their earthy taste makes all the difference to this dish. I also threw in a bag of baby spinach and some frozen garden peas towards the end of cooking. Definitely a winner!
kristel007's picture
2nd Nov, 2017
Absolutely delicious! The dried mushrooms can be expensive but they are the heart of the recipe and totally worth the expense. Despite being a vegetarian dish it pleased my carnivorous husband. Will become a regular on our menu :)


Rob Houlton's picture
Rob Houlton
14th Jul, 2018
Hi, great dish but can you freeze it?
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. We wouldn't suggest freezing this dish. All our dishes that are just as good when frozen and reheated are marked with a blue star above the nutritional information.
Miri Cande's picture
Miri Cande
25th Feb, 2018
Is there a way I can change your measurements into US system?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. You can use our weight converter to change from metric to imperial here: Hope that helps!
Natasha Taylor's picture
Natasha Taylor
15th Jan, 2018
Hi, is the nutrition for this recipe per serve or for the whole recipe? Thanks.
goodfoodteam's picture
22nd Jan, 2018
Thanks for your question. It's nutrition per serving.
Ginny Fletcher's picture
Ginny Fletcher
2nd Jan, 2018
Sorry if I'm being stupid, but I can't follow what I'm supposed to do with the mushroom water after soaking - it says to 'drain (the mushrooms) into a bowl, discarding the last few tbsp of liquid left in the bowl' - how much do I keep and how much do I discard? Thanks in advance!
goodfoodteam's picture
4th Jan, 2018
Thanks for your question. The last few tablespoons might be a bit gritty that is why we suggest discarding it, the rest of the mushroom liquid is mixed with the stock to add to the risotto. Hope that's a bit clearer now!
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