Mushroom risotto

Mushroom risotto

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(103 ratings)

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 cloves, 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, questions and tips

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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 :)
Natasha London
29th Oct, 2017
Very delicious and easy to make! It is creamy but not too heavy. The parsley at the end makes a difference. I might use more garlic next time.
19th Sep, 2017
can you use normal mushrooms or do they have to be dried?
11th Jun, 2017
This is all time favourite !! I tend to add just a bit more dried mushrooms as I love the taste, but the quantities are perfect and the recipe results in a creamy, juicy, mouthwatering dish. Thank you BBC Good Food !!
8th Jun, 2017
Love your recipes Barney, they never fail & are always delicious. This is no exception - easy to follow instructions & stunning result. Winner!
9th May, 2017
Made for the second time last was delicious. I upped the quantity of garlic, as we love the stuff, and added spinach close to the end of cooking as well as a poached egg on top and a herby Parmesan crisp. A real winner, it was was delicious!
11th Jun, 2017
Thanks for the spinach tip !!
30th Mar, 2017
Made tonight, it turned out lovely. Added pancetta along with the onions for extra flavour. Husband loved it and had previously claimed to dislike risotto (he said he would have this again next week) It need lots of seasoning while cooking, I was expecting it to be a little bland but the Parmesan, butter and fresh parsley added at the end of cooking really make the dish.


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