Mushroom risotto

Mushroom risotto

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(99 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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9th May, 2016
Gave this a go for my daughter, who prefers vegetarian cuisine. Used a 100gm medley of exotic mushrooms in the place of some of the chestnut mushrooms but followed the rest of the recipe as prescribed. Found I had to add water a couple of times in step 4 to get the rice fully cooked. The result was really good though. Lots of flavour.
24th Mar, 2016
Made this last night with a mix of dried wild mushrooms and porcini and it turned out great. Will be making again. Yes you have to attend to it while the rice cooks but what do you think the bottle of wine you just opened is for?
6th Mar, 2016
Risotto is something I've always struggled with, but this turned out perfect. Very easy to follow and cook, and was full of flavour.
22nd Feb, 2016
Absolutely delicious, substituted wine with Schloer, also added some sliced black garlic with cheese butter and parsley yum
14th Feb, 2016
Nice, simple risotto recipe. You can't call it vegetarian if you include parmesan though.... if you know anything about how that cheese is made you'd know that. With the parmesan substituted with Violife Prosociano and the butter with non-dairy margarine it becomes vegan and very delicious too
5th Jan, 2016
This is really delicious. I needed to use more liquid to ensure the rice was cooked. I added thyme sprigs to the water when soaking the mushrooms and omitted the parsley as a consequence. A five star recipe all round, which I don't seem to be able to include!
30th Nov, 2015
Tried this recipe for the first time last week having never made a risotto before and I couldn't have been happier with the results! I used chicken stock instead of vegetable and served with a grilled chicken breast and garlic bread. The recipe is really easy although does require close attention and a lot of stirring to prevent it getting burnt on the bottom! So good I'm going to make it again this week!
nom nom
2nd Sep, 2015
I've made risotto many times but this is the first time I've tried this recipe. I mostly followed the recipe but added grilled strips of belly pork (chopped into chunks), swapped the vegetable stock for chicken stock, added a handful of frozen peas, a splash of double cream and salt and pepper to taste. I also only soaked the porcini mushrooms in 500ml water, as I prefer to top up with water (or milk), as I go along, to get the right amount of liquid. Served with steamed vegetables and warm garlic flatbread. Fed 4 adults. Have been asked to make it again!
21st Apr, 2015
great risotto me an my son love to make this together and i usualy surve with pork chops just fried in a little bit of butter.. A little bit of heaven on a treat day :)
25th Apr, 2015
This recipe makes for a really straightforward guide if you've never made risotto before. Try to be patient with the rice; it will soften eventually. And don't forget to add those deliciously earthy porcini mushrooms, which IMO make the dish.


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