Mushroom Risotto


What You Will Need:

1 Cup Uncooked Risotto Rice (I use Arborio Rice)

3 Cups Mushroom Stock (Home made preferably. I will post a great mushroom stock recipe here soon.)

2 Pounds Mushrooms, sliced (Use a blend of different mushrooms.)

1 Shallot, minced

4 Oz. Parmesan Riggiano, shredded

1/2 Cup White Wine (Remember use a wine that you enjoy the taste of. If you do not like the taste of the wine by itself, you will not like the taste of it in your food!)

1/4 Cup Parsley, minced

2 Tbsp Butter, divided



Prep Your Mis en Place 🙂

Today my daughter is cooking with me so we are not listening to any music, we are laughing to loud anyways to hear it. I am sipping on a glass of wine that we are cooking the rice in and, she is drinking milk.


On the stove you will need two pans, one for the mushrooms, and one to cook the risotto in. You will also need a small pot to heat up your stock in.

Place 1 Tbsp of butter into each pan  along with a pinch of salt, and turn the heat to medium high.

Add the mushrooms to one and the shallots to the other.


Once the shallots have softened add the rice to the pan and begin toasting them. You need to keep stirring the rice so it wont burn. Keep stirring the rice until you notice a nutty smell being released from the rice.


Once you can smell the nuttiness, add the wine.



The smell is AMAZING!!!! Stir until the wine has cooked into the rice, and 1 Ladle of mushroom stock at a time add to the rice. Stir until the stock is absorbed and add another ladle.

Keep adding until the stock is gone.


Once the stock is gone your rice will be cooked.

Turn off the heat, and fold in the mushrooms and cheese.

Top with parsley.

Makes 4 Servings:

321 Cals, 10 G fat, 41 G carbs, 15 G pro, 2 G fiber, 1 G sugar

Extra: You can always add in more mushrooms to bulk up the risotto which I like to do. Mushrooms are very healthy for you plus its a great way to fill up your tummy without hurting the waistline 😉

Risotto is usually cooked with a lot more cheese and butter which is not necessary. You will be surprised at how much flavor a nice cheese adds to the risotto without having to use a lot.

Have a wonderful Day,




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