Mushroom and Parmesan Risotto

Mushroom and Parmesan Risotto


33 people made this

Savoury and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano cheese for Parmesan and shiitake for portobellos.

Christine M. Cook

Serves: 6 

  • 40g butter
  • 2 cloves chopped fresh garlic
  • 2 cups sliced portobello mushrooms
  • 40g butter
  • 2 cups (370g) Arborio rice
  • 5 cups (1 1/4 litres) vegetable stock
  • 2 cups (230g) freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a large frypan over medium-high heat, melt 40g butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms a bit. Set aside.
  2. Meanwhile, melt 40g butter in a large saucepan over medium heat. Stir in rice and cook for 1 to 2 minutes. Slowly add vegetable stock 1/2 cup (125ml) at a time, stirring frequently and allowing all the liquid to be absorbed before adding more stock. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese and season with salt and pepper to taste.

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Reviews (2)


I used chicken stock and this was really yum with some crumbed chicken strips. Nice easy recipe - 20 Jun 2013


I made this recipe with shiitake mushrooms. It was rich and delicious. It took a lot longer than 20 minutes to cook the rice, though! - 04 May 2010

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