Mushroom Risotto

"This is my favourite dish to cook, and its so easy. Very impressive."
 
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photo by eatrealfood photo by eatrealfood
photo by eatrealfood
Ready In:
40mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Heat oil in pan, add onions and mushrooms.
  • Cook until onions are soft.
  • Add rice, stir until combined.
  • Put stock in another pan and boil.
  • Stir in 2/3 cup stock to the rice.
  • Stir until all absorbed.
  • Continue adding stock in small amounts in this fashion until all used.
  • When this process is finished, add cheese.
  • Serve.

Questions & Replies

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Reviews

  1. Both times I made this I used one big onion, more mushrooms, and brown rice. I have been living without a meausuring cup, so I estimated all the ingredients. But, what a great recipe base it was for me! It tasted so full of flavor and the people I made it for where saying, "Que rico!" in Spanish (I'm in Spain)which is one of the best food compliments one can get. Thank you; this is a fun, easy, cost effective recipe.
     
  2. This is a GREAT tasting Risotto and so easy to make!! Everyone loved it and I will be making it again. I didn't have quite enough chicken stock so I added some vegetable stock to it. Wonderful flavor. Thanks Good Cook for sharing, I look forward to trying some of your other recipes. :-)
     
  3. This is a nice basic recipe for mushroom risotto. I did not find the risotto bland, but I did make a few small changes which I think helped. First, I sauted 1 large onion and the mushrooms in a little butter for extra flavor. I then replaced 1 cup of stock with a nice white wine. I did end up adding a little over five cups of liquid total. I am not sure how much liquid is in a liter. Finally, I seasoned with fresh pepper, salt and fresh tarragon. Our risotto was creamy, full of flavor and very tasty. I can see us adjusting the recipe to easily include other flavors.
     
  4. This sounds delicious, but would appreciate not having to convert amounts.
     
  5. Simple and delicious! I used brown rice and it turned out great. Thanks for a great recipe :)
     
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Tweaks

  1. This is a nice basic recipe for mushroom risotto. I did not find the risotto bland, but I did make a few small changes which I think helped. First, I sauted 1 large onion and the mushrooms in a little butter for extra flavor. I then replaced 1 cup of stock with a nice white wine. I did end up adding a little over five cups of liquid total. I am not sure how much liquid is in a liter. Finally, I seasoned with fresh pepper, salt and fresh tarragon. Our risotto was creamy, full of flavor and very tasty. I can see us adjusting the recipe to easily include other flavors.
     
  2. This has a wonderful flavor! I made a few adjustments, I used white rice instead of arborio, and I added some chopped green bell pepper, garlic powder, and lemon-pepper salt. I left out the parmesan cheese because I'm not a big cheese eater.
     

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