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Wild Mushroom Risotto
5 from 3 votes

Wild Mushroom Risotto

This delicious wild mushroom risotto is a hearty easy to make one-pot recipe. Flavorful wild mushrooms combined with Arborio rice, fresh herbs, Parmesan cheese, chicken stock, and just a splash of white wine. This dish is simple and easy!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 331 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter unsalted
  • 2 cups wild mushrooms thinly sliced
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 cup arborio rice
  • 1/2 cup white wine dry
  • 3 cups chicken stock
  • 1 teaspoon thyme minced, fresh
  • 1 cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Heat a large high sided skillet or Dutch oven over medium heat. Add the olive oil and butter and allow it to heat until the butter is melted. 
  2. Next, add the mushrooms and cook for 5-7 minutes, stirring occasionally. 
  3. Remove the mushrooms to a plate.
  4. To the pan add the shallot, garlic, and Arborio rice to the skillet. If all of the oil has been absorbed by the mushrooms, feel free to add another tablespoon.
  5. Cook the rice for 2-3 minutes, stirring occasionally. You want to lightly toast the rice so be careful to not burn.
  6. Once the rice has toasted, reduce the heat to medium-low and add white wine.
  7. Stir constantly for five minutes, or until all of the liquid has been absorbed. 
  8. Then, add another 1/2 cup of chicken stock and stir constantly again until all of the liquid has been absorbed. 
  9. Repeat step 8 until all of the broth has been added and absorbed. The rice should be tender by the time the last liquid has been absorbed. If it isn’t, continue adding broth 1/2 cup at a time, until the rice is tender. 
  10. Once the rice is tender, add the thyme and parmesan and stir to combine.
  11. Season with salt and pepper to taste. 
  12. Serve the risotto, topped with the cooked mushrooms. 
  13. Store any leftover risotto in an airtight container in the fridge for up to two days. 

Notes

  • To make this fully vegetarian use vegetable stock in place of chicken stock.

Nutrition Information

Serving 1g Calories 331kcal (17%) Carbohydrates 29g (10%) Protein 14g (28%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 7g (41%) Cholesterol 35mg (12%) Sodium 712mg (30%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 331

% Daily Value*

Serving 1g
Calories 331kcal 17%
Carbohydrates 29g 10%
Protein 14g 28%
Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 7g 41%
Cholesterol 35mg 12%
Sodium 712mg 30%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.