Mushroom and Herb Risotto

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 452 calories
    • Fat 21 g
    • Sat Fat 9 g
    • Cholesterol 35 mg
    • Sodium 529 mg
    • Protein 17 g
    • Carbohydrate 46 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 181 mg


  1. Check 3tablespoons unsalted butter
  2. Check 1 medium onion, finely chopped
  3. Check kosher salt and black pepper
  4. Check 1cup Arborio rice
  5. Check 1/2cup dry white wine
  6. Check 3 1/2cups low-sodium chicken broth, plus more if needed
  7. Check 2tablespoons olive oil
  8. Check 1pound button mushrooms, quartered
  9. Check 1/2cup grated Parmesan (2 ounces), plus more for serving
  10. Check 2tablespoons chopped fresh flat-leaf parsley


  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
  3. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
  4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes.
  5. Stir the Parmesan, cooked mushrooms, and the remaining tablespoon of butter into the rice. Sprinkle with the parsley and additional Parmesan, if desired.