Creamy Mushroom Risotto

Creamy Mushroom Risotto


345 people made this

About this recipe: The perfect mushroom risotto dish. Mushrooms are sauteed until soft, then simmered with vegetable stock, cream and a big helping of Parmesan cheese. Serve as a hearty main course.


Serves: 4 

  • 1 tablespoon olive oil
  • 3 small onions, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped celery
  • salt and pepper to taste
  • 100g fresh mushrooms, sliced
  • 250ml full fat milk
  • 4 tablespoons double cream
  • 190g rice
  • 1.25 litres vegetable stock
  • 1 teaspoon butter
  • 80g Parmesan cheese, grated

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Heat olive oil in a large frying pan over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic and stir in the parsley, celery, salt and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to lowand continue cooking until the mushrooms are soft.
  2. Pour the milk and cream into the frying pan and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice 250ml at a time, until it is absorbed.
  3. When the rice has finished cooking, stir in the butter and Parmesan cheese and remove from heat. Serve hot.

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Reviews (2)

5 patient with adding the broth and it turns out PERFECT. I used chanterelle and baby bella mushrooms. - 20 Sep 2012


Very nice! I'm not a big lover of risotto but the whole family enjoyed this one. I swapped the veg stock for chicken stock but still turned out lovely. - 30 Dec 2015

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