Red wine risotto with mushrooms

    55 min

    Creamy red wine risotto with mushrooms, parsley and two types of cheese is a quick and easy recipe for an Italian-inspired meal.

    2 people made this

    Serves: 4 

    • 850ml chicken stock
    • 3 tablespoons unsalted butter
    • 1 small onion, finely chopped
    • 3 cloves garlic, minced
    • 200g Arborio rice
    • 120ml dry red wine
    • 225g sliced cremini mushrooms
    • 40g grated Parmesan cheese
    • 40g grated mozzarella cheese
    • 1 tablespoon chopped fresh parsley
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Bring stock to a simmer in a saucepan over medium-high heat. Cover saucepan and keep stock warm over low heat.
    2. Melt butter in a heavy saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
    3. Pour a ladle of hot stock into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add another ladle of hot stock; cook and stir for 6 minutes. Add another ladle of hot stock; cook and stir for 6 minutes. Add another ladle hot stock; cook and stir for 3 minutes. Add the remaining hot stock and mushrooms; cook and stir for 5 minutes.
    4. Stir Parmesan cheese, mozzarella cheese, parsley, salt and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.

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