Mushroom Risotto

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Most Helpful Positive Review

Jan 16, 2004

Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum creaminess! I substituted chicken instead of vegetable broth and omitted the celery. My friends raved all the same.

—JEZZYKOBE

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Most Helpful Critical Review

Mar 26, 2011

this is not rissotto. Is is a nice mushroom rice but real rissoto does not contain milk. The creaminess comes from the starch in the rice.

—gizzysmom

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267 Ratings

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Feb 06, 2004

I made this for a dinner party, and it makes way more than four servings! All of it was eaten, though, and everyone thought I was magic or something. I did used skim milk and fat free half and half instead of whole milk and heavy cream, and it was plenty rich and creamy. Definitely worth the effort if you want to impress a date or a dinner party!

—LIBBOHARPER

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Jan 16, 2004

A good recipe overall. Use half the cream. The 5 cups of broth are more of a maximum amount you will need - use common sense and stop adding broth when the rice is cooked. I used chicken broth instead and added chicken.

—FREDDY_K

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Feb 06, 2004

absolutely delicious - I didn't have cream so I didn't bother, but it didn't need it, still was really creamy. took forever to cook but was worth it. I added dried rosemary and fresh minced garlic.

—KYMBERAND

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May 10, 2003

What a delicious tasting risotto!! I substituted minced garlic, dried parsley and used skim milk. Made no difference to the taste. Directions incomplete. Did not tell you how or when to add the chicken broth. However, as I had made risotto before I knew to add it, one cup at a time. Would highly recommend this dish.

—GibsonsGirl

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Jan 16, 2004

really good recipe!! it was my first ever risotto & it turned out to be pretty tasty!! make these minor adjustments to make it perfect : 1. completely skip cream. it makes the risotto too heavy. 2. you dont have to add all 5 cups of broth. use common sense; when the rice tastes right, you should stop adding broth.

—ADNANRONI

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Dec 02, 2005

I served this risotto as a side dish, with london broil and caesar salad, for my husband's birthday dinner. Everyone loved it. My mother-in-law helped me make the risotto and it came out great. We increased the recipe to serve six people. We used a variety of exotic and dried mushrooms including black trumpet mushrooms. We soaked the dried mushrooms in warm water for 30 minutes. We saved this mushroom water and included it with the broth. We used chicken broth instead of vegetable stock and we used Arborio rice (a must for risotto). To keep things moving quickly we warmed the broth in a large pot along side the risotto on the stove. We had a little extra broth left over (probably because we added the additional water from the mushrooms). It took about 30-40 minutes for the rice to absorb all the stock. Great recipe. We will make it again soon.

—VEARG

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Nutrition

Calories
439 kcal
22%

Carbohydrates
48.7 g
16%

Cholesterol
50 mg
17%

Fat
19.5 g
30%

Fiber
2 g
8%

Protein
16.9 g
34%

Sodium
768 mg
31%

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

Nutritional Information

Mushroom Risotto

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 439
Calories from Fat: 176

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 9.8g 49 %
Cholesterol 50mg 17 %
Sodium 768mg 31 %
Potassium 403mg 11 %
Total Carbohydrates 48.7g 16 %
Dietary Fiber 2g 8 %
Protein 16.9g 34 %
Sugars 6.9g
Vitamin A 18 %
Vitamin C 8 %
Calcium 49 %
Iron 28 %
** Thiamin 31 %
** Niacin 50 %
** Vitamin B6 13 %
** Magnesium 13 %
** Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.