Red Wine Risotto with Mushrooms

Red Wine Risotto with Mushrooms


"A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese."
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55 m servings 387 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
  2. Melt butter in a heavy large 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 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth 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.


Read all reviews 4
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This rissoto is wonderful. The red wine makes this dish stand above other rissoto recipes. I used beef broth instead of chicken broth, and sautéed the mushrooms before adding. There was such a r...

it was delicious! i added peas and prawns amd asparagus to top it off. i found i had to let it sit covered for about 10-15 min after and stir here and there to get the right texture.

Very good and easy to make. I like using red wine instead of white which is called for in most risotto recipes. Only change I made was adding less chicken broth more often, so I was adding a med...

It's hard not to like something that has all the ingredients that you love! I made half this recipe and followed the ingredient list with the exception of the parsley, which I substituted with ...

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