Chanterelle Risotto

Chanterelle Risotto

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"Savory and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan, and porcinis for chanterelles."
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50 m servings 528 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1056 mg
  • 42%

Based on a 2,000 calorie diet

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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

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  1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
  2. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.


  1. 31 Ratings

Most helpful positive review

This was a great tasting dish! However, I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time, I'll try it with half the cheese. It seemed t...

Most helpful critical review

I made this exactly as written and thought that it was okay but it lacked in flavor. Makes a lovely presentation.

This was a great tasting dish! However, I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time, I'll try it with half the cheese. It seemed t...

This was delicious. I had never prepared chanterelles before, but they were in my organic delivery box, so I looked for recipes. I only made half the amount stated, because there are only two o...

This is a seabass with a butternut squash sauce (very easy recipe) atop the chanterelle risotto. All the different flavors came together and complimented each other. This will definitely be ma...

Yummy! Great base but I added a lot. I used chicken broth and needed 2 more cups of broth to fully cook the rice. I added thyme, and used 1 cup sliced baby bellas. To replicate our favorite riso...

It clearly says to stir the mushroom mixture into the rice then add the cheese and cook for another minute. Plus I think that is obvious that you would mix the two together in the end. Next ti...

I used shiitake intead and it turned out perfect. A lot of muscle work went into making it but the it was well worth the reward. I think I only used about half the parmagiano reggiano.

Okay, so you've got a pan of sauteed mushrooms and a pan of cooked Arborio rice, then what? Instructions seem to be missing something.

This was absolutely delicious!! I did add in some white wine for a little kick and it turned out great. We will definitely be having this again!

This recipe was delicious, and it is hearty enough to reheat leftovers for lunch the next day. If you are a cheese fan, this is right up your alley. The only change I would suggest would be to c...

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