Wild Mushroom Risotto

wild mushroom risotto

Wild Mushroom Risotto

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Servings: 4
Calories: 466


  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 garlic clove crushed
  • 7 oz mixed wild and cultivated mushrooms such as ceps, oyster, porcini and button, wiped and sliced if large
  • 9 oz arborio risotto rice, washed
  • pinch of saffron threads
  • 1 1/4 pints hot vegetable stock
  • 7 floz white wine
  • 3 1/2 oz Parmesan cheese grated, plus extra for serving
  • 2 tbsp chopped thyme
  • salt and pepper


  • Heat the oil in a large frying pan (skillet). Add the onions and garlic and saute for 3-4 minutes or until just softened.
  • Add the mushrooms to the pan and cook for 3 minutes or until they are just beginning to brown.
  • Add the rice and saffron to the pan and stir to coat the rice in the oil.
  • Mix together the stock and the wine and add to the pan, a ladleful at a time. Stir the rice mixture and allow the liquid to be fully absorbed before adding more liquid, a ladleful at a time.
  • When all of the wine and stock is incorporated, the rice should be cooked. Test by tasting a grain - if it is still crunchy, add a little more water and continue cooking. It should take at least 15 minutes to cook.
  • Stir in the cheese and thyme, and season with pepper to taste.
  • Transfer the risotto to serving dishes and serve sprinkled with extra Parmesan cheese.
  • Wild mushrooms each have their own distinctive flavours and make a change from button mushrooms. However, they can be quite expensive, so you can always use a mixture with chestnut (crimini) or button mushrooms instead.
Calories: 466 kcal
Carbohydrates: 60 g
Protein: 15 g
Fat: 14g
Saturated Fat: 5 g
Cholesterol: 17 mg
Sodium: 997 mg
Potassium: 325 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 585 IU
Vitamin C: 4 mg
Calcium: 347 mg
Iron: 6 mg
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