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Mushroom Risotto with Parmesan & Herbs


Risotto isn't as hard to make as you may think. This simple recipe gives restaurant quality for a fraction of the cost

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Rate this recipe 4.3/5 (7 Votes)


  • 2 Tbsp (30 mL) olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups (500 mL) mushrooms, sliced
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) dried basil
  • 1 1/2 cups (375 mL) arborio rice(uncooked)
  • 4 cups (1 L) chicken stock
  • 1/2 cup (125 mL) grated Parmesan cheese


Servings 2
Preparation time 10mins
Cooking time 40mins


Step 1

Heat the oil in a large saucepan. Saute the onion, garlic, and mushrooms for 4-5 minutes.

Add the thyme, basil, arborio rice, and chicken stock. Bring to a boil then reduce the heat. Simmer, stirring occasionally, for about 20 minutes, or until the rice has absorbed the stock.

Add the grated Parmesan and mix until smooth. Serve immediately.


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