Menu Enter a recipe name, ingredient, keyword...

Mushroom Risotto


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 10 ounces mushrooms, sliced
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup orzo
  • 2 cups low-sodium chicken broth
  • 3/4 cup grated Parmesan
  • 1 teaspoon fresh rosemary, chopped


Servings 4


Step 1

1) Add the mushrooms and cook for 3 minutes. Add the wine and cook until it has evaporated.

2) Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and ¼ teaspoon pepper.

You'll also love

Review this recipe

Spinach Souffle Stuffed Mushrooms Chicken, Mushroom and Brown Rice Slow Cooker Casserole