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Mushroom Risotto

SUBMITTED BY: SAF PHOTO BY: Susan May

"Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course."
RECIPE RATING:
The reviewer gave this recipe 117 stars. This recipe average a 4.5 star rating.
Read Reviews (91)
PREP TIME  10 Min
COOK TIME  35 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 tablespoon olive oil
  • 3 small onions, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced celery
  • salt and pepper to taste
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 cup rice
  • 5 cups vegetable stock
  • 1 teaspoon butter
  • 1 cup grated Parmesan cheese

DIRECTIONS

  1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
  2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
  3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by JEZZYKOBE
Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2004 by LIBBOHARPER
I made this for a dinner party, and it makes way more than four servings! All of it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2004 by KYMBERAND
absolutely delicious - I didn't have cream so I didn't bother, but it didn't need it, still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2003 by GibsonsGirl
What a delicious tasting risotto!! I substituted minced garlic, dried parsley and used skim... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2004 by BRIGETTE WEISS
Good risotto, could use more herbs for more flavour. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by FREDDY_K
A good recipe overall. Use half the cream. The 5 cups of broth are more of a maximum amount... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by ADNANRONI
really good recipe!! it was my first ever risotto & it turned out to be pretty tasty!! make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2005 by VEARG
I served this risotto as a side dish, with london broil and caesar salad, for my husband's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2005 by JENALLEN77
Wow, this was delicious!! Next time, I'm going to leave out the celery as it gave it a weird,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by Nicole bakes!
This is a very good risotto. I had some mushrooms that I needed to get rid of, so I used 2... MORE

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