Mushroom rissotto

3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 108.4
  • Total Fat: 5.9 g
  • Cholesterol: 12.6 mg
  • Sodium: 893.4 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.5 g

View full nutritional breakdown of Mushroom rissotto calories by ingredient

Number of Servings: 6


    1 cup long grain rice
    3 tsbp of finely chopped onion
    tbsp of butter
    tbsp of Olive oil
    1/4 cup white wine
    5 cups of chicken broth or veg. if you prefer
    1/4 cup grated parmesan cheese
    1/2 cup mushrooms or reconstituted dry mushroom mix


Melt the butter and olive oil together and add chopped onion. Add rice and coat with butter mixture. Cook approx. 5 minutes. Pour in white wine and stir until evaporated. Add hot chicken stock a cup at a time and stir until almost dry when another cup should be added. Add mushrooms when last cup is added. Stir in parm. and check for seasoning. Mixture should have the consistancy of thick porridge. This recipe is even better if you use dried mushroom mix that have been reconstituted. If this is the case, save 1/2 cup of the mushroom water and use in the recipe instead of the wine.

Number of Servings: 6

Recipe submitted by SparkPeople user GAIL0907.

Member Ratings For This Recipe

  • no profile photo

    sorry, but I would never use long grain rice for rissotto. - 5/18/11

  • no profile photo

    Very Good
    Love it - 1/9/11