Mushroom Risotto

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


  • 3 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic diced
  • 3 pounds mushrooms chopped (any variety)
  • 1 tablespoon thyme
  • 2 cups Arborio rice
  • Sea salt and freshly ground pepper to taste
  • 1 cup white wine or low sodium vegetable broth
  • 5 cups low sodium vegetable broth
  • 1 cup grated fresh Parmigiano-Reggiano cheese


  • In a large sauce pan, heat olive oil over medium heat and sauté onion and garlic for 2 minutes, add mushrooms and thyme and cook 5 minutes.
  • Add rice, sea salt and freshly ground pepper to taste and wine and 1 cup of the broth and cook, stirring often until the liquid is absorbed, continue adding broth 1 cup at a time, add another cup as soon as it is absorbed.
  • The rice should be tender, it should take 20 minutes to allow all of the broth to be absorbed. Stir in Parmigiano-Reggiano and serve.


SERVING SUGGESTION: Tossed Salad. Lettuce (not iceberg), salad veggies (of your choice) and salad dressing.
NUTRITION: 426 Calories; 8g Fat (18.3% calories from fat); 19g Protein; 64g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 466mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat
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