Mushroom risotto

Food and nutrition


Preparation:15 minutes

Cooking:30 minutes
Published on 10 December 2014


  • 2 tsp olive oil
  • 2 green onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 1/4 cup mushrooms, sliced
  • 1/2 cup dry Arborio rice
  • 4 tbsp white wine
  • 2 cups low-salt chicken broth
  • 1/2 cup parmesan, grated
  • 2 tbsp fresh thyme
  • 2 tsp dried oregano
  • 2 tsp lemon zest, grated
  • Salt, pepper and parmesan shavings to taste

Nutritional Values

Calories:400 kcal
Total lipids:12 gr
Total carbohydrates:57 gr
Proteins:17 gr


  1. Brown the green onion, garlic and mushrooms in oil in a saucepan.
  2. Add the rice, coat it well and let it cook 1 minute.
  3. Deglaze with white wine and stir.
  4. When the wine is almost all absorbed, add the broth and fine herbs, lower the heat and let the mixture cook, stirring non-stop for about 20 minutes, until the rice is cooked and has a creamy consistency.
  5. Remove from the heat, add grated parmesan and stir well to melt it.
  6. Add salt and pepper, garnish with parmesan shavings and serve immediately.