Mushroom Risotto Recipe

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Mushroom Risotto
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  1. Place the dried mushrooms in a measuring jug and add 750ml boiling water.
  2. In a heavy saucepan and gently stir fry the onion and garlic until softened.
  3. Add the chestnut mushrooms and stir for a further 2 mins before adding the wine.
  4. When the wine has all but gone, evaporated and been absorbed, add the rice. Drain the dried mushrooms, reserving the stock, chop into small pieces.
  5. Add to the risotto with 150ml of the stock.
  6. Cook the risotto on a low heat stirring frequently until the stock has been absorbed and then add another 150ml and so on until the stock is finished.
  7. Season and stir in the parsley before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 726.91 Kcal (3043 kJ)
Calories from fat 14.69 Kcal
% Daily Value*
Total Fat 1.63g 3%
Sodium 172.91mg 7%
Potassium 1194.18mg 25%
Total Carbs 127.58g 43%
Sugars 11.01g 44%
Dietary Fiber 6.97g 28%
Protein 20.44g 41%
Vitamin C 20.1mg 34%
Iron 3.2mg 18%
Calcium 62.8mg 6%
Amount Per 100 g
Calories 112.55 Kcal (471 kJ)
Calories from fat 2.27 Kcal
% Daily Value*
Total Fat 0.25g 3%
Sodium 26.77mg 7%
Potassium 184.9mg 25%
Total Carbs 19.75g 43%
Sugars 1.7g 44%
Dietary Fiber 1.08g 28%
Protein 3.16g 41%
Vitamin C 3.1mg 34%
Iron 0.5mg 18%
Calcium 9.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
  • 16

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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