Parmesan Mushroom Risotto Recipe

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Parmesan Mushroom Risotto
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  1. Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes).
  2. Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock.
  3. Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
  4. Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 700.98 Kcal (2935 kJ)
Calories from fat 274.02 Kcal
% Daily Value*
Total Fat 30.45g 47%
Cholesterol 54.13mg 18%
Sodium 824.81mg 34%
Potassium 756.74mg 16%
Total Carbs 69.33g 23%
Sugars 13.89g 56%
Dietary Fiber 2.5g 10%
Protein 23.89g 48%
Vitamin C 8.5mg 14%
Vitamin A 0.1mg 5%
Iron 1mg 6%
Calcium 184.7mg 18%
Amount Per 100 g
Calories 107.8 Kcal (451 kJ)
Calories from fat 42.14 Kcal
% Daily Value*
Total Fat 4.68g 47%
Cholesterol 8.32mg 18%
Sodium 126.84mg 34%
Potassium 116.38mg 16%
Total Carbs 10.66g 23%
Sugars 2.14g 56%
Dietary Fiber 0.38g 10%
Protein 3.67g 48%
Vitamin C 1.3mg 14%
Iron 0.2mg 6%
Calcium 28.4mg 18%

* 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

  • 16.1
  • 17

Good Points

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

Bad Points

  • High in Sodium

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