Mushroom Risotto Recipe

is a chef, food photographer, cookbook author and blogger.
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Today I show you my mushroom risotto recipe.

You can get the ingredients for this recipe in every supermarket.

Now we conjure step by step a fast and simple Risotto on the plate.

The original chef tips from Italy will inspire you to cook for yourself.

Maybe you are just discovering your new favourite recipe. Good luck and a good appetite!

1. Recipe Mushroom Risotto

Here is the recipe for risotto with mushrooms.

You can serve the risotto with a homemade pesto or decorate the risotto with the pesto.

I will show you how to make your own pesto in another article! I wish you good luck!

Mushroom Risotto

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1191
Total Time 40 Min.
Preparation Time 15 Min.
Cook Time 25 Min.

Simple tutorial to prepare mushroom risotto.

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Mushroom risotto recipe picture
Mushroom risotto recipe picture © Thomas Sixt


500 g Mushrooms (white or brown mushrooms fresh)
1 tbsp Olive oil
etwas garlic
2 pc shalotts
120 g rsiotto rice
50-80 ml dry white wine (optional)
300-400 ml Vegetable broth
50 g butter
1-2 tbsp Parsley
4 pinch Salt
2-3 pinch Pepper
3 pinch nutmeg
40 ml Cream
40 g parmesan


Cut and chop the mushrooms.
Cut 3/4 of the mushrooms into small pieces and chop finely.

Prepare mushrooms

Clean the mushrooms and chop 3/4 of the mushrooms into small pieces.

Cut the remaining mushrooms into 5 mm thick slices.

Mushroom risotto approach in the pan.
Fry the chopped mushrooms in a high pan or in a wok for 15 minutes with a little oil.

Sauté mushrooms

Then fry the chopped mushrooms vigorously with olive oil and let them take on colour.

Asparagus risotto approach with shallots
Finely dice shallots and sweat colorless in a saucepan with the rice in a little olive oil.

Prepare risotto

Add the finely diced risotto rice, garlic and shallots and sweat briefly.

Mushrooms risotto in the pot
Deglaze the mushrooms, rice and onions with white wine and top up with stock.

Cook risotto

Deglaze with the white wine.

Gradually add the hot vegetable stock and cook the risotto covered with liquid until lightly simmering.

Stir the mushroom risotto constantly.

Finely chop the parsley
Parsley while cutting on a board. Parsley leaves and finely chopped strips.

Prepare parsley

Cut the parsley into fine strips.

Mushrooms when frying in the pan
Fresh Mushrooms when frying and roasting in the pan.

Fry mushrooms

Sauté the remaining mushrooms in a frying pan with a little olive oil and butter and let colour over high heat.

Season the mushrooms with salt, pepper and parsley.

Mushroom risotto recipe picture
Mushroom risotto recipe picture © Thomas Sixt


Season the risotto with salt, pepper and nutmeg.

Mix the mushroom risotto with some grated cheese and the remaining butter/olive oil until creamy and arrange on warm plates.

Place the prepared mushrooms on the mushroom risotto and serve quickly to taste with grated cheese and olive oil.

Enjoy your meal!



2. Nutritional Values

3. Shopping List for Mushroom Risotto

For your risotto with mushrooms you need the following ingredients:

You can also prepare this risotto with other mushrooms.

A nice example is the risotto with chanterelles.

4. More Ideas for Risotto

Comments, Cooking Questions and Answers

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