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Community Recipe
from [harpette]
Autumn Mushroom Risotto Soup

Autumn Mushroom Risotto Soup

  • Yield: 1 serving


  • 1 tablespoon(s) olive oil
  • 1 cup(s) onion chopped
  • 1 cup(s) leeks chopped
  • 3/4 cup(s) arborio rice
  • 4 cup(s) beef broth
  • 4 cup(s) mushroom broth
  • 12 ounce(s) baby bella mushrooms sliced
  • 8 ounce(s) shiitake mushrooms sliced
  • 4 cup(s) baby spinach leaves
  • 1/4 cup(s) dry sherry
  • 1/2 cup(s) parmagiano reggiano freshly grated


1.Heat oil in large skillet. Saute onions & leeks until translucent. Add mushrooms and saute until mushrooms release their juices. Add rice and saute 2 minutes more.

2.Place the broths in a large soup pot and bring to a simmer. Stir in sauteed mixture, bringing to a boil. Cover, reduce heat and simmer until rice is al dente. About 20 minutes. Add sherry and baby spinach. Cook covered another 5 minutes or until spinach is wilted. If soup is too thick, ladle in some extra broth or hot water. Ladle into bowls and top with parmesan cheese.

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Autumn Mushroom Risotto Soup recipe