ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto with Mushrooms

Yield 7 servings (serving size: 1 cup)
Although varieties of wild mushrooms are often featured in Venetian fare, we use dried porcini, shiitakes, and cremini, available in most American stores.


  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 4 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 3 tablespoons butter, divided
  • 1/2 cup finely chopped yellow onion
  • 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
  • 1 1/2 cups sliced shiitake mushrooms (about 3 1/2 ounces)
  • 1 3/4 cups Arborio rice or other short-grain rice
  • 3/4 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese

Nutrition Information

  • calories 291
  • caloriesfromfat 24 %
  • fat 7.7 g
  • satfat 4.2 g
  • monofat 1.9 g
  • polyfat 0.2 g
  • protein 9.8 g
  • carbohydrate 45.4 g
  • fiber 3.6 g
  • cholesterol 19 mg
  • iron 1.3 mg
  • sodium 718 mg
  • calcium 124 mg

How to Make It

  1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.

  2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender. Add rice; sauté 1 minute. Stir in sage, salt, and pepper. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.

  4. Wine note: Here's a great vegetarian risotto that's perfect with red wine because of all the mushrooms. Try the northern Italian red Barbera called “Le Ormeâ€� from Michele Chiarlo. The 2005, with earthy, dried cherry flavors, is $ —Karen MacNeil