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  1. Parmesan-Mushroom Risotto

Parmesan-Mushroom Risotto

00:45:00 10 servings, 1/2 cup (125 mL) each
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10 servings, 1/2 cup (125 mL) each

Mushrooms sautéed to a golden brown give this risotto its elegance. But we added garlic and Parmesan to make it even more sumptuous.

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  • Heat broth in saucepan. Meanwhile, reserve 2 Tbsp. onions. Cook remaining onions with mushrooms and dressing in large skillet on medium heat 3 min. or until mushrooms are golden brown, stirring frequently. Add rice and garlic, cook and stir 1 min.
  • Stir in 1/2 cup hot broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time and cooking until all broth is added and rice is tender, stirring constantly. (This will take about 30 min.) Remove from heat.
  • Add butter, cheese and reserved onions; stir until butter is melted and mixture is well blended.


As an option when serving adults, substitute dry white wine for 1/2 cup of the broth, adding wine near end of the rice cooking time.


  • 10 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 10 servings, 1/2 cup (125 mL) each
Calories 170
% Daily Value
Total fat 5g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 370mg
Carbohydrate 25g
Dietary fibre 1g
Sugars 1g
Protein 6g
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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