Mushroom Risotto

Apr 26

Mushroom Risotto

How does the song go?  “Rain, rain, go away…”?  I totally disagree – to me, rainy days mean warm food, guilty pleasures, a good book, and a perfectly good reason to not get off the couch.

I think risotto is the PERFECT rainy day food (both warm and a guilty pleasure!)- and this recipe is low cal too (for risotto), at about 278 calories per cup served.  The amazing thing is that is tastes just as hearty and un-healthy as the risotto at my favorite Italian restaurant around the corner.  And with this, you get that really nice arm workout with all the stirring…I think that burns at least 278 calories, right?!

I know you’re all thinking, does it pass the re-heat test?  Yes, yes it does!  I ate the leftovers for three consecutive days…and I swear it was better each time.  It was served as an entree the first go ’round, then with arugula salad and baked fish for the others, just so I could get my fix whilst still being able to button my jeans.  🙂  Enjoy!


  • First, you are going to need three pans (or 2 pans and 1 pot) – one large pot/pan for 8 Cups of broth, one medium sauce pan for the mushrooms and some broth, and a larger pan that you actually make the risotto in.  For whatever reason, I was not prepared on this point, so I am starting things out with that for you.
  • Now that we have that covered, heat the chicken broth in your large pot and keep on low heat.
  • In a medium-sized heavy sauce pan, sauté the garlic in 1 teaspoon olive oil. Add your mushrooms, some salt and pepper, and cook for about 1 minute. Add a 1/2 cup of the chicken broth and let the mushrooms cook approximately 4 minutes. Set aside.

  • Heat your larger pan to medium-low heat and add butter.  Add shallots, and sauté about 1 minute. Add rice mixing well until well coated and translucent, which takes about 2 minutes. Add wine, salt and pepper, and mix well until it is absorbed into the rice. Ladle 1 cup broth into the rice and mix until all stock is absorbed.  Add another ladle; continue adding and stirring until all broth is absorbed, which takes about 20-30 minutes. Once complete, add mushrooms, parmesan cheese, and parsley.


  • Mix well and serve!

Printer Friendly PDFMushroom Risotto

This is another amazing post from Gina at – I love, love, love her recipes.  They are generally easy, but most-importantly, they’re pretty guilt-free!



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