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Mushroom Risotto

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)


  • Author: Emily Roselyn
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 33 minutes
  • Yield: 4 1x



In this mushroom risotto, the rich flavors complement each other well. The Arborio rice has a delicious nuttiness, and the mushrooms have a rich earthy flavor, all coated in the extremely creamy texture of Parmesan cheese and butter (with a dash of white wine)!


  • 1 cup Aborio rice
  • ΒΌ cup shallots (finely diced)
  • 1 tablespoon olive oil (extra virgin)
  • 2 tablespoon butter (preferably unsalted)
  • ΒΌ cup parmesan cheese (shredded)
  • ΒΌ cup white wine (we use pinot grigio)
  • 4 cups chicken stock (have more on hand)
  • 1 cup mushrooms (baby bella)
  • 1 tablespoon parsley (fresh, chopped)





  • Please Note: This is Gordon Ramsay’s Hell’s Kitchen Mushroom Risotto (not to be confused with the wild mushroom risotto out of Gordon’s cook book or any of the other variations made on TV, or in restaurants, over the years).
  • Category: Appetizer, Side Dish
  • Method: Mix
  • Cuisine: American


  • Serving Size: 4
  • Calories: 390kcal
  • Sugar: 4g
  • Sodium: 497mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 26mg

Keywords: Mushroom Risotto, Mushroom,