Mushroom Risotto By Pankaj Bhadouria

Mushroom Risotto

This classic risotto presents to you the delicious and cheesy mushrooms in a rich, creamy style.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

10 - 15 Min



Rate This Recipe6


  • For The Risotto: 5 tbsp Olive oil
  • 1 cup shallots diced
  • 1 cup arborio rice
  • ½ cup white wine
  • 4 cups vegetable stock
  • 2 tbsp butter
  • 2 to 3 tbsp cream
  • 2 tbsp parmesan cheese grated
  • For The Mushroo Mixture: 150 gm sliced mushrooms
  • Black pepper powder to taste
  • 2 to 3 tbsp white wine
  • salt
  • 2 to 3 tbsp olive oil
  • parsley sprig


  1. 1

    Heat oil in a pan and add diced shallots. Stir fry and add arborio rice. Saute till it turns golden in colour. Add white wine and stir. Allow the rice to absorb it completely. Add the vegetable stock, only half a cup at a time till the rice cooks. In another pan, heat olive oil and add the sliced mushrooms. Season with salt and black pepper powder while you cook on a low flame. Add white wine and mix well. Add the mushroom mixture to the rice pan and mix well. Add butter cream, and grated parmesan cheese. Mix well. Garnish with a parsley sprig and serve hot.

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