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Red Wine Risotto with Mushrooms

“A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.”


55 m4 servings387 cals

3 1/2 cups chicken broth

3 tablespoons unsalted butter

1 small onion, finely chopped

3 cloves garlic, minced

1 cup Arborio rice

1/2 cup dry red wine

1 (8 ounce) package sliced cremini mushrooms

1/2 cup grated Parmesan cheese

1/3 cup grated mozzarella cheese

1/4 cup chopped fresh parsley

salt and ground black pepper to taste



15 m


40 m

Ready In

55 m

Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.

Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.

Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.

Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.


By: Amanda

***Grabbed from:

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