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This creamy parmesan mushroom risotto is made with cheesy arborio rice and a creamy white wine mushroom sauce. This is a great side dish or dinner recipe for a romantic meal.

Parmesan Mushroom Risotto

Parmesan Mushroom Risotto is made with cheesy arborio rice and a creamy white wine mushroom sauce!
Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 575kcal
Author Kat Jeter & Melinda Caldwell


  • 4 c Chicken broth
  • 1 Tbsp Olive oil
  • 1/4 c Onion , finely diced
  • 1 cup Arborio rice
  • 1/2 cup Dry white wine , divded
  • 2 Tbsp Butter
  • 16 oz Mushrooms , sliced
  • 1 c Heavy Cream
  • 1/2 cup Parmesan cheese , grated


  • Place Chicken broth in a saucepan and heat it over low heat.
  • On a separate burner heat olive oil in a pan over medium heat.
  • Add rice to pan stirring quickly for 1 - 2 minutes, then add 1/4 c wine to the pan.
  • Keep stirring the rice until the liquid is almost gone then add 1 ladle full of broth.
  • Continuing stirring until the liquid is absorbed and repeat adding the broth and stirring until it is absorbed, until all of the broth has been incorporated.
  • While the rice is cooking heat butter in a skillet over medium high heat.
  • Once pan is hot add mushroom and cook until they have browned and are tender.
  • Add 1/4 cup of wine and cook until the liquid reduces by half.
  • Add heavy cream and continue to cook until liquid has reduced by half.
  • When rice is ready stir in Parmesan cheese.
  • Serve rice and ladle mushroom cream sauce over top.


Serving: 1g | Calories: 575kcal | Carbohydrates: 43g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 299mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 2.5mg | Calcium: 150mg | Iron: 0.4mg