Mushroom Risotto

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Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it’s worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.
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5 from 7 votes
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Mushroom Risotto

10
10
10
SP
333 Cals 11 Protein 52 Carbs 5.5 Fats
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian
Risotto is a creamy Italian rice dish usually made with Arborio rice. It can be a little time consuming but it's worth it. This is a dish that will impress guests. I used Baby Bella mushrooms, but you can use crimini, portobello, porcini or a combination of all three.

Ingredients

  • 2 cups Baby Bella mushrooms, sliced
  • 1 clove garlic, diced
  • 2 cups arborio rice
  • 1 tsp olive oil
  • 3 tsp butter
  • 2 shallots, minced
  • 1 cup white wine
  • 8 cups fat free chicken stock, or vegetable stock
  • salt and pepper
  • 1/2 cup grated parmesan cheese
  • 4 tbsp chopped parsley

Instructions

  • Heat chicken stock in a small pot and keep on low heat.
  • In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil.
  • Add mushrooms, salt and pepper and cook 1 minute.
  • Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.
  • Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
  • Add rice mixing well until well coated and translucent, about 2 minutes.
  • Add wine, salt and pepper and mix well until it is absorbed into the rice.
  • Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
  • Add mushrooms, parmesan cheese and parsley, mix well and serve.

Nutrition

Serving: 1cup, Calories: 333kcal, Carbohydrates: 52g, Protein: 11g, Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 934mg, Fiber: 0.5g, Sugar: 3g
Blue Smart Points: 10
Green Smart Points: 10
Purple Smart Points: 10
Points +: 7
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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103 comments

  1. Don’t second-guess the 8 cops of broth, it’s correct (I actually only had 7 cups on hand, that was also okay, but any less would have been problematic).
     This recipe is EXCELLENT.  I can’t wait to make it again, now that I have the idea of how it’s done (first time cooking Arborio rice).  I will double the amount of mushrooms and use 1.5 cups rice – personal preference only.  The flavors are outstanding. 

  2. Nobody else find 8 cups stock too much ? 

  3. This may have been the best recipe I’ve ever made! Such great taste.

  4. I made this last night . It was delicious.

  5. This was absolutely delish. I made it for thanksgiving and while I definitely had a hard time continuously stirring while my 16 month old daughter was around, it turned out great and I will totally make it again. So yummy and everyone seemed to like it (except my husband, who is anti-edible-fungus and wouldn’t event ry it).

  6. Do you have an Instant Pot version of this recipe?

    I made Asiago Shrimp Risotto that was absolutely delicious and would like to try a Mushroom Risotto.

  7. This turned out really good! I used vegetable stock instead of chicken stock and it still had a great flavor 

  8. Didn’t have white wine but turned out very delicious. 

  9. Hi Gina, Can this be made in the instant pot? I love all of your recipes! Made turkey stuffed peppers in the instant pot last night, delicious!

  10. I want to buy a heavy medium saucepan for rissoto, can someone tell me what quart size I should get? It needs to be big enough for this recipe amount. Thank you, you guys are great!

  11. This is a super recipe. I am dairy sensitive, but this was easy to make dairy-free with non-dairy butter and pecorino (sheep) cheese.

  12. HI Gina! This looks great. 2 things – can you update the nutrition? Im on the Old points/ flex points and need the total fat and fiber.. Also, do you think this would taste good with cauliflower rice instead? I was thinking of trying that to reduce points. 

    I love your recipes – thanks!!!

  13. I’m wondering if this can be made ahead and warmed up prior to serving, or if it is best served immediately. Having a dinner party and am trying to prepare some dishes ahead of time to decrease my workload day of the party. Thanks!

  14. This looks delicious. Has anyone tried making it with vegetable stock instead of chicken stock? My son is vegetarian and we would love to try it.

    • I did! I made this with vegetable stock and omitted the wine for a Muslim friend of mine who came over for dinner, and the risotto was just as delicious as it is when I make it exactly according to the recipe. 🙂

      I’ve also added tons more veggies to the recipe besides the mushrooms! I’ve added squash, bell pepper, and zucchini before and it was always great! Just treat any additional veggies the same as the mushrooms

  15. Hi Gina, how would I cook this if I use orzo instead of rice and added chicken?

  16. Hi Gina,
    I love your website! It is my go-to for tasty weight watchers meals. I have been looking for a mushroom risotto recipe for a long time, I can’t wait to try it!
    Are the smart points the same as points plus?
    Thanks for all you do!

  17. This is still one of my all time favorites! Just got back from Italy and added some truffle oil at the end. So good.

  18. I’ve made this several times, my husband loves it so much, he’s requesting it for dinner tomorrow night after being on the for work. My question is, can I use a dry rosè in place of the white wine? Thanks 

  19. Just made this verbatim and it was crazy delicious – top 10 meals. Gina, your recipes are easy to follow and always delicious. Sincere thanks.

  20. Could you update the nutritional info for this recipe please? 🙂

  21.  Am I missing something… How much garlic is needed? 

  22. Hi Gina! I’ve never commented before, so let me start with THANK YOU for what you do. I’ve lost 40 lbs over the past 6 months by counting calories. I know I can always rely on your recipes for delicious, low calorie lunches and dinners. I’m also loving your Fast and Slow cookbook with my new instant pot!

    Speaking of, I attempted to modify the cooking instructions for this risotto for the instant pot, posting here, and welcoming tips and suggestions, as it’s very new to me:

    Press the sauté button on the IP. Add butter, cook shallots until softened, about 3 minutes, then add garlic and sauté for another 30 seconds [I actually skipped this step since garlic wasn’t on the ingredient list]. Add mushrooms, salt and pepper until soft around the edges, around 4 minutes.

    Add rice and stir until coated, then sauté until slightly toasted, stirring constantly, about 4 minutes.

    Pour in wine and simmer until evaporated, stirring constantly, about 2 minutes. Pour in stock [room temperature or warmed if from the fridge] and stir to combine. Cover and set cooker to “Manual”, low pressure, 5 minutes.

    Once the timer finishes, force depressurize the IP. Let air out then check consistency, should be liquidy. Press “Sauté” and cook risotto, stirring until liquid is absorbed, about 3-5 minutes. Stir in parmesan cheese and parsley.

  23. I made this tonight for company serving it with your Chicken Rollatini recipe and roasted vegetables. Both the chicken and the risotto were so good our guests loved it. Those who were not on weight watchers didn’t even realized they were eating a weight watchers recipes, for those who are fellow weight watchers I gave the point value and were so impressed.

  24. How many smart points is each serving?

  25. Hi! Is this 2 cups of arborio rice uncooked? I calculated and I think the entire recipe is 61 smartpoints for the entire recipe? Not sure how I'd break that up into portions! Looks good 🙂

  26. What are the smart points for this recipe?? I LOVE IT!!!

  27. I made this tonight… incredible! Thank you!

  28. I will definitely try this. I'm wondering if anyone has substituted quinoa for rice. I'm sure it would be a little different, but I'd like to try that as an alternative.

  29. According to the recipe builder on the WW site for 6 servings it is 5 Points+

  30. Would love to make this for Thanksgiving. Any update on the points plus for this recipe?

  31. I love mushroom risotto, so I knew I had to try this. So good! Thanks for the recipe!

  32. Sorry. I used one tablespoon of minced garlic.

  33. How much garlic do you need? It was not on the list of ingredients. Thanks!!

  34. Does anyone know what the Points Plus value is?

  35. I was wondering if anyone has tried making this with Quinoa?

  36. Excited to try this! I am making a 1/2 portion, since there's since I'm only feeding myself, and could sit there and eat a whole pan of risotto. I'll do 1/2 for dinner, and eat the rest as leftovers.

    I know this is on old points, but when I put in the ingredients in the recipe builder, I get 9 points for a cup, so almost double what it says. (I put the mushrooms into the builder after I did the calculation, so the 'free' vegetables don't affect it). Yikes! But I'm having it as my main meal and have the points for it, so dinner it shall be! 🙂

  37. Delicious! Since I didn't have parsley or arborio on hand, I used fresh chopped sage and long grain brown rice (I pulsed it in my food processor a few times). It took a little longer on the stove top but it was great! Especially served with your Lighter Chicken Saltimbocca!

  38. This looks really yummy, I can't wait to try it. Do you have the fat and carb nutritional information for this recipe?

  39. Thank you for the recipe. I made this tonight and it came out super yummy. I did substitute some ingredients because I used what I had and it still turned out great! really easy to make, but definitely takes time standing there to stir it often!

  40. can you substitute arborio rice for regular white long stemmed rice? if so does it change cooking time?

  41. How many points would this be with the points plus?

  42. Great recipe! Thank you =0)

    -Lianda

  43. Sounds like something similar to what I've been making for a while – only I think mine is even healthier! Made with pearl barley and takes even less butter and oil. 🙂 I'll try yours, but I highly recommend mine! 🙂

    http://www.epicurious.com/recipes/food/views/Mushroom-Barley-Risotto-4401

    p.s. – I always use more chicken stock than this calls for, and will "annoint" the finished product with a little truffle oil to really put it over the top. 🙂

  44. Made this today with Trader Joe's Brown Rice Medley (with daikon seeds and barley), leeks instead of onions, added a few slices of canadian bacon, but skipped the cheese, because I didn't have any. AMAZING!!! My husband said this was restaurant quality…Thank you, Gina!

  45. Gina I love trying out all of your recipes !!! Everything is always so delicious and guilt-free! I made this risotto and added baby spinach! 🙂

  46. Made this last night, and loved it! We skipped out on the wine, and added fresh thyme and a bit of balsamic vinegar. SO good. Thank you!

  47. It looks like if you omit the wine and up the chicken broth to 9 cups and use light butter (which I always use) it's 8 points plus. I don't see either of those changes making a huge difference in taste. I'll let you know shortly, because I'm about to make it 🙂

  48. Use like 2 – 3 cloves. I still have to update points plus on this. The wine will increase it a lot with the new plan, so I may change it a bit to lower the points, maybe 1/4 cup wine and increase the chicken broth. I love cooking with wine, I hate that it increases the points!

  49. Hi Gina. How much garlic do you use? It seems to be missing from the ingredients list.

  50. I am excited to try this recipe tonight! I have made several of your recipe and my husband and I LOVE them all. So far today I have made the pumpkin cupcakes with pumpkin/cream cheese frosting (with the exception that I realized at the last minute I didn't have any cupcake liners so I put the batter into a loaf pan and made it into a delicious pumpkin pound cake), I also have the homemade apple sauce going in my crockpot and am going to cook this dish tonight to go with beef spare ribs. One questions though…will brown rice work? It is all I have in my pantry but I am happy to run to the store to get the arborio rice if you think it makes all the difference. Any input is much appreciated 🙂 Thanks again for all of the wonderful recipes.

    -Cheyanna

  51. It turned out to be delicious! Time consuming but worth it. I really wish that I read the comments prior to making, however. I was not intending on make a 10 point side. Please update so others do not make the same mistake.

  52. Gina, how much garlic do we saute? I didn't see it in the ingredient list so I had to guess. It was a bit time consuming, but came out delicious!

  53. This recipe is great! It's the first time I've made or eaten risotto and it turned out really well 🙂 Definitely going to be making this more often.

    Thanks Gina for all your amazing recipes. I cook from your website at least once a week 🙂

  54. This is the old system, I'm working my way down the list. Hopefully I'll update this soon.

  55. Hi Gina,I love all of your recipes and recently re-joined WW and was wondering if your points of 5.5 for this recipe are for the new points plus system or the old system?

    Thanks!
    Karin

  56. I made this tonight, it took me waaaay longer than 20-25 minutes to mix in all the stock but it did end up being delicious!

  57. I also used the recipe builder and got a points per serving value of 10. Should the serving size actually be 1/2 a cup in order to have the 5 point value? I am still going to make it, but think that the points or serving size might need to be updated?

  58. Wow! This used to be one of my FAVORITE meals – we'd have it almost once every two weeks – but I just put it in the Recipe Builder to get the Points Plus values…tell me I'm wrong!!! It came out to TEN points a serving!!! 🙁 The carbs in this new points system is killing me! 🙁

  59. I made this tonight, and WOW! my friends and I all LOVED it! Delicious and low calorie, couldn't ask for more!!

  60. My fiance loves risotto, and when he suggested we should (ie I) should try making it I wanted to find a recipe that was lower in fat and calories. I searched your site and am so very thankful to have found this recipe! I made it last night and my fiance loved it–he didn't even say it tasted "lowfat" but I guess he added extra parmesan to his 🙂

    One thing–it ended up a little mushy, but not horrible and it's supposed to have that sort of consistency, correct? I felt like I was adding quite a bit of chicken stock, so I didn't use quite all of it.

  61. It is very filling! 1/2 cup was the perfect amount for me last night (along side some roasted vegetables & swordfish)! I was on WW a few years ago and lost 40 lbs. After gaining some of it back I've decided to go back on it. It really is all about portion sizes! It was amazing to see how much my portion sizes have grown since I went off the diet. Crazy! Thanks again!

  62. You're welcome Sara!! It's about portion size when it comes to eating risotto, but it's so filling you don't need to eat as much. Fill it with veggies and it's a meal!

  63. This is pretty much the EXACT recipe my husband and I have been making for years! I love to see that it's actually not too bad for you. Thank you so much for all of your posts – the recipes & pictures are all amazing. I have bookmarked probably about 50 recipes that I WILL be trying. I've already made about 10 and you haven't failed me yet. Thank you so much for making WW exciting and new, I don't know how I stuck with it years ago – before your blog!!!

  64. **Tastes** not Takes lol

  65. This recipe is amazing! It takes like it has a ton of butter and cream and it doesn't! Question though – when I was making it, the first line or two of the recipe says to saute the garlic in the olive oil – maybe I'm blind but nowhere in the ingredients did I see anything about the amount of garlic…how much do you use? I used 2 cloves minced and it seemed to work great! Thanks again for the great recipe!

  66. Great!! You're welcome.

  67. WOW! I made this last night, it was my first time cooking risotto and it tasted SO good! I was so proud of myself, it was like something I would get at a restaurant : ) Even my picky husband liked it and couldn't tell it was low fat. Thanks for an awesome blog, Gina, I can't wait to try more your amazing recipes!!!

  68. Katie – Thanks for leaving such a thorough review! Glad to see it's still good without the butter and wine. I know some people don't like to use alcohol in their recipes.

    Happy you stumbled on me!!

  69. Fantastic recipe. I had some baby bellas that needed be used within the next day or so and this was a perfect way to keep them from going to waste. I have made risotto before and I just love the creamy texture and heartiness of the dish. I also wanted to add that as I was looking over the recipe to add it to my database I noticed that I actually forgot to add the butter when cooking the shallots—at the time I just used a little bit of leftover liquid from the mushrooms to prevent burning and it still turned out great. So for those of you wanting to shave a few more calories, my little accidental adjustment went completely unnoticed in the flavor department. I also didn't feel like opening an entire bottle of white wine so I substituted water and again, I never missed it. Everything was wonderful and creamy as it should be so there is another calorie-saver for those of us watching our waist-lines. 🙂

    As a side note, I wanted to thank Gina for hosting such a wonderful site. I just stumbled upon this site when google-searching another recipe and immediately fell in love with it. I am currently making the Crock Pot Chicken Taco Chili for dinner tonight and it already looks and smells wonderful. So thanks again, I have bookmarked the site and will definitely be back to try more of your recipes.

  70. Good point, not being a vegetarian, I sometimes overlook the chicken stock.

  71. I have notices that you have several things under vegetarian that have meat stocks in them. Would you mind removing these items or making a note that the dish **WOULD** be vegetarian with a vegetable stock. People are always offering me chicken and fish and I have to educate them that it is not vegetarian. Thanks for helping!

  72. Thanks for noticing!

  73. Thanks for letting me know 🙂

  74. @Cait – Sorry Cait, I found my mistake, points are the same, calories were wrong. I wrote it in my book wrong. It just didn't sound right. I adjusted it to 277.

  75. How nice, glad hubby liked it!!

  76. Thanks Gina! I don't know how it's so low, but I'm in love with that recipe. My husband said it's the best meal I've ever made! Btw-just tried my hand at your chicken parm and homemade sauce last night. We really enjoyed it 🙂

  77. @Cait – I just checked my numbers and yes, it is 98 calories per cup. 595 calories for the whole recipe. Thanks for asking.

    @Lauren, This recipe is so easy to substitute ingredients. I love this with shrimp and asparagus! Thanks for leaving a comment!

  78. I made this and substituted mushrooms for shrimp, it was AMAZING! My fiance loves it as well!

  79. Hmm, that doesn't sound right. I'll have to check my book tonight and let you know.

  80. Is this really 98 calories for a cup? Was it supposed to be 198 or 298? I think I'm in denial b/c I made this tonight, along with the zucchini sticks for dinner. My husband and I LOVED it. Thanks for these recipes!

  81. I made this on Wednesday and it was delicious!

  82. Thanks for posting this! I've recently made my first *real* risotto (of the butternut squash persuasion) and wanted to try mushroom – perfect timing!!

  83. Thanks – another delicious recipe!

    I am making the crockpot sante fe chicken for tonight and it smells yummy…

  84. Thanks for noticing Suzanne. You add the mushrooms back in the end when you have your last ladle of broth, right before you add the cheese and parsley. Hope it came out good!

  85. Sorry – I have a stupid question. We are making this right now and aren't sure when to add the mushrooms back in. You said to "set the mushrooms aside"…I read that as remove them. Are you supposed to keep them out until the end or add them back after the rice and shallots are translucent? (or did I just read this wrong?)
    thanks!

  86. This seems like the perfect flavor combo–I have never tried risotto, but this looks like the perfect place to start 🙂

  87. bookmarked! i must have this!

  88. Mmmm, good for fall and winter. We tried one for the first time last weekend, and it wasn't too hard. Here's another version to add to the list.

  89. Sounds yummy–have to try it 🙂

  90. I've always wanted to try risotto, but the recipes I've seen call for tons of butter and sometimes even heavy cream! This looks much more reasonable. Thanks!