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creamy mushroom risotto

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is from a recipe card I got from my local Safeway store years ago. It's a good basic Risotto recipe that I make often, sometimes changing the ingredients to make use of produce I need to use (before they spoil) or to make use a fresh ingredient I couldn't resist in the produce department. It's always good, and it's a quick side dish that goes with a good variety of different main dishes. For the sherry, any dry sherry or even a cream sherry works well in this recipe. But don't use cooking sherry (it's packed with sodium and adds a bitter taste to this rice dish).

(1 rating)
yield 4 serving(s)
prep time 4 Min
cook time 25 Min
method Stove Top

Ingredients For creamy mushroom risotto

  • 1 cup
    sliced button mushrooms (or sliced cremini mushrooms)
  • 2/3 cup
    long grain white rice, uncooked
  • 1/3 cup
    green pepper, chopped
  • 2 Tbsp
    unsalted butter
  • 1 cup
    low-sodium chicken broth
  • 1/2 cup
    water
  • 1/4 cup
    dry sherry (cream sherry works well, too)
  • 1/4 tsp
    dried sage
  • 1/4 tsp
    black pepper, or to taste
  • 2 Tbsp
    grated parmesan cheese

How To Make creamy mushroom risotto

  • 1
    In a medium saucepan, sauté mushrooms, rice, and green pepper in butter about 3 minutes or just until the green pepper is tender.
  • 2
    Stir in broth, water, sherry, sage and black pepper, and bring to a boil. Once it reaches a boil, reduce heat to low, cover saucepan, and let simmer 15 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let stand 5 minutes.
  • 3
    After 5 minutes, fluff with a fork. Sprinkle Parmesan cheese on top, and serve immediately.
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