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Mushroom Risotto (even a Novice can make!)


  • 3 cups organic chicken broth (or homemade)
  • 1 8 oz) pkg. organic mushrooms of your choice, I used baby bellas and white button
  • 12 organic shallots, diced
  • 3/4 cup Arborio rice
  • 1/4 cup white wine
  • 2 tablespoons organic parsley or chives, chopped
  • 1/41/2 teaspoon salt
  • black pepper to taste
  • 2 tablespoons organic butter
  • 1/81/4 cup freshly grated parmesan cheese


  1. In a saucepan, warm the broth over medium heat and keep warm
  2. Heat a large skillet over med heat, and add 1 Tablespoon olive oil. Add the mushrooms and cook until the juices are released and then reabsorbed and the mushrooms are browned
  3. Remove mushrooms and set aside
  4. Add 1 tablespoon olive oil to the pan and stir in the shallots. Cook about 1 minute or until shallots begin to soften
  5. Add the rice, stirring and cooking about 1-2 minutes
  6. CAREFULLY add in the wine(you may want to take it off the heat as it will steam), stirring constantly until the wine is fully absorbed
  7. Using a mug or measuring cup add approximately 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding the hot broth 1/2 cup at a time, stirring often, making sure the liquid becomes absorbed before adding more broth until the broth is gone (you must babysit risotto, don’t walk away, but stir often)
  8. After about 15 to 20 minutes, the rice will be al dente
  9. Turn off the heat and stir in the mushrooms, butter, parsley or chives and parmesan cheese

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