Herb Roasted Mushroom Risotto

Indulge in the savory goodness of our Herb Roasted Mushroom Risotto. This recipe brings together the earthiness of mushrooms and the aromatic essence of herbs, resulting in a creamy and flavorful dish that will satisfy your taste buds.

Herb Roasted Mushroom Risotto

Herb Roasted Mushroom Risotto


  • 2 cups Arborio rice
  • 1 lb mixed mushrooms, sliced
  • 4 cups vegetable broth, warm
  • 1 cup dry white wine
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped


  1. Preheat your oven to 400°F (200°C).
  2. In a roasting pan, toss the sliced mushrooms with olive oil, salt, pepper, thyme, and rosemary. Roast in the preheated oven for 20-25 minutes or until the mushrooms are golden brown.
  3. In a large skillet, sauté the chopped onion and garlic in olive oil until softened.
  4. Add the Arborio rice to the skillet and cook, stirring constantly, until the rice is lightly toasted.
  5. Pour in the white wine and cook until it is mostly absorbed by the rice.
  6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Continue this process until the rice is creamy and cooked to al dente texture.
  7. Stir in the roasted mushrooms, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
  8. Remove from heat and let it rest for a few minutes before serving.

Total Time: 45 minutes

Yield: 4 servings

Nutritional Information: Calories – 350, Fat – 8g, Carbohydrates – 60g, Protein – 10g

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