Mushroom Marsala Risotto

Indulge in the rich and savory flavors of Mushroom Marsala Risotto, a delightful dish that combines the earthiness of mushrooms with the depth of Marsala wine. This recipe is a perfect harmony of creamy texture and robust taste.

Mushroom Marsala Risotto

Mushroom Marsala Risotto


  • 2 cups Arborio rice
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1/2 cup Marsala wine
  • 4 cups vegetable broth, warm
  • 1 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste


  1. Heat olive oil in a large pan over medium heat. Add chopped onions and garlic, sauté until softened.
  2. Add sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
  3. Stir in Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  4. Pour in the Marsala wine and cook until it’s mostly evaporated.
  5. Begin adding warm vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
  6. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
  7. Stir in Parmesan cheese, chopped parsley, salt, and pepper. Adjust seasoning to taste.
  8. Remove from heat, cover, and let it rest for a few minutes before serving.

Total Time: 35 minutes

Yield: 4 servings

Nutritional Information: Calories per serving – 380, Fat – 12g, Carbohydrates – 54g, Protein – 15g

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