Mushroom Risotto

Use your favourite mushrooms in this hearty winter classic!

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10 mins
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40 mins
Mushroom Risotto.jpg


  1. Heat olive oil in a large pot over medium heat. Add onion, garlic and sausage (if using) and cook until sausage is no longer pink, about 8 minutes.

  2. Add mushrooms and cook for another 5 minutes or until mushrooms are softened.

  3. Pour in chicken stock and add Arborio rice to the pot. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until rice is cooked through and most of the liquid has been absorbed.

  4. Once rice is cooked, stir in thyme and parsley.

  5. To serve, divide risotto into individual bowls and top with parmesan cheese. Enjoy! 


  • 2 tablespoons olive oil 
  • 1 large onion, diced 
  • 2 cloves garlic, minced  
  • 500g Italian sausage (optional) 
  • 200g mushrooms, sliced  
  • 2 cups Arborio rice 
  • 5 cups chicken stock 
  • 1 teaspoon dried thyme 
  • 2 tablespoons freshly chopped parsley  
  • 1/2 cup freshly grated Parmesan cheese 

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