Mushroom Risotto

Mushroom Risotto



Heat water and stock in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.



Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and mushrooms cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.


Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.


Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.


Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes and serve.


  • 3 cups water
  • 2 cup veg stock
  • 1/4 cup butter, divided
  • 1 cup sliced mushroom
  • 1/2 cup chopped onion
  • 1 cup uncooked arborio rice or 1 cup medium grain rice
  • 1/3 cup dry white wine( if required)
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1/4 cup diced sun-dried tomato (optional)
  • Keya Salt to taste 
  • Keya White Pepper Powder to taste
  • 1 teaspoon Keya Parsley 

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