Creamy Mushroom Risotto

Vickie Parks


This is from a recipe card I got from my local Safeway store years ago. It's a good basic Risotto recipe that I make often, sometimes changing the ingredients to make use of produce I need to use (before they spoil) or to make use a fresh ingredient I couldn't resist in the produce department. It's always good, and it's a quick side dish that goes with a good variety of different main dishes.

For the sherry, any dry sherry or even a cream sherry works well in this recipe. But don't use cooking sherry (it's packed with sodium and adds a bitter taste to this rice dish).


★★★★★ 1 vote

4 Min
25 Min
Stove Top


  • 1 cup
    sliced button mushrooms (or sliced cremini mushrooms)
  • 2/3 cup
    long grain white rice, uncooked
  • 1/3 cup
    green pepper, chopped
  • 2 Tbsp
    unsalted butter
  • 1 cup
    low-sodium chicken broth
  • 1/2 cup
  • 1/4 cup
    dry sherry (cream sherry works well, too)
  • 1/4 tsp
    dried sage
  • 1/4 tsp
    black pepper, or to taste
  • 2 Tbsp
    grated parmesan cheese

How to Make Creamy Mushroom Risotto


  1. In a medium saucepan, sauté mushrooms, rice, and green pepper in butter about 3 minutes or just until the green pepper is tender.
  2. Stir in broth, water, sherry, sage and black pepper, and bring to a boil. Once it reaches a boil, reduce heat to low, cover saucepan, and let simmer 15 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let stand 5 minutes.
  3. After 5 minutes, fluff with a fork. Sprinkle Parmesan cheese on top, and serve immediately.

Printable Recipe Card

About Creamy Mushroom Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Low Fat Low Sodium Low Carb
Other Tag: Quick & Easy

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