Creamy Mushroom and Rice Risotto

Linda Pulley


Sometimes I will watch certain cooking type shows to get ideas on various foods that I like. Never made risotto before until now. I played around with this recipe made a few adjustments and it turned out so good. My husband loved it but not only that my picky 5 year old son. I hope everyone enjoys this recipe as much as my family did.

☆☆☆☆☆ 0 votes
10 Min
25 Min
Stove Top


2 c
uncooked rice
2 c
diced mushrooms
6 c
chicken broth
3 Tbsp
chicken bouillon
1/2 c
parmesan cheese
6 Tbsp
2 dash(es)
garlic powder
2 dash(es)
salt and pepper
2 dash(es)
dry parsley flakes
6 Tbsp


1Dice up your mushrooms and set aside.
2In a large frying pan melt both the butter and the oil together. Sautee the mushrooms and the uncooked rice for 2 - 4 minutes on medium high heat.
3Stir in your chicken bouillon. Add enough chicken broth to cover the rice mixture, then season with garlic powder, salt and pepper. Stir until it begins to boil then reduce heat to low and place a lid on your pan and let it simmer.
4Check your rice every 2 - 3 minutes and stir. As the liquid reduces add more chicken broth. Continue this step for about 15 - 20 minutes or until the rice is fully cooked.
5Once the rice is cooked add the parmesan cheese and mix into the rice. Garnish with parsley and serve.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy