Creamy Mushroom Risotto

Here is a tasty dish appreciated by all, a smooth and creamy mushroom risotto with subtle notes of lemon and herbs, served as an appetizer, side dish or main dish ideal for a busy day, a quick and healthy recipe.

We are big fans of Italian cuisine. I couldn’t count the recipes that I have already offered on my blog, but you can take a look at the Italian cuisine category, which is mostly quick and within everyone’s reach. I often make shrimp risotto which comes up regularly during the week, also the beetroot risotto that I made especially for Pink October or even this pea risotto .

For this mushroom risotto I started with spinach and mushrooms, that’s what I usually prepare. A nice combination of flavors that I’ll post to you since I made it again with spinach this time, I try to introduce them into my dishes whether it’s for vegetable curry, creamy chicken or chicken in the oven but that day I had none left in the fridge, it doesn’t matter the risotto was just as good with only mushrooms.


I really advise you to try this risotto it is creamy to perfection thanks to the addition of freshly grated parmesan (preferably) but also to the type of rice used, a dish certainly simple but which requires patience during the preparation.

I like my risotto to be creamy , I use the classic recipe adding the vegetables of your choice, the only ingredient I remove is the white wine which I replace with chicken broth, for the rest I always keep (or almost) the same base: arborio-style round rice, onion, broth, parmesan, butter, and I add lemon zest and juice at the end to brighten up the flavors.

It was my young uncle who taught me how to make risotto, he loves cooking and sent me an excellent explicit video on which I based myself to make my very first risotto which goes back a very long time.

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