Mushroom and white wine risotto | Hello Victoria

Mushroom and white wine risotto | Hello Victoria

I know that I should really be trying all of the recipes that I already have saved on Pinterest, but for some reason, I keep adding new ones. I’m pretty sure we all have the same problem, no?

I found this recipe after racking my brain for something new to make for dinner – I had recently bought a box of arborio rice and have been itching to finally try my hand at making risotto. Mushrooms are one of my favorite things to eat, and while I don’t enjoy drinking white wine (red all the way!), it does add a wonderful flavor to the dish.

The instructions for the recipe were really easy to follow and worked out beautifully. I’m pretty sure that if he didn’t want to take some for lunch the next day, Richard would have finished the whole pot!

Mushroom and white wine risotto | Hello Victoria

The only things I changed were the amount of cheese I added (less than it called for, as I didn’t want to use too much expensive cheese!) and more mushrooms. I had bought waaay more than necessary by accident but figured another cup wouldn’t hurt.

If you’re a fan of mushrooms, wine, or just delicious creamy food – then you’re in for a treat! The risotto isn’t that hard to make and only takes about 30 minutes. We paired it with some leftovers of the wine I used (always a plus), as well as little leek and salmon parcels. Not the healthiest meal, but oh-so-delicious!

Recipe adapted from 3 Yummy Tummies

Mushroom + White Wine Risotto

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 1 cup arborio rice
  • 3 cups sliced mushrooms I have used chestnut white, and baby portabello
  • 1,000 ml chicken stock or vegetable to make this vegetarian
  • 500 ml dry white wine I used sauvignon blanc
  • 0.125 cup grated parmesan cheese
  • 60 ml whipping cream or you can use a couple spoons of mascarpone
  • 2-3 cloves garlic minced
  • 1 tsp dried basil
  • salt + pepper to taste
  • olive oil for frying


  • Heat olive oil in a large skillet or pot over medium/medium high heat.
  • Add mushrooms to the pot, and salt and pepper to taste – saute for a couple minutes.
  • Add garlic and saute for around 3 minutes. Be careful not to brown the garlic too much or it will become bitter.
  • Add 250 ml chicken broth and 125 ml wine as well as the arborio rice and basil.
  • Stir this continuously until the liquid is almost absorbed, then add another 250 ml chicken stock, and 125 ml wine.
  • Repeat this until you have added all the liquid, allowed it to absorb, and the rice becomes tender (it should take around 20-30 minutes depending on your heat and arborio).
  • Add parmesan, salt and pepper to taste.
  • Gently stir in the whipping cream/mascarpone and garnish with some fresh parsley or basil if desired.


Depending on the level of heat and the exact rice you are using, you may find it takes longer to cook. The original recipe said it would take only 20 minutes to cook the rice and absorb all the liquid, but for me it took about 30 minutes.

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