Mushroom Risotto

25 - 30 minutes


Cook Within:24 hours

35 Min

Effort :


Spice :


Mushroom risotto is a traditional Italian comfort food that's ideal for a weekend lunch or dinner.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 638
Total Fat 27.96g
Cholesterol 35.55mg
Sodium 805.63mg
Total Carbohydrates 83.14g
Protein 14.16g

Nutrition Values

(Per Serving)
  • Calories 638

  • Total Fat 27.96g

    • Saturated Fat 9.41g

  • Cholesterol 35.55mg

  • Sodium 805.63mg

  • Total Carbohydrates 83.14g

    • Dietary Fiber 3.21g

    • Sugar 1.77g

  • Protein 14.16g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • White Mushrooms
    White Mushrooms
  • Shiitake Mushrooms
    Shiitake Mushrooms
  • Arborio Rice
    Arborio Rice
  • Onion
  • Garlic
  • Butter
  • Parmesan
  • Extra Virgin Olive Oil
    Extra Virgin Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Salt (to taste)
  • Pepper Powder (to taste)


  • Stock Pot
    Stock Pot
  • Non-Stick Pan
    Non-Stick Pan

Watch Video


  • 1

    Prepare the Ingredients

    • Chop the white mushrooms into 1″ cubes.
    • Finely chop the onion and garlic.
  • 2

    Preparing the stock

    • Add 400 ml of water (per serving) to a saucepan set on low heat, and add the dried shiitake mushroom to it.
    • Allow it to simmer and let it come to a gentle boil where the water is infused with the shiitake mushroom flavor.
  • 3

    Cooking the mushrooms

    • While the stock is simmering, set a large frying pan on low heat. Add half of the olive oil and half of the butter, and once it is melted, add the onion and garlic.
    • Saute until the onion and garlic until translucent. Add the chopped white mushrooms to the pan, and spread them out in one even layer. Increase the heat to medium.
    • Stir in intervals until the mushrooms are shrunken in size and are lightly golden brown, then season with salt.
  • 4

    Cooking the risotto

    • Create a well between the mushrooms and add the remaining olive oil in it, followed by the arborio rice.
    • Toast the rice for 2-3 minutes. Then add the warm mushroom stock 1 ladle (approx. 1/2 cup) at a time while stirring.
    • Add the next ladle of stock once all the liquid has been absorbed by the rice. Continue doing this until you have used up all of the mushroom stock and the rice has been cooked al dente.
    • Remove the shiitake mushrooms from the stock, squeeze out any excess liquid, chop them into 1/2″ cubes and add them to the risotto.
  • 5

    Serve warm

    • Once the risotto is cooked, reduce the heat to low, add the remaining butter and stir it in.
    • Add grated parmesan cheese and stir it in, the risotto should look creamy. Season with salt and black pepper, to taste.
    • Serve with a sprinkle of olive oil and parmesan on top.


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