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Risotto With Mushrooms in White Wine

Risotto with mushrooms in white wine is the lazy person's way to a rapid feast! Tremendously flavorful rice simmered in wine, and topped with softest portobello mushrooms. 
5 from 1 vote
Cook Time 40 mins
Total Time 40 mins
Servings 4
Calories 371 kcal


  • 3-4 tablespoons oil
  • 1 yellow onion minced
  • 10 ounces portobello mushrooms chopped coarsely
  • 1 cup white rice round grain, rinsed well and drained
  • 1 cup white wine Chardonnay or Pinot Grigio
  • 1 teaspoon seasoned salt or Vegeta, or a similar spice
  • ¼ teaspoon ground pepper
  • 2 cups hot water approximately
  • 1 tablespoon parsley fresh, minced


  • In a deep pot heat oil over medium. Add onion. Simmer and stir until it crystalizes.
  • Add mushrooms. Simmer and stir 3-4 minutes, or until they are halfway done.
  • Add rice, wine and seasonings. Let simmer several minutes until a lot of the wine evaporates. Stir occasionally.
  • Add hot water to the pot. (You'll add between 1.5 and 2 cups of hot water to the rice. Determine the volume based on how the rice cooks. If it looks sticky, add more.) Simmer for another 15-20 minutes, or until rice is of your desired consistency. Stir occasionally.
  • Garnish with parsley and serve.


Recipe was adjusted from Mika Dajmak's cookbook (Dajak, Mika. (2014) “All Over Ex-Yu With A Fork.” MARSO doo.).


Sodium: 387mgSugar: 1.7gFiber: 2.3gCalories: 371kcalSaturated Fat: 1.8gFat: 14gProtein: 6.8gCarbohydrates: 44.4g
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