Marjoram and Mushroom Risotto Recipe

Photos of Marjoram and Mushroom Risotto Recipe

How To Make Marjoram and Mushroom Risotto

Creamy and flavorful risotto with marjoram and button mushrooms.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups of button mushrooms, sliced
  • 1 tsp of dried marjoram
  • 1/2 tsp of salt
  • 1/4 tsp of black pepper
  • 1 tbsp of olive oil
  • 1 1/2 cups of arborio rice
  • 4 cups of vegetable broth
  • 1/2 cup of grated parmesan cheese


  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes or until the onion is translucent.

  2. Add the sliced mushrooms, marjoram, salt, and black pepper, and cook for 5-7 minutes or until the mushrooms are tender.

  3. Add the arborio rice to the pot and stir until the rice is coated in the mushroom mixture.

  4. Gradually pour the vegetable broth into the pot, stirring constantly, until the liquid has been absorbed by the rice. Repeat this process until the rice is cooked and creamy.

  5. Stir in the grated parmesan cheese and let it melt into the risotto.

  6. Serve the risotto hot garnished with additional grated parmesan cheese and marjoram leaves.


  • Calories : 389kcal
  • Total Fat : 8g
  • Saturated Fat : 3g
  • Cholesterol : 12mg
  • Sodium : 1334mg
  • Total Carbohydrates : 65g
  • Dietary Fiber : 3g
  • Sugar : 4g
  • Protein : 11g
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