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Oyster Mushroom and Parmesan Risotto Recipe

Oyster Mushroom and Parmesan Risotto Recipe

Photos of Oyster Mushroom and Parmesan Risotto Recipe

How To Make Oyster Mushroom and Parmesan Risotto Recipe

A creamy and savory risotto full of oyster mushrooms and Parmesan cheese.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 6 cups chicken or vegetable broth
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 cups oyster mushrooms, sliced
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste


  1. In a saucepan, heat the chicken or vegetable broth and keep it simmering.

  2. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

  3. Add Arborio rice and stir to coat with oil, cooking for 1-2 minutes.

  4. Pour in wine and stir until it has been fully absorbed by the rice.

  5. Begin adding simmering broth, one ladleful at a time, stirring frequently until each addition has been absorbed before adding the next. Continue until the rice is tender and creamy.

  6. Meanwhile, in a separate pan, sauté oyster mushrooms in olive oil until tender and golden brown. Add the mushrooms and Parmesan cheese to the risotto.

  7. Stir well and season with salt and pepper to taste. Serve hot.


  • Calories : 487kcal
  • Total Fat : 11g
  • Saturated Fat : 3g
  • Cholesterol : 13mg
  • Sodium : 1778mg
  • Total Carbohydrates : 68g
  • Dietary Fiber : 3g
  • Sugar : 4g
  • Protein : 16g
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