Three Mushroom Risotto
Prep time
Cook time
Total time
A softly flavored mushroom risotto with a creamy texture. A satisfying and healthy family meal.
Recipe type: Main
Serves: 4
  • 1 tablespoon oil
  • 3 garlic cloves
  • 1 and ½ cups Arborio rice
  • ½ cup white wine (not sweet)
  • 7 grams of dried Porcini mushrooms - soaked in hot water
  • ½ Pasilla chilli - soaked in hot water
  • (1/2 cup water from that used to soak the porcini mushrooms and the pasilla chili)
  • 160 grams mix of button and swiss brown mushrooms - sliced and partly cooked
  • 60 grams fresh spinach leaves
  • ¼ teaspoon tumeric
  • 2 and ½ cups chicken stock (or vegetable stock)
  • 300 grams chicken breast (optional)
  • Freshly ground black pepper to serve
  • Sliced Parmesan cheese to serve
  1. In a pan heat the oil and add the garlic on a low heat and stir until it is fragrant
  2. Add the rice and stir to coat
  3. Add the white wine and simmer until it is reduced/absorbed by half
  4. Add one cup of the stock and stir regularly until it is absorbed
  5. Once the stock has been absorbed add the second cup of stock and the water used to soak the chili and the porcini mushroom
  6. Stir regularly
  7. Once this liquid is absorbed add an additional cup of stock and the mushrooms
  8. Stir regularly
  9. Add ½ cup of stock, the fresh spinach leaves and tumeric
  10. Stir regularly
  11. Cook the chicken (sliced into strips) in a griddle pan over medium-high heat
  12. To serve add the risotto to bowls and, top with the chicken and freshly ground black pepper and Parmesan cheese
Recipe by A Fresh Legacy at