clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kristen Ellis
  • Yield: 3-4 1x


Thankyou to reader Kristen for sharing one of her family favourite meals


  • 1 Tbs extra virgin olive oil
  • 50g butter
  • 1 large oniion, finely chopped
  • 1 cup Arborio rice
  • 250g small button mushrooms, sliced
  • 2 1/2 cups hot chicken or vegetable stock
  • I use 3 stock cubes in boiling water)
  • 3/4 cup white wine
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese


  1. Microwave oil and butter in a deep 2-litre capacity microwave-safe dish for 1 minute.
  2. Add onion and microwave on High for 4 minutes.
  3. Stir in rice, mushrooms, stock, wine and season lightly with salt and pepper.
  4. Cover loosley and microwave for 10 minutes.
  5. Remove and stir well.
  6. Microwave, covered, for a further 8 minutes, or until rice is just tender and risotto is creamy in texture.
  7. Cover and leave to stand for 3-4 minutes.
  8. Stir gently with a fork and serve with parmesan cheese.

About Me

My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.

My Story

As a popular blogger, influencer, and author, I draw from my expertise in home organisation, cleaning, and meal planning to offer practical tips and heartfelt encouragement to my audience.