Go Back
+ servings
Mushroom risotto in a white bowl with a spoon
Print

Mushroom and Cheddar Risotto

Creamy Mushroom Risotto with Arborio rice, white wine, Mascarpone, and cheddar cheese is the perfect risotto recipe.
Course Main Course
Cuisine American, Italian
Keyword Mushroom Cheddar Risotto, Mushroom Risotto
Prep Time 15 minutes
Cook Time 22 minutes
Servings 6 people
Calories 283.37kcal
Author Jessica Robinson

Ingredients

Mushroom Risotto

  • 1 cup uncooked Arborio rice
  • 2 tablespoons olive oil
  • 3/4 cup dry white wine
  • 2 tablespoons butter
  • ½ cup chopped yellow or white onion
  • 2 (8-ounce) containers baby portabella mushrooms, sliced
  • 3 cups chicken or vegetable broth
  • Salt and black pepper to taste
  • 1 (8-ounce) container Mascarpone cheese
  • 1 cup sharp cheddar cheese

Instructions

Mushroom Risotto

  • Sauté onion and mushrooms in olive oil and butter over medium heat.
  • Add rice and white wine. Stir with a wooden spoon and cook over medium heat for 2 minutes. Season with salt and black pepper.
  • Add 1 cup chicken broth. Continue to cooking and stirring until liquid is absorbed. As the mixture cooks gradually stir in the remaining broth a little at a time. Let the rice absorb the chicken stock before adding more.
  • Cook time is 20-22 minutes. The rice will be just cooked and slightly chewy. Remove from the heat and stir in the mascarpone and shredded cheddar cheese. Stir to combine and melt the cheese. Serve immediately.

Nutrition

Calories: 283.37kcal | Carbohydrates: 28.6g | Protein: 7.77g | Fat: 15.22g | Saturated Fat: 7.15g | Cholesterol: 29.98mg | Sodium: 581.71mg | Potassium: 178.46mg | Fiber: 1.23g | Sugar: 0.8g | Vitamin A: 305.33IU | Vitamin C: 9.35mg | Calcium: 145.91mg | Iron: 1.81mg