Mushroom risotto with pecorino and parmesan recipe

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Creamy, warm and delicious risotto sprinkled with two types of cheeses!

  • Yield: 8 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 20 Minutes


  • 2½ tbsp unsalted butter
  • 8-9 cups mixed mushrooms, sliced
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 leek, finely sliced
  • 4 cups chicken broth
  • 2 cups Arborio rice, washed and drained
  • ½ cup dry white wine (can substitute ½ cup chicken broth instead)
  • 1 lemon zest
  • ½ cup grated pecorino cheese
  • ½ cup grated parmesan cheese
  • 3 tbsp fresh parsley, chopped
How to Make It
  1. In a small pan, heat the butter over medium-high heat. Add in the mushrooms and cook for about 5 minutes. Set aside.
  2. In a large saucepan, heat the olive oil over medium-high heat. Add in the garlic and leek and cook for about 5 minutes. Add in the rice and stir for a minute. Add in the wine and stir until the liquid has been absorbed. Add in the broth, one cup at a time, and stir gently until rice is cooked.
  3. Add in the mushrooms, zest, cheese and parsley and stir to combine. Serve and enjoy!

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