Mushroom Risotto

Written by
0.8 min read
Healthy Whole Grain Recipe

Mushroom Risotto

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American, Italian, Vegetarian


  • 1 pound portabella mushrooms black removed & sliced
  • 1 pound shiitake mushrooms sliced
  • 8 ounces large oyster mushrooms sliced
  • 2 ounces porcini mushrooms-dried
  • 1/4 cup garlic (fresh) chopped
  • 1/2 cup shallots sliced
  • 1/2 cup medium white wine
  • 3 tablespoons sage (fresh)
  • 3 cups bown rice-short grain-dry
  • 6 cups water
  • 1 cup milk (skim)
  • 2 tablespoons parsley (fresh) chopped
  • 2 tablespoons basil (fresh) chopped
  • 1/2 tsp black pepper to taste
  • 4 tablespoons soy sauce, low sodium


  • In hot saucepan saute garlic, mushrooms, shallots, brown rice until garlic is golden brown.
  • Add all herbs and white wine.
  • Cook over medium heat until wine is evaporated.
  • Add 2 cups water.
  • Continue to cook over medium heat stirring every minute or two.
  • When water is evaporated add milk, salt and soy.
  • Rice should be a little loose.
  • Add basil & parsley and serve immediately.
Scroll to Top

Are you taking or considering a medication for weight loss?

Combining the Pritikin Program with Semaglutide or other weight loss medications could potentially speed up weight loss, reduce side effects, preserve lean body mass, and support long-term metabolic health.