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Italian Mushroom Risotto
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4 tablespoons Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1 (8-ounce) package (2 cups) sliced fresh mushrooms

1 medium (1 cup) red bell pepper, chopped

2 1/2 cups chicken broth

2 1/2 cups water

1 1/2 cups uncooked Arborio rice

1/2 cup white wine  

1 cup packed baby spinach

1 cup shredded Italian blend (Parmesan, Romano, Asiago) cheese

 *Substitute water or chicken broth.

How to make

  1. STEP 1

    Melt 2 tablespoons in 3-quart saucepan over medium heat until sizzling. Add onion and garlic; sauté 3-4 minutes or until onions just begin to soften. Add mushrooms and bell pepper; cook 4-5 minutes or until mushrooms are softened. Remove mixture from saucepan; keep warm.

  2. STEP 2

    Combine chicken broth and water in a 2-quart saucepan; cook over medium heat until mixture comes to a simmer.

  3. STEP 3

    Melt remaining 2 tablespoons butter in same saucepan over medium heat until sizzling. Add rice; stir until well coated. Continue cooking 3-4 minutes or until rice is toasted. Add wine. Cook, stirring occasionally, until wine is absorbed. Add hot broth mixture, 1/2 cup at a time and up to 4 cups, stirring occasionally after each addition, until liquid is absorbed.  Add additional broth mixture, if necessary, until rice is tender.

  4. STEP 4

    Stir in spinach and cheese; cook until spinach wilts and cheese is melted. Season with salt, if desired.

Tip #1

Add heated Kielbasa slices for a main dish meal.

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