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Red Wine Mushroom Risotto: Main Image

Quick Facts

Nutrition Facts

Calories 388
  Calories from Fat 129 (33%)
(22%)Total Fat 14g
(24%)Saturated Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(23%)Cholesterol 70mg
(22%)Sodium 527mg
(16%)Potassium 574mg
Total Carbohydrate 40g
(5%)Dietary Fiber 1g
Sugars 4g
Sugar Alcohols 0g
(37%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Red Wine Mushroom Risotto


  • 6 cups chicken stock

  • 1 0.5 oz package dried porcini mushrooms

  • 3 Tbs olive oil (more if needed)

  • 1 large sweet onion, diced

  • 1 pinch kosher salt, or to taste

  • 1 1/4 cups Arborio rice

  • 2 cloves garlic, diced finely

  • 1 cup dry red wine

  • 1 cup frozen shrimp, thawed, peeled, and deveined (optional)

  • 1/2 lb frozen spinach, defrosted (or fresh spinach)

  • 2 Tbs butter

  • 1/2 cup grated Parmesan cheese (or Romano cheese)

  • 12 leaves fresh basil

Dried porcini mushrooms create a tasty Italian risotto.


  • Bring chicken stock to a boil and reduce to a simmer.
  • Add porcini mushrooms to a bowl and pour boiling water over them. Let them reconstitute.
  • Preheat a large skillet. Drizzle with olive oil. Add onions and a little kosher salt. Add rice and more olive oil until rice is coated in olive oil.
  • Sauté the rice until the edges are translucent. Add garlic.
  • Add the red wine and stir until the rice absorbs it. Then add enough chicken stock to cover the rice. Turn the heat to low. Stir the rice frequently to prevent sticking and develop creaminess.
  • Add the mushrooms and their stock, being careful not to add the last bit of stock at the bottom of the bowl—dried mushrooms almost always have a little sand in them.
  • Continue to add a little chicken stock at a time as the rice absorbs it and until the rice is tender.
  • When the rice is tender and has absorbed the liquid, add shrimp, if desired. When the shrimp turn pink, add spinach. Stir until wilted.
  • Add butter and cheese. Stir to combine and melt cheese. Finish the dish by stirring in the fresh basil at the very end.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.