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Mushroom, mascarpone and rosemary risotto recipe

Mushroom, mascarpone and rosemary risotto recipe

54 ratings

This delicious risotto dish is perfect for sharing with friends or family. It's full of rich flavours like salty Parmesan, creamy mascarpone and nutty chestnut mushrooms, and is ideal paired with a lemony green salad. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 504 calories / serving


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 250g (8oz) chestnut mushrooms, half chopped, half thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 rosemary sprigs, leaves finely chopped
  • 350g (12oz) risotto rice
  • 200ml (1/3pt) white wine
  • 1 litre (1 3/4pt) hot vegetable stock
  • 2 tbsp mascarpone
  • 25g (1oz) vegetarian hard cheese or Parmesan, grated, plus extra to serve
  • 2 tbsp chopped fresh flat-leaf parsley, leaves only

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    5g 27%
  • Sugars

    4g 4%
  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 80.2g Protein 11.3g Fibre 3g


  1. In a large pan, heavy-bottomed pan, heat 1 tbsp of olive oil. Add the onion and celery and cook, over a medium heat, for 6 minutes, or until softened.
  2. Add the chopped mushrooms and cook for 3-4 minutes, then add the garlic and rosemary and fry for 1 minute more. Stir in the rice with a wooden spoon, ensuring all the grains are coated. Add the wine and simmer for 2 minutes.
  3. Add the hot stock, a ladleful at a time, stirring until the liquid is almost absorbed before adding the next. Repeat until all the stock is used and the rice is al dente. Meanwhile, heat the remaining olive oil in a separate frying pan. Add the sliced mushrooms and gently fry for 3 minutes, or until golden.
  4. Stir the fried mushrooms, mascarpone and Parmesan into the cooked rice; season to taste. To serve, divide the risotto between 4 plates and scatter over the extra Parmesan and parsley.

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