Grammy's Kitchen · Risotto · Mushroom Risotto
One of 89 risotto recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 486% | 453% |
| fat | 11% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 152% | 38% |
| aromatics | 42% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1680 g | 6-8 c. chicken or vegetable broth |
| 14 g | 1 tbsp. extra-virgin olive oil |
| 150 g | 1 onion (finely chopped) |
| 28 g | 2 tbsp. butter (divided) |
| 6 g | 2 cloves garlic (minced) |
| 454 g | 16 oz. button mushrooms (sliced) |
| 6 g | 1 tbsp fresh thyme (stems removed and minced) |
| salt and pepper | |
| 370 g | 2 cups arborio rice |
| 118 g | 1/2 c. white wine |
| 100 g | 1 c. Fresh Parmesan Cheese (grated) |
| 109 g | 3/4 c. frozen peas (thawed) |
| 12 g | 2 tbsp. chopped fresh parsley |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.