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Mushroom & Herb Risotto


  • 1 cup Arborio rice
  • 8 oz (about 225g) mushrooms, sliced (you can use a mix of your favorite mushrooms) *
  • 1 small onion, finely chopped *
  • 2 tablespoons The Villages Grown chives *
  • 2 tablespoons The Villages Grown herbs (basil, thyme, or dill) *
  • 2 cloves garlic, minced *
  • 4 cups vegetable or chicken broth, kept warm
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil *
  • 2 tablespoons butter *
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste *
  • The Villages Grown parsley for garnish *
*Find this at The Villages Grown store in The Market at Sawgrass Grove


  1. Finely chop onions and chives. Chop parsley and your choice of basil, thyme or dill.
  2. In a large skillet or pan, heat olive oil over medium heat. Add chopped onions and cook until they become translucent, about 2-3 minutes.
  3. Add minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
  4. Stir in the Arborio rice and cook for an additional 2-3 minutes, allowing the rice to lightly toast.
  5. Pour in the white wine and stir until it is mostly absorbed by the rice.
  6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes.
  7. Once the rice is cooked, stir in the butter and grated Parmesan cheese and herbs. Season with salt and pepper to taste.
  8. Remove the risotto from heat and garnish with freshly chopped parsley.
  9. Serve the mushroom risotto immediately, topped with additional Parmesan cheese and parsley if desired.