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Dec 26

Mushroom Risotto

This feels like the first truly impressive thing I made. My sister was visiting and she’s a vegetarian, so I wanted to make something we could both enjoy and this risotto recipe seemed ambitious, yet manageable. It’s not difficult, but it is a bit time consuming. It takes about a full hour to make, but trust me, it’s worth it. This risotto is absolutely delicious. It’s rich, creamy, cheesy, flavorful and impressive enough to serve to guests. They will never guess it’s a Weight Watchers recipe unless you tell them because it seems so decadent. I will definitely make this again!


Mushroom Risotto

Yield: 6 servings


  • 5 cup(s) vegetable broth, mushroom-flavor recommended
  • 1 spray(s) cooking spray
  • 2 tsp unsalted butter, divided
  • 1 small onion(s), minced
  • 1 pound(s) cremini mushrooms, thinly sliced (also known as baby bellas)
  • 1/3 cup(s) white wine
  • 1 1/2 cup(s) uncooked arborio rice
  • 1/2 cup(s) grated Parmesan cheese
  • 1/2 tsp table salt, or to taste
  • 1/4 tsp black pepper, freshly ground, or to taste


  1. Place broth in a medium saucepan; bring to a boil. Reduce heat to low; cover to keep warm.
  2. Meanwhile, coat a large saucepan with cooking spray; place over medium heat. Add1 teaspoon butter and cook until melted.
  3. Add onion; cook, stirring, until onion begins to caramelize, about 7 to 10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms release moisture, about 5 minutes. Add wine; bring to a boil. Reduce heat to low; reduce liquid by half, about 4 to 5 minutes. Remove vegetables from pan; set aside.
  4. Add remaining teaspoon of butter to same pan; cook until melted. Add rice; stir to coat with butter. Pour about 1/2 cup warm broth into rice; stir to keep grains from sticking to sides of pan. Keep stirring until all of broth is absorbed. Add another 1/2 cup warm broth and repeat process. Keep adding broth and stirring in this manner until all of broth is used and rice is just cooked but not mushy (should still be slightly chewy), about 18 to 20 minutes.
  5. Stir in vegetables and cheese. Season to taste with salt and pepper. Yields about 1-1/3 cups per serving.

MyWW SmartPoints per (1 1/3 cups) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 8 SmartPoints/ Blue: 8 SmartPoints/ Purple: 8 SmartPoints

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

4 comments on “Mushroom Risotto”

  1. I made this risotto and it was delicious!!!

  2. I made this tonight and finished up the christmas left over turkey and dressing with it and a smidgen of sweet potato casserole. It was amazing! We always end back up at your website when we start eating healthier again and are never disappointed. I didn’t have enough mushrooms so I did 8 oz mushroom and then added in some asparagus with some fresh lemon zest and juice since our lemon tree is producing fruit right now. Thank you for continuing to help us on our weight loss journey!

  3. I made this one tonight for dinner. I am not one to do very many meatless nights, but this was delicious and filling. It was a labor of love, but it did not disappoint!

  4. I made this tonight for Valentine’s dinner with some Scallops. SO SO good, hubby approved too!

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