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Mushroom Risotto
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • clove garlic, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 6 cups hot chicken stock
  • 60g grated Parmesan cheese
  1. In a large heavy saucepan heat the oil and cook onion, garlic and mushroom until softened but not coloured.
  2. Add rice and stir until it ‘crackles’, approximately 1-2 minutes.
  3. Add the wine and about half a cup of stock at a time, stirring constantly and adding more stock when the liquid has absorbed.
  4. Continue until rice is tender and all stock has been absorbed. It should be a creamy consistency, neither dry nor ‘soupy’.
  5. Remove from heat and stir in cheese.


  • Using a pre-prepared stock liquid or powder will result in a higher sodium/salt content

Chicken and corn risotto

  • Cook risotto as above.
  • Add 200g cooked sliced chicken and a 440g can sweet corn kernels, drained, at the end of cooking.
  • Allow to stand, covered, to heat through.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large deep saucepan
  • Ladle or heatproof jug
  • Can opener



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

575g Quantity per serving Quantity per 100g
Energy 1970kJ 342kJ
Protein 14.5g 2.5g
Fat, total 10.0g 1.8g
— Saturated 3.6g 0.6g
Carbohydrate 70.5g 12.3g
— Sugars 5.3g 0.9g
Fibre 6.7g 1.2g
Sodium 247mg 43mg