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Spicy Mushroom Risotto

Spicy Mushroom Risotto

Course dinner
Keyword Cayenne Pepper
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 569kcal


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 hot red chili pepper chopped with seeds removed
  • 3 to 4 cups mushrooms sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup risotto rice
  • 2 cups white wine
  • 6 cups chicken broth vegetable broth works as well
  • ¾ cups shredded parmesan
  • ¼ cup butter


  • Place a large frying pan over a medium heat.
  • Add the olive oil and a tablespoon of butter, and stir until melted.
  • Add the chopped onion and fry for 3 minutes until the onion is translucent.
  • Add the chopped garlic and red chili pepper and allow the mix to cook for a further 2 minutes.
  • Place the sliced mushroom into the pan and stir gently whilst cooking for 5 minutes.
  • Season with salt, cayenne pepper, and paprika then add the rice to the pan.

Through the following steps you must stir constantly

  • Add 1/4 of the wine then stir and cook until the liquid has been absorbed.
  • Add 1/4 of the broth then stir and cook until the broth is absorbed.
  • Repeat the last 2 steps until the rice is cooked through. Add some extra water if required to reach the current consistency.
  • Remove the risotto from the heat and add parmesan and butter then stir until glossy.
  • Serve immediately.



Calories: 569kcal | Carbohydrates: 52g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 2006mg | Potassium: 753mg | Fiber: 3g | Sugar: 5g | Vitamin A: 824IU | Vitamin C: 45mg | Calcium: 260mg | Iron: 4mg