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Mushroom and Curry Risotto
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Italy From NICOLETTA's kitchen in Italy.
Originally published on Cookpad Italy as Risotto ai funghi e curry, with US measurements.
A picture of Mushroom and Curry Risotto.

Mushroom and Curry Risotto

NICOLETTA
NICOLETTA @NICO80lovefood
Provincia di Como

With a delicate flavor and a touch of zest, the curry replaces saffron to make this dish even more unique.

With a delicate flavor and a touch of zest, the curry replaces saffron to make this dish even more unique.

Read more

Mushroom and Curry Risotto

NICOLETTA
NICOLETTA @NICO80lovefood
Provincia di Como

With a delicate flavor and a touch of zest, the curry replaces saffron to make this dish even more unique.

With a delicate flavor and a touch of zest, the curry replaces saffron to make this dish even more unique.

Read more
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Ingredients

25 minutes
Serves 4 servings
  • 3.5 ozcremini mushrooms (about 100 grams)
  • 1/2carrot
  • 1/2onion
  • 1/2celery stalk
  • 1 1/2 cupsCarnaroli rice (about 300 grams)
  • 6 1/3 cupsvegetable broth (about 1.5 liters)
  • as neededExtra virgin olive oil,
  • 2 tablespoonsgrated Parmesan cheese
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Steps

25 minutes
  1. 1

    Sauté the celery, carrot, and onion. Slice the mushrooms and add them to the pan.

    A picture of step 1 of Mushroom and Curry Risotto.
  2. 2

    Add the rice and toast it for one minute. Gradually add the broth, stirring, until the rice is cooked. Add curry powder to taste.

    A picture of step 2 of Mushroom and Curry Risotto.
    A picture of step 2 of Mushroom and Curry Risotto.
  3. 3

    Once cooked, stir in the grated cheese and serve.

    A picture of step 3 of Mushroom and Curry Risotto.
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NICOLETTA
NICOLETTA @NICO80lovefood
Published in the US on November 11, 2025 01:00
Provincia di Como
Cucinare e donare le mie pietanza è la forma d'amore e rispetto più umile che io conosca.. 🌾🍃🍝
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Keywords

Curry Risotto Onion Mushroom Vege Parmesan Cremini Rice Celery Carrot Cheese

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