No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mushroom Risotto

  • servings: 4




  • 2 tablespoons butter
  • 1/2 teaspoon dried thyme
  • 10 ounces button mushrooms, trimmed and quartered
  • Coarse salt and ground pepper
  • 1 cup Arborio or long-grain rice
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3 garlic cloves, sliced
  • 1/4 cup grated Parmesan


  1. Step 1

    In a deep, 9-inch microwave-safe dish with a tight-fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.

  2. Step 2

    In the same dish, combine rice, broth, and garlic; season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.

  3. Step 3

    Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add water as needed.)

Everyday Food, April 2009



Reviews (3)

  • 1rstBillie 5 Feb, 2014

    A very easy and delicious recipe, unfortunately it came out a bit dry, definitely not as good as shown in the picture. I made this with a microwave rice cooker and it worked just fine. Also I didn't have to add as much water as described or it would have been just a watery soup.

  • ChristinesCookin 22 May, 2009

    Loved this recipe and so did my kids!! I added about 4-5 minutes of cooking time and all of the liquid was absorbed. I also tried it with asparagus... YUMM!!

  • blondieish 17 Apr, 2009

    I didn't need a extra 2cups of water........made it way too watery. 1 cup would probably have been fine. Tweak according to your microwave.