Gimme Some Oven

Mushroom Risotto

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I am beyond excited to share a recipe today from one of my favorite food bloggers, Jenna Weber. But the even more exciting news is that this recipe is actually from her brand new book that was released this week — White Jacket Required.

I have long adored Jenna’s beautiful site, Eat Live Run, and the charming, honest, faithful, stylish, and inspiring life she leads. So it was wonderful to follow along in this “culinary coming-of-age story” to hear even more of the journey behind the scenes that has led her to today. From the entertaining and brave stories of venturing through culinary school, to finding and losing love, to pressing on in some of life’s darkest moments, and to finding hope and new adventures again, Jenna invites us along on the amazing journey that it has been. And of course, the charming conversational style of writing we all know and love from her blog carries you through, making this a page-turner I happily flew through.

But one of the best parts (ok, in addition to the adorable graphic design on the book, which I randomly loved!) is that there are 30 of her favorite recipes sprinkled throughout the book. And as is the case with her blog, each one I have tried has been nothing short of remarkable! My favorite so far has actually been this simple mushroom risotto. No frills, no extra veggies — just a creamy, delicious parmesan risotto with a generous helping of sauteed mushrooms. Absolutely divine. I served it to my friends the other night and we enjoyed every last bite. I have a feeling I will be making this one often. :)

So if you’re looking for an inspiring, fun new read to cozy up with this fall, I highly recommend checking out White Jacket Required. And congratulations again to Jenna — we are all so proud of you!

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Mushroom Risotto

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  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


A delicious recipe for classic risotto from Jenna Weber of “Eat, Live, Run”.


  • 4 to 4.5 cups homemade chicken stock
  • 1 Tbsp. extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 1 Tbsp. butter
  • 16 oz. sliced cremini or baby bella mushrooms
  • 1/2 cup freshly grated Parmesan cheese


  1. Heat the chicken stock in a small saucepan and keep warm over low heat. Heat the olive oil in a heavy-bottom pot over medium heat until hot but not smoking. Add the shallot and saute for about 4 minutes, or until tender and translucent. Add the rice and stir well to coat. Cook for 3 minutes, stirring occasionally. Add the white wine and cook until all is absorbed, stirring constantly.
  2. Continue to cook the rice, adding the chicken stock, 1/4 cup at a time (a ladle does this job nicely), stirring continuously over medium heat until the stock has been completely absorbed by the rice. Do not add more stock until the previous amount has been completely absorbed by the rice. Once all the stock has been incorporated, continue to cook until the rice is just cooked through.
  3. In a separate pan, melt the butter and saute the mushrooms until tender, about 8 minutes. Add the cooked mushrooms and cheese to the risotto, stirring until combined, and serve.


Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Disclosure: I was provided with a review copy of White Jacket Required. All of the opinions expressed are my own. This post also contains affiliate links.

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26 comments on “Mushroom Risotto”

  1. I LOVE jenna’s blog so I definitely need to get my hands on this book! This risotto looks like the ultimate comfort food.

  2. Such a great recipe! Can’t wait to read the book!

  3. What a perfect risotto, it looks like it has such a great depth of flavour.

  4. Mushroom risotto is one of my all-time favorite dishes (especially when it’s cold outside!) and this one looks beyond good!

  5. I agree, following along with Jenna is so awesome! So excited for her book, and this delish risotto. You’ve done it justice!!

  6. I simply adore mushroom risotto. One of my all-time favorites to cook and eat!

  7. I’m feeling the need for this soon…I’ve been craving risotto lately!

  8. The recipe looks fantastic, as does the book!

  9. I love Jenna’s blog and thank you so much for your review of her new book – I’m inspired and I need to add this book to my wishlist now! Plus, this risotto looks fantastic – so creamy… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  10. I will need to check this book out. Thanks

  11. How did you know I was craving risotto? It’s been ages since I last had risotto so I am super excited to make this!

  12. Mushroom risotto is my favorite, this looks fantastic!

  13. The cookbook sounds like a definite must-buy! Love this recipe too – risotto has always intimidated me so I’ve avoided it, but this sounds very possible :)

  14. LOVE this recipe, naturally since risotto and mushrooms are two of my absolute fav foods and of course are always better together :)

    I will prob make it later this week! – Check it out.


  15. I have made this twice now in just the last couple of weeks and it is a huge hit. If you love risotto this is the recipe to make. It is heavenly. I double the recipe each time and our family still fights over the last portion! I can’t say enough about how much we enjoy this!

  16. Had to say I love the name of your blog! So clever. And I’m making Mushroom Risotto tonight! It’s winter over here in South Africa and Risotto is a crazy-good comfort food. TFS your lovely recipe too.
    Helen — Firenze Cards

  17. I use Uncle Bens pre cooked rices in a bag. He has the arborio rice and others just add it to the pan and it is perfect every time in no time

  18. Ummm good!  Complex flavors wrapped up in comfort. Added a Tbsp of capers in first stage of cooking for a bit of twang.

    • Thanks Denise, we’re glad you enjoyed this – great idea adding capers too, we bet they were a yummy addition!

  19. Could you use store bought chicken stock too?

    • Hi Jillian — yes, you could most definitely use store bought chicken stock!

  20. can I use my instant pot for this recipe?