Risotto po Polsku z Pieczarkami

Name: Risotto po Polsku z Pieczarkami
Prep time: 15 min
Cook time: 41 min
Total time: 56 min
Cuisine: Polish
Ingredients: 320 g Arborio rice; 500 g Button mushroom, sliced; 120 g Onion, diced; 10 g Garlic, minced; 1200 ml Vegetable broth, warmed; 150 ml Dry white wine; 60 g Parmesan cheese, grated; 50 g Butter, divided; 10 g Parsley, chopped; 6 g Salt; 2 g Black pepper, ground; 20 ml Sunflower oil

Risotto po Polsku z Pieczarkami · ready in 56 min · 4 servings · 546 kcal per serving · medium · 12 ingredients

A homely Polish take on creamy Italian risotto, built with button mushrooms, warm broth, butter, and Parmesan for a comforting everyday main.

Prep: 15 min
Cook: 41 min
Total: 56 min
Serves: 4
kcal: 546
Difficulty: medium

Polish Main dishes Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

320 gArborio rice
500 gButton mushroom, sliced
120 gOnion, diced
10 gGarlic, minced
1200 mlVegetable broth, warmed
150 mlDry white wine
60 gParmesan cheese, grated
50 gButter, divided
10 gParsley, chopped (to serve)
6 gSalt
2 gBlack pepper, ground
20 mlSunflower oil

Equipment

stovetop, measuring scale, chef knife, cutting board, saucepan, wide pan, ladle, wooden spoon, box grater, mixing bowl, serving bowl

Instructions

Prepare Station
Gather and measure all ingredients; set out a scale, knife, board, saucepan, wide pan, ladle, wooden spoon, grater, and bowls. · 15 min
What to look for: Ingredients are measured, vegetables are cut, and tools are within reach.
Warm Broth
Warm the vegetable broth in a saucepan until steaming, then keep it hot without boiling so each ladle absorbs smoothly. · 5 min
What to look for: Broth is steaming lightly with no rolling boil.
Soften Onion
Heat sunflower oil and 20 g butter in a wide pan; fry onion until soft, add garlic, and stir for 30 seconds. · 6 min
What to look for: Onion looks translucent and the garlic smells fragrant but is not browned.
Cook Mushrooms
Add sliced button mushrooms, salt, and black pepper; fry until browned and their released liquid has evaporated. · 8 min
What to look for: Mushrooms are browned, smaller, and the pan no longer holds watery liquid.
Toast Rice
Add Arborio rice and stir until each grain shines in the fat; pour in dry white wine and cook until the pan looks nearly dry. · 4 min
What to look for: Rice is glossy at the edges and the wine has mostly disappeared.
Ladle Broth
Add 1 ladle of warm broth and stir steadily; repeat only when the previous ladle is absorbed and the rice stays creamy. · 18 min
What to look for: Risotto looks loose and creamy, with grains suspended in a glossy sauce.
Finish Creamy
Taste the rice; when al dente, remove the pan from heat and stir in 30 g butter and grated Parmesan until glossy. · 3 min
What to look for: Cheese and butter melt into a shiny sauce that coats the grains.
Serve Hot
Spoon the risotto into warm bowls, scatter chopped parsley over the top, and serve immediately while loose and creamy. · 2 min
What to look for: Risotto spreads gently on the plate and parsley sits fresh on top.

Nutrition (per serving)

kcal	546
Protein	16 g
Carbohydrates	75 g
of which sugars	5 g
Fat	20 g
of which saturated	10 g
Fibre	3 g
Sodium	1586 mg

Nutri-ScoreC

Allergens

Contains: milk, sulphites

Ingredient substitutions

Dry white wine

Vegetable broth: Use extra warm broth if avoiding alcohol; the risotto will taste softer and less bright.

Butter

Sunflower oil: Use only for frying if needed; the final butter gives the classic glossy finish.

Sunflower oil

Butter: Use butter instead for a richer base, but keep the heat moderate to avoid burning.