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Mushroom and Goat's Feta Risotto (WF, GF)


  • 2½ tablespoons unsalted butter
  • 250g mushrooms, chopped
  • 6 cups good-quality vegetable stock
  • 1 cup dry white wine (optional)
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups arborio rice or brown rice
  • ½ cup finely grated parmesan
  • 100g goat's feta, cut into small cubes
  • 1/3 cup continental parsley, chopped
  • 1 lemon, rind finely grated
  • Salt & ground black pepper, to taste
  • Finely grated parmesan, extra, to serve


  1. Bring the stock and wine to the boil in a saucepan over high heat. Reduce heat to medium and keep at a simmer.
  2. Meanwhile, melt the butter in the large saucepan. Add the onion and garlic and cook, uncovered, stirring occasionally, for 5 minutes or until soft. Add the mushrooms and cook, uncovered, stirring occasionally, for 10 minutes or until the mushrooms soften.  Decrease heat to medium and add the rice. Cook, stirring, for 1 minute or until the grains become slightly glassy in appearance.
  3. Add a ladleful (about 1/2 cup) of the simmering stock liquid to the rice mixture and cook, stirring, until it is absorbed. Continue to add the liquid a ladleful at a time, stirring until it is absorbed before adding more. The rice will take about 20 minutes to cook - once the last ladleful of liquid is absorbed; it should be tender but still have some bite.
  4. Remove the pan from the heat and stir in the parmesan, feta, parsley and lemon rind. Taste and season with salt and pepper. Serve immediately sprinkled with extra parmesan and pepper.


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