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Exotic Mushroom Risotto

Exotic Mushroom Risotto

Exotic Mushroom Risotto

This easy recipe gives you a delicious exotic mushroom risotto. This tastes as good as anything you can get in a top-class restaurant. The special flavour of the mix of different types of mushrooms makes this recipe one of my favourites. 

arborio rice
After adding the risotto rice to my paella pan

This recipe is so easy to make and can be on the table in less than 30 minutes.

Types of Exotic Mushroom

I decided to make this meal after I came across some interesting exotic mushrooms for sale in Dunnes stores in Ennis, co. Clare. One packet was a mix of ‘exotic mushrooms’ that included some grey oyster mushrooms, Paris Brown mushrooms, golden oyster mushrooms, and pink oyster mushrooms.

The other packet included some Shiitake mushrooms, that just looked as if they were made for an exotic mushroom risotto. I was not wrong.

exotic mushroom mix
The mix of exotic mushrooms I used in this recipe

These mushrooms, mixed together, provide a delicious taste to a risotto that you will find amazing if you can find something similar. Just look for some interesting-looking mushrooms, which are bound to taste good.

But make sure you know what they are before cooking and eating them!! There are some dangerous mushrooms out there if you are picking in the wild (which is why I buy mine from the store!)

Mushrooms and Vitamin D

I think I must have been having a bit of a ‘mushroom week’ this week, as I also made some more of my delicious creamy mushroom soup, mainly using portobello mushrooms.

cooking arborio rice
Cooking rice in paella pan

It could have been a subconscious thing, as I have since discovered from blood tests that my Vitamin D levels are too low, and mushrooms, especially portobellos (or portabellas), are a great source of Vitamin D

Who knows? Did I even know this? Certainly, Vitamin D deficiency seems to be fairly common if you happen to live in Ireland, due to the lack of sun (we often get 4 seasons in one day over here!).

wild mushroom risotto
Tasty Mushroom Risotto

Anyhow this risotto and the delicious mushroom soup will have definitely upped my Vitamin D levels. Just need some sun now……..he says hopefully after storm Barra has just passed…😃

Wild Mushroom Risotto 

This easy risotto recipe will also work with wild mushrooms, if you know what you are doing, as picking wild mushrooms and knowing what is safe is an art.

I will not be teaching about wild mushrooms here as I am not an expert on mushrooms. I do not want you to be trying this recipe with magic mushrooms or something worse!

mushroom risotto

So to be safe, do what I do, and buy your exotic wild mushrooms in the local store. Make sure you clean them properly before use. 

Which pan to use for making risotto?

Well, I made this risotto in a paella pan (a bit like the one shown below in the recipe card) that I have for camping. I just find it easy to use, and you can easily see when the stock needs replacing, meaning it does not get too stodgy.

exotic mushroom risotto
Exotic Mushroom Risotto

The pan is also great for cooking other things when you are camping, like a full English breakfast – everything fits on one pan.

But you could also use a Cast Iron Casserole Dish from Uno Casa. They also make some good affordable gear, suitable for cooking this dish.

All these different types of pan have their own pros and cons. Choose one that best fits your needs. 

If you wish to make this a purely vegan exotic mushroom risotto, then just fry the mushrooms in vegetable oil, leaving out the butter, and use just vegetable stock. Obviously, forget the parmesan as well. 

This results in a vegan mushroom risotto recipe that will be very similar. And any non-sweet white wine should do the trick.

I hope you enjoy trying this recipe. Please let me know how you get on in the comments section below!

How to make an exotic mushroom risotto

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mushroom risotto

Exotic Mushroom Risotto

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This simple recipe will give you a stunningly delicious exotic mushroom risotto, that an expensive restaurant would be proud of. Easy and quick to make and full of flavour.


  • 250g exotic mushrooms (I used a mix of Shiitake, Paris brown, Golden, Grey and Pink Oyster mushrooms)
  • 250g Arborio risotto rice
  • 1 medium onion, finely chopped
  • 1 litre mixed stock (I used 2 chicken Oxo cubes and 1 vegetable Oxo cube)
  • 3 garlic cloves, chopped
  • 1 tbsp vegetable oil
  • 1 tbsp salted butter
  • Salt and pepper
  • 100ml White wine (non-sweet - I used Pinot Grigio)
  • 30g Grated Parmesan


  1. Chop the onion and garlic and fry it in the pan in the vegetable oil on medium heat for about 2-3 minutes. Then add the rice to the pan and stir it around until all of the grains are covered in oil, for about 2 minutes.
  2. Add the white wine to the pan and stir well into the rice until it has almost evaporated. Then add the stock, bit by bit, to the pan. I added about 150-200ml of stock every time, and allowed it to be absorbed into the rice, until I poured in the next load.
  3. Keep doing this until the rice is cooked to your required level. It took me about 20-25 minutes until it was properly cooked. The stock should be hot when you add it.
  4. In the meantime, chop the mushrooms and sauté them in the butter in a separate pan, for about 3-4 minutes. Then remove them from the heat.
  5. When the rice is cooked, add the mushrooms and the grated parmesan, and mix well. Taste and season accordingly (I just used a pinch of salt and some freshly ground black pepper).
  6. Serve up with some freshly grated parmesan on top.


Serve with a nice glass of white wine.

Any leftovers can be kept for a couple of days in the fridge in an airtight container and reheated in the microwave.

To make a purely vegan exotic mushroom risotto, then fry the mushrooms in vegetable oil, leaving out the butter and parmesan, and use just vegetable stock.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 553mgCarbohydrates: 35gFiber: 2gSugar: 7gProtein: 11g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

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