Recipes for porridge and risotto with mushrooms: photo, how to cook porridge and risotto with mushrooms

Cereals and mushrooms are a great combination for those who take care of their stomach. Such dishes have a high nutritional value and perfectly activate the digestive processes. But if the recipes for porridge with mushrooms seem too ordinary to you, make a dish with an Italian touch. It's about how to make mushroom risotto - an excellent dish made from rice and boletus.

Recipes on how to cook buckwheat porridge with mushrooms

Mushrooms with buckwheat porridge


50 g dried mushrooms, 1 onion, 2 tbsp. tablespoons of butter, 2 cups of buckwheat, 2 1/2 cups of water, salt to taste.


Soak dried mushrooms, boil, rinse, chop finely and fry in oil. Add finely chopped sautéed onions, fry everything for a few minutes.

Sort the buckwheat, rinse, dry, and then fry in oil, stirring occasionally.

Put the fried cereals in boiling salted water and cook the crumbly porridge. Add the remaining oil, stir and combine with the fried mushrooms.

Serve hot buckwheat porridge with mushrooms prepared according to this recipe.

Buckwheat porridge with mushrooms


2 1/2 cups buckwheat groats, 3 1/2 cups mushroom broth, 2 tbsp. tablespoons of butter, 75 g of dried or 150 g of fresh mushrooms, salt, onions.


To cook buckwheat porridge with mushrooms, you first need to boil the mushroom broth. Remove the mushrooms, rinse with cold water, chop and fry. Fry the onions separately. Fry the prepared cereals, add salt, pour hot mushroom broth. Cook the crumbly porridge and mix it with mushrooms and onions before serving.

Barley and rice porridge recipes with mushrooms

Pearl barley porridge with mushrooms


250 g of pearl barley, 100 g of mushrooms, 100 g of oyster mushrooms, 1 red onion, 1 carrot, 20 g of tomato paste, 600 ml of water, salt and freshly ground black pepper to taste, 30 ml of vegetable oil


Before preparing porridge with mushrooms, the mushrooms must be washed, dried, and cut into cubes.

Peel vegetables. Cut the onion into cubes, grate the carrots on a coarse grater.

Heat vegetable oil in a thick-bottomed saucepan, add mushrooms and vegetables. Fry over low heat for 10 minutes.

Pour washed cereals to the fried vegetables, add tomato paste, pour in water. Season with salt and pepper.

Cook over low heat until the water is completely absorbed and the cereals are cooked (about 1 hour).

Rice porridge with mushrooms


1 kg of mushrooms, 200 g of fat, 1-2 onions, 2-3 tomatoes, 1 glass of rice, salt, black pepper, 3 ladles of water, parsley.


To cook porridge with mushrooms, first you need to fry the onion in fat. When it becomes soft, mix it with fresh mushrooms, peeled, washed and cut into not particularly large pieces. Add chopped tomatoes, salt, black pepper and rice to the softened mushrooms, pour in hot water and cook over low heat for 20-30 minutes.

Sprinkle the finished dish with parsley.

Rice with mushrooms "Ring"


300 g champignons, 1 glass of rice, 6 tbsp. tablespoons of butter, 1/2 tsp of salt, black pepper.


Fry rice with 3 tbsp. tablespoons of butter, pour 3 cups of boiling water over it and cook over low heat. Mushrooms (preferably small), peel, rinse and boil in slightly salted water, and then discard in a colander. Place them in the middle of a shallow plate. Lay the rice around the border in the form of a ring, lightly sprinkle it with black pepper, stick the mushrooms into the rice in 4-6 places. Melt the remaining butter and pour over the mushrooms.

How to cook risotto with porcini mushrooms

Risotto with porcini mushrooms


  • To prepare risotto with mushrooms, you will need 400 g of boletus, 320 g of arborio rice, 1 onion, 1 clove of garlic, 150 ml of dry white wine, 50 g of grated Parmesan, a bunch of parsley, salt and freshly ground black pepper — to taste, 60 g of butter and 4 Art. l. olive oil for frying.
  • Vegetable broth: 1 liter of water, 1 carrot, 1 onion, 1 stalk of celery.


Before preparing the mushroom risotto, it is necessary to boil the broth from the specified ingredients. To do this, peel the onions and carrots, cut into several pieces, and add water. Add celery. Boil vegetables until soft for about 30 minutes.

Cut the peeled onion into half rings. Heat the butter and half the olive oil. Fry the onions until golden brown for 5 minutes.

Rinse the rice in cold water, pour into the pan with the onion, fry for 3 minutes, stirring constantly, so that the oil is absorbed. Pour in wine, evaporate for 2-3 minutes over high heat, stirring constantly. Add vegetable broth (in 4 divided doses).

Wash, dry and peel the mushrooms, cut into slices. Fry the peeled garlic clove in the remaining olive oil for 2 minutes until golden brown, then remove. Put mushrooms, salt and pepper, fry over medium heat for 15 minutes.

Transfer the mushrooms to the rice pan. Add the grated Parmesan and stir.

As you can see in the photo, the risotto with mushrooms should be sprinkled with finely chopped parsley before serving:

Risotto with saffron and porcini mushrooms


200 g arborio rice, 500 ml vegetable broth, 160 g porcini mushrooms, 100 g Parmesan cheese, 1/4 onion, 1 pinch of saffron, 50 ml dry white wine, 30 g butter, salt to taste, olive oil for frying


For this risotto recipe, the mushrooms need to be washed, dried and peeled, and cut if necessary.

Chop the peeled onions finely.

Fry onions and mushrooms in a saucepan in a little olive oil for 15 minutes.

Add rice, fry until all the oil is absorbed. Pour in dry white wine.

When the liquid has completely evaporated, add the vegetable broth in several steps and the saffron.

Boil rice in salted water until al dente. When all the broth is absorbed, add butter and stir.

Remove from heat, sprinkle with grated Parmesan, stir again.

Look at the photo of risotto with mushrooms according to this recipe - the dish looks very appetizing: