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Mushroom Risotto

50-60 minutes
4 servings
16-20 Grams


  • 4 cups vegetable broth
  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • 1 Leek, thinly sliced
  • 1 lb. mushrooms, sliced
  • 1¼ cup Arborio rice
  • ⅓ cup parmesan cheese
  • ¼ cup BiPro Whey Protein Isolate, Unflavored


  1.  Heat broth to a low simmer. Cover and keep hot.
  2. Heat oil and butter in large saucepan over medium heat. Add leek and cook about 5 minutes or until soft and golden.
  3. Add mushrooms and cook about 5 minutes or until tender.
  4. Add rice and cook 1 minute while stirring constantly.
  5. Add ½ cup hot broth and cook until broth is absorbed, stirring constantly. Continue adding broth in ½ cup increments, stirring constantly, until all liquid is absorbed and rice is tender and creamy.
  6. Combine parmesan cheese and BiPro and add to risotto. Stir until well mixed.

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