Gruyere Risotto with Marsala Mushrooms

Gruyere Risotto with Marsala Mushrooms - Food & Nutrition Magazine - Stone Soup
Photo by Jen Plaggemars

Mushrooms always seem to be a love or hate type of food, but I encourage you to try these. The marsala wine adds a nice sweetness and the mushrooms pair nicely with nuttiness of the risotto. Serve this as a side dish with pan-seared filet mignon or salmon. For a meatless meal, serve this as an entrée with a leafy green salad on the side.​​

Gruyere Risotto with Marsala MushroomsGruyere Risotto with Marsala Mushrooms -


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 ½ cups arborio rice
  • ½ cup white wine
  • 4 cups chicken stock
  • 1 cup grated gruyere cheese
  • ½ cup grated parmesan cheese
  • Juice of ½ lemon
  • ½ teaspoon salt

For the mushrooms:

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 pound sliced cremini mushrooms
  • ½ cup marsala wine
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • Pinch black pepper


Melt olive oil and butter in a saucepan or Dutch oven over medium heat. Add onion and garlic and cook for 2 minutes. Add arborio rice and stir for 1 minute.

Add white wine and cook until absorbed. Add chicken stock, ½ cup at a time, and cook on low heat, stirring often, until the rice is cooked through (but not mushy).

Meanwhile, make your mushrooms: melt butter over medium-high heat in a skillet. Add garlic and cook for 30 seconds, or until fragrant. Add mushrooms and cook for 5 minutes, stirring occasionally. Add wine and cook until absorbed. Finish with thyme, salt and pepper.

Add cheeses to the risotto and stir to combine. Finish with lemon juice and salt.

Scoop risotto onto serving plates and top with mushrooms. Garnish with more gruyere cheese, if desired.

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Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at