Russian-style Mushroom Risotto


Russian-style Mushroom Risotto

Creamy Mushroom Risotto with a Russian Twist

In Russian cuisine, hearty and comforting dishes are highly valued. This Russian-style Mushroom Risotto combines the creamy and rich flavors of a traditional Italian risotto with the earthy taste of mushrooms, creating a satisfying and flavorful dish that will warm your soul.

Jan Dec

10 minutes

25 minutes

35 minutes

4 servings


Vegetarian, Gluten-free, Nut-free, Soy-free, Egg-free

Dairy (butter, sour cream)

Vegan, Dairy-free, Paleo, Keto, Low-carb


While the original Italian risotto typically uses Arborio rice, this Russian adaptation incorporates a popular grain in Russian cuisine - buckwheat. Additionally, the use of sour cream and dill adds a distinct Russian flavor profile to the dish. We alse have the original recipe for Risotto, so you can check it out.


  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 12g, 6g
  • Carbohydrates (total, sugars): 45g, 3g
  • Protein: 9g
  • Fiber: 6g
  • Salt: 1g


  1. 1.
    Rinse the buckwheat groats under cold water and drain.
  2. 2.
    In a saucepan, bring the vegetable broth to a simmer and keep it warm.
  3. 3.
    In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
  4. 4.
    Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
  5. 5.
    Stir in the buckwheat groats and cook for a couple of minutes, allowing them to toast slightly.
  6. 6.
    Pour in the white wine and cook until it evaporates.
  7. 7.
    Begin adding the warm vegetable broth to the skillet, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  8. 8.
    Continue this process until the buckwheat is tender and has a creamy consistency, which should take about 20-25 minutes.
  9. 9.
    Stir in the sour cream and chopped dill, and season with salt and pepper to taste.
  10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
  11. 11.
    Serve the Russian-style Mushroom Risotto hot, garnished with grated Parmesan cheese if desired.

Treat your ingredients with care...

  • Buckwheat groats — Rinse the buckwheat groats thoroughly before cooking to remove any bitterness.
  • Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster, to enhance the flavor of the risotto.
  • Sour cream — Choose a full-fat sour cream for a creamier and richer taste.
  • Dill — Fresh dill is preferred for its vibrant flavor, but if unavailable, you can substitute with dried dill, using half the amount.

Tips & Tricks

  • To enhance the mushroom flavor, sauté them until they are nicely browned.
  • Stir the risotto constantly while adding the broth to ensure a creamy consistency.
  • If the buckwheat is not fully cooked after adding all the broth, you can add a little extra hot water and continue cooking until tender.

Serving advice

Serve the Russian-style Mushroom Risotto as a main course, accompanied by a fresh green salad or steamed vegetables.

Presentation advice

Garnish the risotto with a sprinkle of fresh dill and grated Parmesan cheese for an appealing presentation.