Almond and Mushroom Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice cooked with earthy mushrooms and toasted almonds, finished with Parmesan for richness. This italian-inspired one pot ready in about 40 minutes pairs Arborio rice, warmed chicken broth, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 2 tbsp butter in a medium saucepan over medium heat, then add 1/4 cup chopped shallots and cook for 2 minutes until softened.
  2. Step 2: Add 1 cup Arborio rice to shallots, stirring to coat, and cook for 1 minute until rice is slightly toasted.
  3. Step 3: Pour in 1/4 cup dry white wine and stir until absorbed, about 2 minutes.
  4. Step 4: Add 1/2 cup sliced mushrooms and stir for 1 minute.
  5. Step 5: Add warmed broth one ladle at a time, stirring constantly, until each addition is absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
  6. Step 6: Stir in 1/4 cup grated Parmesan cheese, 1/4 cup toasted sliced almonds, 1/2 tsp salt, and 1/4 tsp black pepper.
  7. Step 7: Cook for 2 minutes until cheese is melted and risotto is creamy.

Frequently asked questions

How long does Almond and Mushroom Risotto take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Almond and Mushroom Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Almond and Mushroom Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Almond and Mushroom Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Almond and Mushroom Risotto?

Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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