Arborio Rice Risotto with Sautéed Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A creamy, restaurant-quality risotto made by slowly incorporating broth into Arborio rice, finished with earthy mushrooms and Parmesan cheese. This Mediterranean recipe, ready in about 45 minutes, pairs Arborio rice, chicken broth, and olive oil for a weeknight-friendly dinner. Each serving lands at about 300 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 "Build a week of meals around this recipe" 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.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 cup mushrooms
• 1/2 cup onion
• 2 cloves garlic
• 1/4 cup white wine
• 1/2 cup Parmesan cheese
• 1/4 cup black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1/2 cup finely chopped onion and cook until soft and translucent, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 1/2 cups Arborio rice and stir to coat, cooking for 2 minutes until rice edges turn translucent.
3. Step 3: Pour in 1/4 cup white wine and stir until absorbed. Add 4 cups chicken broth, 1 cup at a time, stirring constantly until each addition is fully absorbed before adding more, which takes about 20 minutes.
4. Step 4: While rice cooks, heat 1 tbsp olive oil in a separate pan. Add 1 cup sliced mushrooms and cook until golden and tender, about 5 minutes.
5. Step 5: Once rice is creamy and al dente, stir in 1/2 cup freshly grated Parmesan cheese and 1/4 cup freshly cracked black pepper. Add a splash of broth if too thick. Serve topped with sautéed mushrooms.