Arborio Rice Risotto with Sautéed Mushrooms and Parmesan

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

A creamy, restaurant-quality risotto made by slowly incorporating broth into Arborio rice, finished with earthy mushrooms and Parmesan cheese. This italian-inspired mediterranean ready in about 45 minutes pairs Arborio rice, chicken broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 30 min Serves 4 Italian cuisine 300 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Arborio Rice Risotto with Sautéed Mushrooms and Parmesan take to make?

Total time is about 45 minutes (15 min prep + 30 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 Arborio Rice Risotto with Sautéed Mushrooms and Parmesan?

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 Arborio Rice Risotto with Sautéed Mushrooms and Parmesan?

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 Arborio Rice Risotto with Sautéed Mushrooms and Parmesan 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 Arborio Rice Risotto with Sautéed Mushrooms and Parmesan?

Italian mediterranean 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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