Best Choice Mushroom Risotto with Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A creamy, deeply flavorful risotto where the best mushrooms and a touch of Parmesan create a dish that stands out above all others. This italian-inspired vegetarian ready in about 45 minutes pairs arborio rice, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1.5 cups arborio rice
• 12 oz mushrooms
• 1 medium onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Finely chop 1 medium onion and 2 minced garlic cloves. Slice 12 oz mushrooms into 1/4-inch pieces.
2. Step 2: Heat 2 tbsp butter in a large pot over medium heat. Add onions and cook for 5 minutes until translucent, then add mushrooms and cook for 8 minutes until golden brown and moisture evaporates.
3. Step 3: Stir in 1.5 cups arborio rice and cook for 2 minutes until coated, then pour in 1/2 cup white wine and simmer until evaporated, about 2 minutes.
4. Step 4: Add 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then cook uncovered for 20-25 minutes, stirring frequently, until rice is tender but still slightly firm (al dente).
5. Step 5: Remove from heat and stir in 1/2 cup grated parmesan cheese until melted and creamy. Adjust salt and pepper to taste.