Best-Ever Creamy Mushroom Risotto
A velvety risotto packed with earthy mushrooms and Parmesan, finished with a touch of white wine. This Italian-inspired rice and grain recipe, 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 450 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
- 1.2 lbs, sliced mushrooms
- 1/2 cup, finely chopped onion
- 1/2 cup white wine
- 4 cups vegetable broth
- 3 tbsp butter
- 1/2 cup, grated Parmesan cheese
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Instructions
- Step 1: Heat broth in a saucepan until simmering. In a large skillet, melt 1 tbsp butter over medium heat. Add onion and sauté 5 minutes until translucent.
- Step 2: Add rice and stir 2 minutes. Pour in wine and cook 2-3 minutes until absorbed. Begin adding broth 1/2 cup at a time, stirring constantly until absorbed before adding more. Repeat until rice is creamy and al dente (about 18-20 minutes total).
- Step 3: Stir in mushrooms and cook 5 minutes until tender. Remove from heat. Mix in remaining butter and Parmesan. Season with salt and pepper.
