Best-in-Class Mushroom Risotto with White Wine & Parmesan

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Elevated risotto where Arborio rice absorbs the essence of sautéed mushrooms and aged Parmesan, creating a dish of pure culinary artistry. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs Arborio rice, mixed mushrooms, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 8 oz, sliced mixed mushrooms
• 1/2 cup white wine
• 4 cups, warm vegetable broth
• 1/2 cup, finely chopped shallot
• 1 tbsp, leaves only fresh thyme
• 1/2 cup, grated Parmesan cheese
• 2 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Melt 1 tbsp butter in a heavy pot over medium heat; cook shallots until translucent (3 minutes), then add mushrooms and thyme; sauté for 8 minutes until mushrooms release liquid and brown slightly.
2. Step 2: Add Arborio rice and stir constantly for 2 minutes until grains are coated and translucent around the edges.
3. Step 3: Pour in white wine and simmer until fully absorbed (2-3 minutes), then begin adding warm broth 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more (total 30 minutes).
4. Step 4: Stir in remaining butter, Parmesan, salt, and pepper; cook for 2 minutes until rice is creamy and al dente, with a glossy sheen coating each grain.