Best-Of-Breed Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Creamy Arborio rice infused with earthy wild mushrooms and white wine, finished with a luxurious touch of Parmesan that makes this comfort food truly exceptional. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs Arborio rice, sliced mixed wild mushrooms, finely minced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

1.5 cups Arborio rice
8 oz, sliced mixed wild mushrooms
1, finely minced shallot
1/2 cup white wine
4 cups, warm chicken broth
1/2 cup, finely grated Parmesan cheese
2 tbsp unsalted butter
1 tsp leaves fresh thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Heat 2 tbsp unsalted butter in a large saucepan over medium heat. Add 1 minced shallot and cook for 2 minutes until translucent, then add 8 oz sliced mixed wild mushrooms. Sauté for 5 minutes until mushrooms release liquid and brown slightly.
Step 2: Stir in 1.5 cups Arborio rice, coating all grains. Add 1/2 cup white wine and cook, stirring constantly, until wine is fully absorbed (about 3 minutes).
Step 3: Begin adding warm chicken broth one ladle (1/2 cup) at a time, stirring constantly until each addition is absorbed before adding more. Continue for 20-25 minutes until rice is al dente and creamy.
Step 4: Stir in 1/2 cup grated Parmesan cheese, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until cheese melts and sauce thickens to coat the back of a spoon.
Step 5: Remove from heat, cover, and let rest for 5 minutes. Adjust seasoning if needed, then serve immediately with extra Parmesan.

Equipment for this recipe

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Frequently asked questions

How long does Best-Of-Breed Mushroom Risotto take to make?

Total time is about 40 minutes (15 min prep + 25 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 Best-Of-Breed Mushroom Risotto?

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 Best-Of-Breed Mushroom Risotto?

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 Best-Of-Breed Mushroom Risotto 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.

Is Best-Of-Breed Mushroom Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.