Best Served Hot: Savory Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A creamy Italian risotto made with Arborio rice, earthy mushrooms, and white wine, finished with butter and Parmesan for a rich, velvety texture. This italian-inspired pasta ready in about 45 minutes pairs Arborio rice, sliced mushrooms, diced onion 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
• 2 cups sliced mushrooms
• 1/2 cup diced onion
• 1/2 cup white wine
• 4 cups vegetable broth
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add 1/2 cup diced onion and sauté for 2-3 minutes until softened.
2. Step 2: Add 1.5 cups Arborio rice and stir to coat in the oil. Cook for 2-3 minutes until the rice is slightly translucent.
3. Step 3: Pour in 1/2 cup white wine and stir until the liquid is absorbed. Add 1/2 cup vegetable broth and stir until nearly absorbed, repeating this process until the rice is creamy and al dente (about 18-20 minutes total).
4. Step 4: Stir in 2 cups sliced mushrooms and cook for 3-4 minutes until tender. Add 2 tbsp butter, 1/2 cup Parmesan, 1 tsp salt, and 1/2 tsp black pepper. Stir until the risotto is glossy and thickened.