Best-Simmered Mushroom & Thyme Risotto
Creamy Arborio rice infused with earthy wild mushrooms and fresh thyme, cooked to perfect al dente with a touch of white wine. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs Arborio rice, ounces mixed wild mushrooms, tablespoons fresh thyme 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 1/2 cups Arborio rice
- 8 ounces mixed wild mushrooms
- 2 tablespoons fresh thyme
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 medium shallot
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Dice 1 medium shallot into 1/4-inch cubes and mince 2 tablespoons fresh thyme leaves. Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering, then add shallots and sauté for 2 minutes until translucent but not browned.
- Step 2: Add 1 1/2 cups Arborio rice to the pan and stir constantly for 2 minutes until grains are coated and slightly translucent around the edges.
- Step 3: Pour in 1/2 cup dry white wine and stir until fully absorbed, then begin adding chicken broth 1/2 cup at a time, stirring continuously until each addition is absorbed before adding the next, for 20-25 minutes until rice is creamy and al dente.
- Step 4: Stir in 8 ounces sliced mixed wild mushrooms and cook for 3 more minutes until mushrooms are tender, then fold in 1/2 cup grated Parmesan until melted and glossy.
- Step 5: Remove from heat, cover, and let rest for 5 minutes. Taste and adjust salt if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Simmered Mushroom & Thyme 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-Simmered Mushroom & Thyme 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-Simmered Mushroom & Thyme 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-Simmered Mushroom & Thyme 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-Simmered Mushroom & Thyme Risotto gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
