Bon Iver-Inspired Foraged Mushroom and Wild Herb Risotto

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Earthy risotto featuring a blend of wild mushrooms and fresh herbs, evoking the rustic and delicate tones of the Northern Midwest. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Arborio rice, vegetable broth, wild mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 5 cups, kept warm vegetable broth
• 12 oz, sliced (shiitake, chanterelle, or cremini) wild mushrooms
• 3 tbsp unsalted butter
• 1 small, finely chopped shallot
• 1/2 cup dry white wine
• 1/2 cup freshly grated parmesan cheese
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh sage
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2, minced garlic cloves

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 12 oz sliced wild mushrooms and sauté for 6-7 minutes until golden and their moisture evaporates. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Remove mushrooms and set aside.
2. Step 2: In a heavy-bottomed pot, melt 3 tbsp unsalted butter over medium heat. Add 1 small finely chopped shallot and sauté for 3-4 minutes until translucent and soft.
3. Step 3: Add 1.5 cups Arborio rice to the butter and shallots. Stir continuously for 2 minutes until the rice grains are well coated and slightly translucent at the edges.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is almost fully absorbed by the rice.
5. Step 5: Begin adding the warm vegetable broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Stir the sautéed mushrooms back into the risotto along with 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh sage, 1 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Remove the pot from heat and fold in 1/2 cup freshly grated Parmesan cheese. Cover and let rest for 2 minutes before serving warm.