Brown's Gourmet Mushroom Risotto
Creamy Arborio rice cooked with a medley of mushrooms, white wine, and Parmesan, finished with fresh herbs for a restaurant-quality dish. This italian-inspired mediterranean ready in about 40 minutes pairs Arborio rice, kept warm vegetable broth, sliced mushrooms 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
- 4 cups, kept warm vegetable broth
- 1 cup, sliced mushrooms
- 1/2 cup, finely chopped onion
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup dry white wine
- 1/2 cup, grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 1/2 cup chopped onion and sauté for 3-4 minutes until soft and translucent, without browning.
- Step 2: Add 1 cup sliced mushrooms and cook for 5 minutes until tender and moisture evaporates. Stir in 1.5 cups Arborio rice until coated, cooking for 1-2 minutes until rice edges become translucent.
- Step 3: Pour in 1/2 cup dry white wine and stir constantly until absorbed. Add 1 cup warm broth, stirring until absorbed. Continue adding broth, 1 cup at a time, stirring frequently until rice is creamy and al dente (about 20-25 minutes total).
- Step 4: Remove from heat, stir in 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest for 5 minutes before serving to thicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brown's Gourmet 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 Brown's Gourmet 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 Brown's Gourmet 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 Brown's Gourmet 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.
What goes well with Brown's Gourmet Mushroom Risotto?
Italian mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
