Brown's Gourmet Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Creamy Arborio rice cooked with a medley of mushrooms, white wine, and Parmesan, finished with fresh herbs for a restaurant-quality dish. This Mediterranean recipe, ready in about 40 minutes, pairs Arborio rice, vegetable broth, and 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 "Build a week of meals around this recipe" 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 vegetable broth, kept warm
• 1 cup mushrooms, sliced
• 1/2 cup onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. 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.
2. 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.
3. 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).
4. 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.