Business Aviation Mushroom Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Creamy Arborio rice cooked with wild mushrooms and a hint of white wine. This italian-inspired pasta ready in about 45 minutes pairs Arborio rice, vegetable broth, sliced mixed mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 vegetable broth
• 8 oz, sliced mixed mushrooms
• 1 medium, finely minced shallot
• 1/2 cup white wine
• 2 tbsp unsalted butter
• 1/2 cup, grated Parmesan cheese
• 2 tbsp, chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat vegetable broth in a saucepan over medium heat until simmering, then reduce to low heat.
2. Step 2: In a large skillet, melt 1 tbsp butter over medium heat. Add minced shallot and cook for 2 minutes until translucent.
3. Step 3: Add sliced mushrooms and cook for 5 minutes until golden and tender. Stir in 1/2 cup white wine and simmer until evaporated.
4. Step 4: Add Arborio rice to the skillet and stir to coat. Cook for 1 minute until rice is slightly translucent.
5. Step 5: Begin adding hot broth one ladle at a time, stirring constantly until absorbed before adding more. Continue for 20-25 minutes until rice is creamy and al dente.
6. Step 6: Stir in remaining 1 tbsp butter, grated Parmesan, 2 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Adjust consistency with more broth if needed.