Caramelized Shallot and Mushroom Risotto with Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A creamy risotto rich with the deep flavors of caramelized shallots and earthy mushrooms, finished with Parmesan cheese for a luscious texture. This italian-inspired rice & grains (vegetarian) ready in about 45 minutes pairs arborio rice, vegetable broth, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cup arborio rice
• 4 cups vegetable broth
• 3 medium, thinly sliced shallots
• 8 oz, sliced cremini mushrooms
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup dry white wine
• 1/2 cup, grated Parmesan cheese
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Warm 4 cups of vegetable broth in a saucepan over low heat to keep it hot.
2. Step 2: Heat 2 tbsp olive oil in a large, deep skillet over medium heat. Add 3 thinly sliced shallots and sauté for 10 minutes, stirring occasionally, until golden and caramelized.
3. Step 3: Add 8 oz sliced cremini mushrooms to the skillet with 1 tsp salt and 1/2 tsp black pepper, cooking for 5 more minutes until the mushrooms soften and release their moisture, stirring frequently.
4. Step 4: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 1 cup arborio rice, stirring for 2 minutes to toast the grains until they become translucent around the edges.
6. Step 6: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
7. Step 7: Begin adding the hot vegetable broth 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, cooking for about 18-20 minutes until the rice is creamy and al dente.
8. Step 8: Remove the skillet from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and smooth.
9. Step 9: Garnish with 2 tbsp chopped fresh parsley before serving.