Classic Creamy Mushroom Risotto

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A rich, velvety Italian rice dish infused with earthy mushrooms and Parmesan, finished with a hint of truffle oil. This Italian rice and grain recipe, ready in about 70 minutes, pairs arborio rice, mushrooms, and onion for a weeknight-friendly dinner. Each serving lands at about 390 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
• 1 lb mushrooms, sliced
• 1/2 onion, diced
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup Parmesan cheese, grated
• 1 tsp truffle oil
• 1 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp butter in a large pot over medium heat. Add onion and garlic; sauté for 3 minutes until softened.
2. Step 2: Add rice and stir to coat. Deglaze with white wine, stirring until absorbed. Begin adding warm broth, one ladle at a time, stirring constantly for 18-20 minutes until rice is al dente and creamy.
3. Step 3: Stir in Parmesan, truffle oil, salt, and pepper. Cook for 2 more minutes until glossy. Serve immediately.