Classic Italian Creamy Mushroom Risotto

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A richly textured risotto simmered with earthy mushrooms and finished with Parmesan cheese for a comforting Italian favorite. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, chicken or vegetable broth, olive oil 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 1/2 cups Arborio rice
• 5 cups, kept warm chicken or vegetable broth
• 2 tbsp olive oil
• 3 tbsp, divided unsalted butter
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1/2 cup dry white wine
• 3/4 cup, freshly grated Parmesan cheese
• 2 tbsp, chopped fresh parsley
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and 8 oz sliced cremini mushrooms to the pan. Cook for 6-7 minutes until mushrooms release their moisture and begin to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice, toasting it for 2 minutes until the edges turn translucent but the center remains opaque.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until wine is fully absorbed.
5. Step 5: Add 5 cups warm chicken or vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Continue for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Remove from heat, stir in 2 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, and 2 tbsp chopped fresh parsley. Season with salt and black pepper to taste before serving.