Classic Italian Mushroom Risotto with Parmesan and White Wine

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Creamy Arborio rice slowly cooked with sautéed mushrooms, white wine, and Parmesan cheese for a rich and comforting Italian classic. This Italian-inspired rice and grain recipe, ready in about 35 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 350 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, kept warm chicken or vegetable broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small, finely chopped white onion
• 2 cloves, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, chopped (optional) fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large saucepan over medium heat. Add 1 small finely chopped white onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and 8 oz sliced cremini mushrooms. Cook, stirring occasionally, for 5-6 minutes until mushrooms release their moisture and begin to brown.
3. Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until rice is well coated and slightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
5. Step 5: Begin adding warm broth (4 cups) one ladle at a time, stirring frequently, allowing rice to absorb liquid before adding more. Continue this process for about 18-20 minutes until rice is creamy and tender but still has a slight bite.
6. Step 6: Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Mix well until cheese melts and risotto is creamy.
7. Step 7: Garnish with 1 tbsp chopped fresh parsley if desired and serve immediately.