Classic Italian Risotto with Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A creamy Italian risotto cooked slowly with savory mushrooms and finished with fresh Parmesan cheese for a rich, comforting dish. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, chicken broth, warm, cremini mushrooms, sliced 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 chicken broth, warm
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3/4 cup Parmesan cheese, freshly grated
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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 medium finely chopped yellow onion and 3 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 6-7 minutes until they release their moisture and begin to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice, cooking for 2 minutes to toast the grains lightly. Pour in 1/2 cup dry white wine and stir until mostly absorbed.
4. Step 4: Begin adding 5 cups warm chicken broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
5. Step 5: Remove from heat and stir in 2 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley before serving immediately.