Continuing Competency Mushroom Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy, deeply flavorful risotto that demands attention to technique, much like mastering nursing competencies. This italian-inspired pasta ready in about 45 minutes pairs arborio rice, vegetable broth, mixed mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 4 cups vegetable broth
• 2 cups sliced mixed mushrooms
• 1/4 cup finely chopped shallot
• 1/2 cup white wine
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Warm 4 cups vegetable broth in a saucepan over medium heat until simmering, then reduce heat to low to keep warm.
2. Step 2: In a large Dutch oven, melt 2 tbsp unsalted butter over medium heat. Add 1/4 cup finely chopped shallot and cook for 2 minutes until translucent, then add 2 cups sliced mixed mushrooms and cook for 5 minutes until golden and moisture evaporates.
3. Step 3: Stir in 1 1/2 cups arborio rice, coating each grain, and cook for 1 minute until slightly toasted. Pour in 1/2 cup white wine and stir constantly until fully absorbed, about 2 minutes.
4. Step 4: Begin adding warm broth, one ladle at a time, stirring constantly until absorbed before adding more—this takes about 20 minutes total for rice to become creamy but al dente.
5. Step 5: Stir in 1/4 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes more until rice is tender and sauce clings to each grain.