Creamy Parmesan Risotto with Wild Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting risotto featuring earthy wild mushrooms and sharp Parmesan cheese, slow-stirred with Arborio rice for a rich, luscious dish. This italian-inspired rice & grains ready in about 40 minutes pairs unsalted butter, shallots, cremini mushrooms 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.

★ 4.4 (11 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 3 tbsp unsalted butter in a large saucepan over medium heat until foaming, about 1 minute.
  2. Step 2: Add 2 finely chopped shallots and sauté for 3 minutes until translucent and fragrant.
  3. Step 3: Stir in 8 oz sliced cremini mushrooms and cook for 5 minutes until mushrooms release moisture and start to brown.
  4. Step 4: Add 1 cup Arborio rice and stir to coat grains with butter and mushroom mixture, cooking for 2 minutes until rice is translucent at edges.
  5. Step 5: Pour in 1/2 cup dry white wine and stir constantly until the wine is fully absorbed.
  6. Step 6: Begin adding 4 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until broth is mostly absorbed before adding more; continue until rice is creamy and tender, about 18-20 minutes.
  7. Step 7: Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper.
  8. Step 8: Garnish with 2 tbsp chopped fresh parsley and serve immediately.

Frequently asked questions

How long does Creamy Parmesan Risotto with Wild Mushrooms take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Parmesan Risotto with Wild Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Creamy Parmesan Risotto with Wild Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Parmesan Risotto with Wild Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Parmesan Risotto with Wild Mushrooms?

Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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