Earthy Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Creamy risotto made with earthy mushrooms and a generous finish of Parmesan cheese. This Italian one-pot recipe, ready in about 40 minutes, pairs arborio rice, mushrooms, and chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 "Build a week of meals around this recipe" 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

• 1.5 cups arborio rice
• 8 oz mushrooms, sliced
• 4 cups chicken broth
• 1 shallot, finely chopped
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Step 1: Heat chicken broth in a saucepan over medium-low heat, keeping it simmering gently.
2. Step 2: In a heavy-bottomed pot, melt butter over medium heat. Add shallot and cook until translucent, about 2 minutes.
3. Step 3: Stir in arborio rice, coating each grain, and cook for 1 minute until slightly toasted.
4. Step 4: Add white wine and stir until fully absorbed, about 2 minutes.
5. Step 5: Begin adding warm broth one ladle at a time, stirring constantly until absorbed before adding more, cooking for 20 minutes total.
6. Step 6: Stir in sliced mushrooms and cook for 5 more minutes until rice is creamy and tender but still al dente.
7. Step 7: Remove from heat and stir in Parmesan cheese until melted and fully incorporated.