Ella’s Italian Pub Rustic Mushroom Risotto with Parmesan
Creamy risotto cooked slowly with earthy mushrooms and finished with sharp Parmesan cheese for a comforting Italian classic. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs arborio rice, cremini mushrooms, sliced, shallots, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 8 oz cremini mushrooms, sliced
- 2 shallots, minced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 2 minced shallots and 2 minced garlic cloves, sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Add 8 oz sliced cremini mushrooms and 1 tsp fresh thyme leaves, cooking for 5-6 minutes until mushrooms release moisture and begin to brown.
- Step 3: Stir in 1 cup arborio rice and toast for 2 minutes until edges become translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until absorbed.
- Step 5: Gradually add 4 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more, cooking for 20-25 minutes until rice is creamy and al dente.
- Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until creamy and well combined. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Ella’s Italian Pub Rustic Mushroom Risotto with Parmesan 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 Ella’s Italian Pub Rustic Mushroom Risotto with Parmesan?
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 arborio rice from drying out.
Can I substitute ingredients in Ella’s Italian Pub Rustic Mushroom Risotto with Parmesan?
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 Ella’s Italian Pub Rustic Mushroom Risotto with Parmesan 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.
Is Ella’s Italian Pub Rustic Mushroom Risotto with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
