Ella's Italian Pub Creamy Mushroom Risotto with White Wine

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Silky risotto cooked slowly with sautéed mushrooms and finished with parmesan and white wine for a rich, comforting dish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, cremini mushrooms, sliced, shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 8 oz cremini mushrooms, sliced
• 1 medium shallot, finely chopped
• 2 cloves garlic clove, minced
• 1/2 cup dry white wine
• 5 cups vegetable broth, warmed
• 3 tbsp unsalted butter
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until browned and softened. Remove mushrooms and set aside.
2. Step 2: In the same skillet, melt 1 tbsp butter over medium heat. Add 1 medium finely chopped shallot and 2 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 1/2 cups arborio rice to the shallots and garlic, stirring to coat the grains in butter and oil for 1-2 minutes until the edges of the rice look translucent.
4. Step 4: Pour in 1/2 cup dry white wine, stirring constantly until the wine is mostly absorbed.
5. Step 5: Begin adding 5 cups warmed vegetable 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 slightly firm to the bite.
6. Step 6: Stir the cooked mushrooms back into the risotto along with 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Mix well until creamy and combined.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving immediately.