Father’s Day Creamy Mushroom and Herb Risotto

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A comforting creamy risotto infused with sautéed mushrooms and fresh herbs, perfect for a special family meal. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, unsalted butter, olive oil 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.

Ingredients

• 1 1/2 cups arborio rice
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1/2 cup dry white wine
• 5 cups vegetable broth, warm
• 3/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-6 minutes until mushrooms release moisture and start to brown.
3. Step 3: Stir in 1 1/2 cups arborio rice, toasting it with the vegetables for 2 minutes until edges become translucent. Pour in 1/2 cup dry white wine and cook, stirring, until wine evaporates.
4. Step 4: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring continuously, allowing liquid to absorb before adding the next. Continue for about 18-20 minutes until rice is creamy and tender but with a slight bite.
5. Step 5: Remove from heat and stir in 3 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper until creamy and well combined. Serve immediately.