Foraged Mushroom and Herb Risotto

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

Creamy Arborio rice cooked with wild mushrooms and fresh herbs, finished with a touch of Parmesan for a deeply savory, earthy dish. This italian-inspired vegetarian ready in about 45 minutes pairs Arborio rice, vegetable broth, white wine 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 720 milliliters vegetable broth in a saucepan over medium heat until simmering; keep warm.
  2. Step 2: Melt 28 grams butter in a large saucepan over medium heat. Add 50 grams finely chopped onion and cook for 3 minutes until softened and translucent.
  3. Step 3: Add 350 grams sliced mixed mushrooms and cook for 5 minutes until mushrooms release their liquid and turn golden brown.
  4. Step 4: Stir in 10 grams minced garlic and cook for 1 minute until fragrant.
  5. Step 5: Add 200 grams Arborio rice to the saucepan and cook for 1 minute, stirring constantly to coat the rice grains.
  6. Step 6: Pour in 120 milliliters white wine and stir until evaporated, about 2 minutes.
  7. Step 7: Add 1 cup warm vegetable broth to the rice, stirring constantly until absorbed. Continue adding broth 1/2 cup at a time, waiting for absorption before adding more, for 20 minutes until rice is creamy and al dente.
  8. Step 8: Stir in 10 grams chopped parsley, 5 grams chopped basil, and 50 grams grated Parmesan cheese. Cook for 1 minute until cheese melts and sauce coats the rice evenly.

Frequently asked questions

How long does Foraged Mushroom and Herb Risotto take to make?

Total time is about 45 minutes (20 min prep + 25 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 Foraged Mushroom and Herb Risotto?

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 Foraged Mushroom and Herb Risotto?

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 Foraged Mushroom and Herb Risotto 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 Foraged Mushroom and Herb Risotto?

Italian vegetarian 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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