Foraged Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A luxurious risotto featuring foraged mushrooms and a nutty Parmesan finish. This Italian-inspired rice and grain recipe, ready in about 50 minutes, pairs arborio rice, mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1.5 cups arborio rice
• 2 cups mushrooms
• 1 medium shallot
• 1/2 cup white wine
• 4 cups chicken broth
• 1/2 cup Parmesan cheese
• 3 tbsp butter
• 2 tbsp fresh parsley

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

Instructions

1. Step 1: Finely chop 1 medium shallot and sauté in 1 tbsp butter over medium heat until translucent (about 3 minutes). Add 2 cups sliced mushrooms and cook until golden (8-10 minutes), stirring occasionally.
2. Step 2: Add 1.5 cups arborio rice to mushroom mixture and stir to coat. Pour in 1/2 cup white wine and cook until evaporated, stirring constantly (2-3 minutes).
3. Step 3: Begin adding 4 cups hot chicken broth, one ladle at a time, stirring continuously until absorbed before adding more. Continue for 20-25 minutes until rice is creamy but al dente.
4. Step 4: Remove from heat and stir in 1/2 cup grated Parmesan and 2 tbsp melted butter until fully incorporated. Stir in 2 tbsp chopped parsley.
5. Step 5: Let rest for 5 minutes before serving, then adjust consistency with a splash of broth if needed. The risotto should be thick enough to hold its shape but creamy when spooned.