Forest Mushroom and Thyme Risotto

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

A creamy, earthy risotto made with a medley of forest mushrooms and fresh thyme, capturing the essence of a woodland retreat. This italian-inspired vegetarian ready in about 35 minutes pairs (300g) Arborio rice, (950ml), kept warm vegetable broth, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 950ml vegetable broth to a simmer and keep warm on low heat.
  2. Step 2: Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 120g finely chopped shallots and cook for 3 minutes until softened. Add 200g sliced mixed mushrooms and cook for 5 minutes until liquid evaporates and mushrooms brown slightly.
  3. Step 3: Stir in 15g minced garlic and cook for 1 minute until fragrant. Add 300g Arborio rice and cook for 2 minutes, stirring constantly, until rice is coated and translucent.
  4. Step 4: Pour in 60ml dry white wine and stir until absorbed (about 2 minutes). Begin adding warm broth, one ladle at a time, stirring constantly after each addition. Wait until each ladle is absorbed before adding the next, cooking for 18-20 minutes total.
  5. Step 5: Stir in 25g grated Parmesan, 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 more minute until cheese melts and risotto is creamy. Remove from heat.

Frequently asked questions

How long does Forest Mushroom and Thyme Risotto take to make?

Total time is about 35 minutes (15 min prep + 20 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 Forest Mushroom and Thyme 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 (300g) arborio rice from drying out.

Can I substitute ingredients in Forest Mushroom and Thyme 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 Forest Mushroom and Thyme 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 Forest Mushroom and Thyme 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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