French-Inspired Creamy Mushroom and Thyme Risotto

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A comforting risotto infused with earthy mushrooms and fresh thyme, finished with Parmesan for a luscious creamy texture. This French-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cup arborio rice
• 4 cups, kept warm vegetable broth
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 minced shallots
• 2 minced garlic cloves
• 8 oz sliced cremini mushrooms
• 1/2 cup dry white wine
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large saucepan, heat 2 tbsp olive oil and 1 tbsp unsalted butter over medium heat until melted and shimmering.
2. Step 2: Add 2 minced shallots and sauté for 2-3 minutes until translucent, then add 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms and 1 tbsp fresh thyme leaves, cooking for 5-6 minutes until mushrooms are browned and softened.
4. Step 4: Stir in 1 cup arborio rice and cook for 2 minutes, stirring constantly, until the rice edges look translucent.
5. Step 5: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is almost fully absorbed.
6. Step 6: Begin adding the warm 4 cups vegetable broth a ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and al dente.
7. Step 7: Remove from heat and stir in 1 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Let rest for 2 minutes before serving.