Fresh Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A creamy Italian risotto made with sautéed mushrooms, Arborio rice, and a touch of Parmesan for a rich, earthy flavor. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs Arborio rice, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 12 oz, sliced mushrooms
• 1 small, diced onion
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup, grated Parmesan cheese
• 2 tbsp butter
• 1 small, minced shallots
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large skillet, melt 2 tbsp butter over medium heat. Add 1 small diced onion and 1 small minced shallot, sauté for 3-4 minutes until translucent.
2. Step 2: Add 12 oz sliced mushrooms and cook for 5-7 minutes until tender and golden. Stir in 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Add 1 1/2 cups Arborio rice and toast for 2 minutes. Pour in 1/2 cup white wine and cook for 1-2 minutes until absorbed.
4. Step 4: Gradually add 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until the rice is creamy and al dente.
5. Step 5: Stir in 1/2 cup grated Parmesan and adjust seasoning. Serve immediately, garnished with additional Parmesan.