Good Evening Mushroom and Herb Risotto

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

A creamy risotto featuring earthy mushrooms and fresh herbs, perfect for a comforting and elegant dinner as evening falls. This Italian-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 400 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 (200 g) Arborio rice
• 4 cups (960 ml), kept warm vegetable broth
• 2 tbsp olive oil
• 1 small (about 100 g) yellow onion, finely chopped
• 2 garlic cloves, minced
• 8 oz (225 g) cremini mushrooms, sliced
• 1/2 cup (120 ml) dry white wine
• 1/2 cup (50 g) Parmesan cheese, grated
• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5-6 minutes until mushrooms are browned and fragrant.
3. Step 3: Stir in 1 cup Arborio rice and cook for 1 minute, coating the grains with oil.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
5. Step 5: Gradually add 4 cups warm vegetable broth, about 1/2 cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more, for about 20 minutes until rice is tender and creamy.
6. Step 6: Stir in 1/2 cup grated Parmesan cheese, 1 tsp fresh thyme leaves, 2 tbsp chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 2 minutes until cheese melts and risotto is creamy.
7. Step 7: Remove from heat and serve immediately with extra Parmesan if desired.