Good Evening Mushroom and Herb Risotto
A creamy risotto featuring earthy mushrooms and fresh herbs, perfect for a comforting and elegant dinner as evening falls. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs (200 g) Arborio rice, (960 ml), kept warm 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 cloves 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
Instructions
- 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.
- Step 2: Add 2 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5-6 minutes until mushrooms are browned and fragrant.
- Step 3: Stir in 1 cup Arborio rice and cook for 1 minute, coating the grains with oil.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed.
- 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.
- 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.
- Step 7: Remove from heat and serve immediately with extra Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Good Evening Mushroom and Herb Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 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 Good Evening Mushroom and Herb 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 (200 g) arborio rice from drying out.
Can I substitute ingredients in Good Evening Mushroom and Herb 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 Good Evening Mushroom and Herb 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.
Is Good Evening Mushroom and Herb Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
