Half-and-Half Creamy Mushroom Risotto
A comforting risotto made with half chicken broth and half cream for extra richness, accented with sautéed mushrooms and Parmesan. This italian-inspired pasta ready in about 40 minutes pairs arborio rice, chicken broth, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 cups chicken broth
- 2 cups heavy cream
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: In a saucepan, combine 2 cups chicken broth and 2 cups heavy cream; heat gently over low heat to keep warm.
- Step 2: In a large skillet, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until golden and fragrant.
- Step 3: Add 1 medium finely chopped yellow onion and 2 minced garlic cloves to the skillet with mushrooms; cook for 3-4 minutes until softened.
- Step 4: Stir in 1 cup arborio rice and toast for 2 minutes until edges are translucent.
- Step 5: Begin adding the warm broth and cream mixture 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more, cooking for about 20 minutes until rice is creamy and tender.
- Step 6: Remove from heat and stir in remaining 2 tbsp butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley until melted and well combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half Creamy Mushroom 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 Half-and-Half Creamy Mushroom 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 arborio rice from drying out.
Can I substitute ingredients in Half-and-Half Creamy Mushroom 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 Half-and-Half Creamy Mushroom 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 Half-and-Half Creamy Mushroom Risotto?
Italian pasta 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.
