Half-and-Half Creamy Mushroom Risotto with Parmesan
A luscious Italian risotto cooked with half Arborio rice and half wild mushrooms, finished with Parmesan cheese for a rich yet balanced flavor. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs Arborio rice, wild mushrooms, sliced, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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
- 1/2 cup Arborio rice
- 1/2 cup wild mushrooms, sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 medium shallots, minced
- 2 cloves garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add 1/2 cup sliced wild mushrooms and sauté for 5 minutes until golden and fragrant.
- Step 2: Remove mushrooms and set aside. In the same skillet, melt 2 tbsp unsalted butter and add 2 minced shallots and 2 minced garlic cloves. Cook for 3 minutes until softened.
- Step 3: Add 1/2 cup Arborio rice to the skillet and toast for 2 minutes, stirring to coat grains with butter.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
- Step 5: Gradually add 4 cups warmed vegetable broth, about 1/2 cup at a time, stirring continuously and waiting for the liquid to absorb before adding more. This should take about 18-20 minutes.
- Step 6: When rice is creamy and tender, stir in the sautéed mushrooms, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes.
- Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley before serving immediately.
Frequently asked questions
How long does Half-and-Half Creamy Mushroom Risotto with Parmesan take to make?
Total time is about 45 minutes (15 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 with Parmesan?
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 with Parmesan?
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 with Parmesan for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 with Parmesan?
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.
