Half-and-Half Mushroom Risotto
A creamy Italian classic featuring Arborio rice simmered in a rich broth with a splash of half-and-half cream, finished with earthy mushrooms and Parmesan. This italian-inspired one pot ready in about 45 minutes pairs Arborio rice, chicken broth, mushrooms 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
- 8 oz Arborio rice
- 4 cups chicken broth
- 1 cup mushrooms
- 1/2 cup onion
- 2 tbsp butter
- 1 cup half-and-half cream
- 1/4 cup Parmesan cheese
- 2 tbsp fresh parsley
Instructions
- Step 1: Melt 2 tbsp butter in a large saucepan over medium heat. Add 1/2 cup diced onion and cook for 3-4 minutes until translucent and fragrant, stirring occasionally.
- Step 2: Add 8 oz Arborio rice and stir for 2 minutes until grains are coated and edges become slightly transparent.
- Step 3: Begin adding 4 cups chicken broth, one ladle (1/2 cup) at a time, stirring constantly until each portion is fully absorbed before adding more (about 18-20 minutes total).
- Step 4: While rice cooks, sauté 1 cup sliced mushrooms in a separate pan with 1 tbsp butter until golden and tender (5 minutes).
- Step 5: Once rice is al dente, stir in 1 cup half-and-half cream and 1/4 cup grated Parmesan until smooth and creamy (2 minutes).
- Step 6: Fold in cooked mushrooms and season with salt and pepper to taste. Cook for 1 more minute.
- Step 7: Remove from heat, stir in 2 tbsp chopped parsley, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half Mushroom Risotto 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 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 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 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 Mushroom Risotto?
Italian one pot 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.
What others are saying
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
