Half-and-Half Mushroom Risotto with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and velvety risotto made with half-and-half cream and earthy mushrooms, finished with Parmesan for a luscious finish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, Chicken broth, Half-and-half cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until the mushrooms turn golden and release their moisture.
  2. Step 2: Add 1 small finely diced yellow onion and 2 minced garlic cloves to the skillet. Cook for 3-4 minutes until the onion softens and becomes translucent, stirring frequently.
  3. Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until the rice grains are well coated and slightly translucent at the edges.
  4. Step 4: Warm 4 cups chicken broth in a separate pot and add it to the rice mixture 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process over medium-low heat for about 18 minutes until the rice is tender but still has a slight bite.
  5. Step 5: Stir in 1/2 cup half-and-half cream and 1/2 cup grated Parmesan cheese along with 2 tbsp unsalted butter. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for 2 more minutes until the risotto is creamy and glossy.
  6. Step 6: Remove from heat and let sit for 2 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Half-and-Half Mushroom Risotto with Parmesan 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 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 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 Mushroom Risotto with Parmesan 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 Half-and-Half Mushroom Risotto with Parmesan 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.

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