Herb-Infused Italian Mushroom Risotto

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Creamy risotto cooked slowly with earthy mushrooms and fresh herbs, finished with Parmesan cheese for a comforting Italian classic. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, cremini mushrooms, sliced, chicken broth 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.

Ingredients

• 1 cup Arborio rice
• 8 ounces cremini mushrooms, sliced
• 4 cups chicken broth
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves, minced
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: In a medium saucepan, warm 4 cups chicken broth over low heat, keeping it hot but not boiling.
2. Step 2: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves, sautéing for 4 minutes until softened and translucent.
3. Step 3: Add 8 ounces sliced cremini mushrooms and 1 tablespoon fresh thyme leaves to the skillet, cooking for 5 minutes until the mushrooms release their moisture and begin to brown.
4. Step 4: Stir in 1 cup Arborio rice, coating it well with the mushroom and onion mixture. Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
5. Step 5: Add the warm chicken broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding the next ladle, for about 18-20 minutes until the risotto is creamy and the rice is tender but still slightly firm.
6. Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Let sit for 2 minutes before serving.