Herb-Infused Italian Mushroom Risotto

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

Creamy risotto cooked slowly with earthy mushrooms and fresh herbs, finished with Parmesan cheese for a comforting Italian classic. This italian-inspired rice & grains ready in about 40 minutes pairs Arborio rice, ounces 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Herb-Infused Italian 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 Herb-Infused Italian 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 Herb-Infused Italian 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 Herb-Infused Italian 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 Herb-Infused Italian Mushroom Risotto?

Italian rice & grains 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.

Related recipes