Herb-Infused Mushroom and Thyme Risotto

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy Arborio rice cooked with earthy mushrooms and aromatic fresh herbs for a comforting weeknight meal. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 1/2 cups Arborio rice
8 oz, sliced mushrooms
1/2 cup, finely minced shallot
4 cups, hot vegetable broth
1/2 cup white wine
1 tbsp, leaves only fresh thyme
1/2 cup, finely grated Parmesan cheese
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp butter in a large saucepan over medium heat. Add 1/2 cup minced shallot and cook for 2 minutes until softened but not browned.
Step 2: Add 1 1/2 cups Arborio rice and stir constantly for 2 minutes until rice is coated and begins to turn translucent.
Step 3: Pour in 1/2 cup white wine and cook, stirring frequently, until fully absorbed (about 2 minutes).
Step 4: Add 1/4 cup hot vegetable broth to rice, stirring constantly until absorbed. Continue adding broth 1/4 cup at a time, stirring frequently, until rice is creamy and al dente (about 20-25 minutes total).
Step 5: While rice cooks, heat 1 tbsp butter in a skillet over medium-high heat. Cook 8 oz sliced mushrooms until golden brown (about 6 minutes), then stir in 1 tbsp fresh thyme leaves.
Step 6: When rice is cooked, stir in 1/2 cup grated Parmesan cheese and 1 tbsp fresh thyme. Season with 1/2 tsp salt and 1/4 tsp black pepper. Fold in cooked mushrooms and serve immediately.