Herb-Infused Mushroom and Thyme Risotto
Creamy Arborio rice cooked with earthy mushrooms and aromatic fresh herbs for a comforting weeknight meal. This italian-inspired pasta ready in about 40 minutes pairs Arborio rice, sliced mushrooms, finely minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Mushroom and Thyme Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mushroom and Thyme 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 Mushroom and Thyme 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 Mushroom and Thyme 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 Mushroom and Thyme Risotto?
Italian pasta 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
