Herb-Infused Mushroom Risotto
A creamy, earthy risotto with wild mushrooms and aromatic herbs, ideal for cozy winter evenings. This Italian-inspired rice and grain recipe (vegetarian), ready in about 55 minutes, pairs Arborio rice, Button mushrooms, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 oz Button mushrooms
- 1 medium Onion
- 2 cloves Garlic
- 1/2 cup White wine
- 4 cups Vegetable broth
- 1 tbsp Fresh thyme
- 1 tsp Rosemary
- 1/2 cup Parmesan cheese
- 2 tbsp Butter
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Instructions
- Step 1: Melt butter in a large skillet over medium heat. Sauté onion until translucent, then add minced garlic and cook for 1 minute.
- Step 2: Stir in Arborio rice until coated with butter. Add white wine and cook until absorbed, then gradually add warm broth, one ladle at a time, stirring constantly for 18-20 minutes.
- Step 3: Fold in chopped mushrooms, thyme, and rosemary. Finish with Parmesan and a splash of broth to adjust consistency.
