Herb-Infused Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A creamy, earthy risotto with wild mushrooms and aromatic herbs, ideal for cozy winter evenings. This Italian rice and grain recipe (vegetarian), ready in about 55 minutes, pairs Arborio rice, Button mushrooms, and 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 "Build a week of meals around this recipe" 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

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Melt butter in a large skillet over medium heat. Sauté onion until translucent, then add minced garlic and cook for 1 minute.
2. 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.
3. Step 3: Fold in chopped mushrooms, thyme, and rosemary. Finish with Parmesan and a splash of broth to adjust consistency.