Herb-Infused Mushroom Risotto with Parmesan Crisps

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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 risotto made with wild mushrooms and fresh herbs, topped with crispy grated Parmesan. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs arborio rice, mixed mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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: 20 min Cook: 35 min Serves 4 Italian cuisine 470 cal/serving

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Ingredients

1.5 cups arborio rice
8 oz mixed mushrooms
1 shallot
1 tbsp fresh thyme
1/2 cup white wine
4 cups chicken broth
1/2 cup Parmesan cheese
2 tbsp butter
2 tbsp fresh parsley
1 tsp lemon zest

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Instructions

Step 1: Finely chop shallot and mushrooms. Melt 1 tbsp butter in a large pot over medium heat; sauté shallot for 2 minutes until translucent. Add mushrooms and thyme; cook until mushrooms release liquid and brown, about 8 minutes.
Step 2: Stir in arborio rice and cook for 2 minutes until grains are translucent. Add white wine and simmer until evaporated. Gradually add hot chicken broth, 1/2 cup at a time, stirring constantly until absorbed before adding more.
Step 3: After 20 minutes, when rice is tender but still slightly chewy, remove from heat. Stir in remaining butter, Parmesan, parsley, and lemon zest. Spoon into bowls and top with crispy Parmesan (made by baking grated cheese in a 350°F oven for 5 minutes).