Herb-Infused Risotto

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A creamy Arborio rice dish infused with fresh herbs from the garden center’s perennial collection, finished with a touch of Parmesan. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs arborio rice, onion, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
• 1 small, diced onion
• 1 cup, sliced mushrooms
• 2 tbsp olive oil
• 1/2 cup white wine
• 4 cups vegetal broth
• 1 tsp, fresh thyme
• 1 tsp, fresh rosemary
• 1/4 cup, grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent.
2. Step 2: Stir in 1 cup sliced mushrooms and cook for 5 minutes until softened. Add 1 1/2 cups Arborio rice and toast for 2 minutes, stirring frequently.
3. Step 3: Deglaze with 1/2 cup white wine, stirring until absorbed. Begin adding 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until the rice is creamy and al dente.
4. Step 4: Stir in 1 tsp fresh thyme, 1 tsp fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Fold in 1/4 cup grated Parmesan and serve immediately.