Herb-Infused Risotto with Sautéed Wild Mushrooms
Creamy risotto cooked with white wine and Parmesan, enriched by the earthy flavors of sautéed wild mushrooms and fresh Italian herbs. This Italian-inspired pasta recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 4 cups, kept warm chicken broth
- 1/2 cup dry white wine
- 1 small, finely minced shallot
- 8 oz, sliced wild mushrooms
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 2 tbsp, chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add 8 oz sliced wild mushrooms and 1 tsp fresh thyme leaves, sauté for 5-7 minutes until mushrooms are golden and fragrant, then set aside.
- Step 2: In a separate heavy-bottomed saucepan over medium heat, melt 2 tbsp unsalted butter. Add 1 small minced shallot and cook for 2-3 minutes until translucent and fragrant.
- Step 3: Stir in 1 cup Arborio rice and cook for 1-2 minutes until the grains are well coated and slightly translucent at the edges.
- Step 4: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
- Step 5: Add 4 cups warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
- Step 6: Stir in the sautéed mushrooms, 1/2 cup freshly grated Parmesan cheese, and 2 tbsp chopped fresh parsley. Season with salt and black pepper to taste, then remove from heat and serve warm.
Frequently asked questions
How long does Herb-Infused Risotto with Sautéed Wild Mushrooms take to make?
Total time is about 40 minutes (10 min prep + 30 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 Risotto with Sautéed Wild Mushrooms?
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 Risotto with Sautéed Wild Mushrooms?
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 Risotto with Sautéed Wild Mushrooms 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.
Is Herb-Infused Risotto with Sautéed Wild Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
