Impôt Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Creamy risotto with earthy mushrooms and white wine, finished with a touch of Parmesan. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, mushrooms, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 cups arborio rice
• 8 oz, sliced mushrooms
• 1, minced shallot
• 1/2 cup white wine
• 4 cups, warmed chicken broth
• 1/2 cup, grated Parmesan cheese
• 2 tbsp butter

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Instructions

1. Step 1: Melt 2 tbsp butter in a large skillet over medium heat. Add 1 minced shallot and cook for 2 minutes until soft, then stir in 8 oz sliced mushrooms and cook for 5 minutes until golden and tender.
2. Step 2: Add 1.5 cups arborio rice to the skillet, stirring to coat each grain in butter and mushrooms. Cook for 2 minutes until rice is translucent at the edges.
3. Step 3: Pour in 1/2 cup white wine and cook, stirring constantly, until fully absorbed. Begin adding 1 cup warm chicken broth at a time, stirring continuously until each addition is absorbed before adding more.
4. Step 4: Continue adding broth in 1-cup increments for 20 minutes until rice is creamy and al dente. Stir in 1/2 cup grated Parmesan cheese and cook for 2 more minutes until the mixture coats the back of a spoon.