Italian Herb-Infused Mushroom Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Creamy risotto cooked slowly with sautéed mushrooms, fresh herbs, and Parmesan cheese for a comforting vegetarian entrée. This italian-inspired vegetarian ready in about 40 minutes pairs arborio rice, chicken or vegetable broth, warmed, cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 chicken or vegetable broth, warmed
• 8 ounces cremini mushrooms, sliced
• 1 medium shallot, finely chopped
• 1 clove garlic clove, minced
• 1/2 cup dry white wine
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 8 ounces sliced cremini mushrooms and sauté for 6-8 minutes until golden brown and their moisture evaporates. Remove mushrooms and set aside.
2. Step 2: In the same skillet, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When melted, add 1 medium finely chopped shallot and 1 minced garlic clove, cooking for 2 minutes until fragrant and translucent.
3. Step 3: Add 1 cup arborio rice to the skillet and toast for 1-2 minutes, stirring constantly until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine, stirring continuously until mostly absorbed. Begin adding 4 cups warmed broth one ladle at a time, stirring frequently, waiting until the liquid is mostly absorbed before adding the next ladle.
5. Step 5: After about 18-20 minutes, when rice is creamy and al dente, stir in the sautéed mushrooms, 1 teaspoon fresh thyme leaves, 2 tablespoons chopped fresh parsley, 1/2 cup grated Parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning to taste and serve immediately.