Italian Herb-Infused Mushroom Risotto with Parmesan
Creamy risotto cooked slowly with fragrant herbs and earthy mushrooms, finished with freshly grated Parmesan for richness. This italian-inspired pasta ready in about 40 minutes pairs Arborio rice, (warm) chicken broth, white button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (warm) chicken broth
- 8 oz white button mushrooms
- 1 small yellow onion
- 2 cloves garlic cloves
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 2 tbsp chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Clean and slice 8 oz white button mushrooms. Dice 1 small yellow onion finely, and mince 2 garlic cloves.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent, then add garlic and 1 tsp fresh thyme leaves, cooking 1 minute until fragrant.
- Step 3: Add mushrooms and cook for 5 minutes until they release moisture and begin to brown. Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly to toast the rice.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until most of the wine has evaporated.
- Step 5: Begin adding 4 cups warm chicken broth one ladle at a time, stirring often and allowing the liquid to absorb before adding the next. Continue this process for 18-20 minutes until the rice is creamy and al dente.
- Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Let rest 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Infused Mushroom Risotto with Parmesan 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 Italian Herb-Infused Mushroom Risotto with Parmesan?
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 Italian Herb-Infused Mushroom Risotto with Parmesan?
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 Italian Herb-Infused Mushroom Risotto with Parmesan 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.
What goes well with Italian Herb-Infused Mushroom Risotto with Parmesan?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
