Italian Herb-Infused Risotto with Mushrooms and Parmesan
Creamy risotto cooked slowly with fresh herbs and earthy mushrooms, finished with Parmesan for a comforting Italian classic. This italian-inspired rice & grains ready in about 40 minutes pairs Arborio rice, kept warm vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 5 cups, kept warm vegetable broth
- 3 tbsp olive oil
- 2 medium, finely chopped shallots
- 3, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 1/2 cup dry white wine
- 1 tbsp, chopped fresh thyme
- 2 tbsp, chopped fresh parsley
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sauté for 2-3 minutes until fragrant and translucent.
- Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until softened and lightly browned.
- Step 3: Stir in 1 1/2 cups Arborio rice and cook for 1 minute to toast the grains.
- Step 4: Pour in 1/2 cup dry white wine and stir continuously until the liquid is mostly absorbed.
- Step 5: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding the next ladle. Continue for about 18-20 minutes until rice is creamy and tender.
- Step 6: Stir in 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh parsley, 3/4 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper. Mix until butter and cheese melt into a silky finish. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Italian Herb-Infused Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and Parmesan?
Italian rice & grains 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.
