Italian Herb-Infused Risotto with Roasted Mushrooms
Creamy Arborio rice risotto enriched with fresh Italian herbs and topped with earthy roasted mushroom medley. This italian-inspired rice & grains (vegetarian) ready in about 50 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 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, kept warm vegetable broth
- 3 tbsp olive oil
- 8 oz cremini mushrooms (sliced)
- 8 oz button mushrooms (sliced)
- 1/2 cup yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley (chopped)
- 1/2 cup Parmesan cheese (grated)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
Instructions
- Step 1: Preheat oven to 425°F. Toss 8 oz sliced cremini mushrooms and 8 oz sliced button mushrooms with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until browned and tender.
- Step 2: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1/2 cup finely chopped yellow onion and sauté for 4-5 minutes until translucent. Add 2 minced garlic cloves and 1 tsp fresh thyme leaves, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly to toast the grains.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed.
- Step 5: Add warm vegetable broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes.
- Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, roasted mushrooms, 2 tbsp chopped fresh parsley, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix gently and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Herb-Infused Risotto with Roasted Mushrooms take to make?
Total time is about 50 minutes (15 min prep + 35 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 Roasted 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 Italian Herb-Infused Risotto with Roasted 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 Italian Herb-Infused Risotto with Roasted 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 Italian Herb-Infused Risotto with Roasted 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.
