Italian Mushroom Risotto
Creamy Arborio rice cooked with saffron, mushrooms, and white wine for a rich, earthy flavor. This Italian-inspired rice and grain recipe, ready in about 65 minutes, pairs Arborio rice, onion, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1 small, finely diced onion
- 12 oz, sliced mushrooms
- 1/2 cup white wine
- 4 cups, warmed vegetable broth
- 1/2 cup, grated Parmesan cheese
- 1/2 tsp, soaked in 1 tbsp warm water saffron threads
- 2 tbsp butter
- 2 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pan, melt butter over medium heat. Add onion and garlic, sauté for 3 minutes until translucent.
- Step 2: Add Arborio rice and stir to coat. Pour in white wine and cook for 2 minutes until absorbed.
- Step 3: Gradually add warm broth, one ladle at a time, stirring constantly for 18-20 minutes until rice is al dente and creamy.
- Step 4: Stir in saffron mixture, Parmesan, salt, and pepper. Cook for 2 more minutes before serving.
