Italian-Style Creamy Mushroom Risotto with Parmesan
A classic creamy risotto cooked slowly with sautéed mushrooms and finished with Parmesan cheese for rich, comforting flavor. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, chicken broth, olive oil 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 1/2 cups arborio rice
- 5 cups, warmed chicken broth
- 2 tbsp olive oil
- 3 tbsp, divided unsalted butter
- 1 small, finely chopped yellow onion
- 2, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 1/2 cup dry white wine
- 3/4 cup, freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped, for garnish fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet over medium heat, warm 2 tbsp olive oil and 1 tbsp unsalted butter. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 8 oz sliced cremini mushrooms and 2 minced garlic cloves to the skillet. Cook for 5-6 minutes until mushrooms are soft and browned.
- Step 3: Stir in 1 1/2 cups arborio rice and cook for 1-2 minutes, stirring constantly, until the rice edges are translucent.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 5: Gradually add warm 5 cups chicken broth, about 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue this process for 18-20 minutes until rice is creamy and tender but still slightly firm to bite.
- Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until melted and creamy.
- Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.
Frequently asked questions
How long does Italian-Style Creamy 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-Style Creamy 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-Style Creamy 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-Style Creamy 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-Style Creamy Mushroom Risotto with 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.







