Italian-Style Creamy Mushroom Risotto with Parmesan and White Wine

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich and creamy risotto cooked slowly with earthy mushrooms and finished with Parmesan cheese and a splash of white wine. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 chicken broth
• 3/4 cup dry white wine
• 8 oz, sliced cremini mushrooms
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 2 minced garlic cloves
• 3/4 cup freshly grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large heavy-bottomed skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Add 8 oz sliced cremini mushrooms and 2 minced garlic cloves to the skillet. Cook for 6-7 minutes, stirring occasionally, until mushrooms are golden and fragrant.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes to toast the grains evenly, stirring constantly.
4. Step 4: Pour in 3/4 cup dry white wine and cook, stirring, until the wine is mostly absorbed by the rice.
5. Step 5: Begin adding warm chicken broth, 1/2 cup at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next 1/2 cup. Continue this process for about 18-20 minutes until the rice is creamy and tender but still slightly al dente.
6. Step 6: Remove from heat and stir in 1 tsp salt, 1/2 tsp black pepper, 3/4 cup freshly grated Parmesan cheese, and remaining 2 tbsp unsalted butter until melted and combined.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately for a luscious, creamy risotto experience.