Italian-Style Parmesan Risotto with Roasted Mushroom Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy risotto infused with Parmesan cheese and topped with an earthy mixture of roasted mushrooms, perfect for a comforting vegetarian meal. This italian-inspired vegetarian ready in about 40 minutes pairs Arborio rice, vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. On a baking sheet, toss 4 oz button mushrooms, 4 oz cremini mushrooms, and 4 oz shiitake mushrooms with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 fresh thyme sprigs. Roast for 15 minutes until golden and tender.
  2. Step 2: While mushrooms roast, heat 2 tbsp olive oil in a large saucepan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
  3. Step 3: Add 1 cup Arborio rice to the pan, stirring for 2 minutes until rice is lightly toasted and opaque.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring frequently, until fully absorbed.
  5. Step 5: Add warm vegetable broth 1/2 cup at a time, stirring continuously and allowing liquid to absorb before adding more, until rice is creamy and al dente, about 18-20 minutes.
  6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter and 3/4 cup freshly grated Parmesan cheese until melted and creamy.
  7. Step 7: Fold in the roasted mushrooms, adjust seasoning with salt and pepper to taste, and serve immediately.

Frequently asked questions

How long does Italian-Style Parmesan Risotto with Roasted Mushroom Medley 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 Parmesan Risotto with Roasted Mushroom Medley?

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 Parmesan Risotto with Roasted Mushroom Medley?

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 Parmesan Risotto with Roasted Mushroom Medley 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-Style Parmesan Risotto with Roasted Mushroom Medley 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.

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