Italian-Style Risotto with Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A creamy risotto featuring a medley of mushrooms sourced from Italian regional forests, finished with sharp Parmesan cheese. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 2 tbsp olive oil
• 2 medium shallots, finely chopped
• 8 oz assorted regional mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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 in a large skillet over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced assorted regional mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
3. Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, coating each grain with oil and mushroom flavor.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine has mostly evaporated.
5. Step 5: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring continuously and allowing the liquid to absorb before adding the next ladle. Continue for about 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until melted and combined.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.