Italian-Style Risotto with Mushrooms and Parmesan
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, coating each grain with oil and mushroom flavor.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine has mostly evaporated.
- 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.
- 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.
- Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.
Frequently asked questions
How long does Italian-Style Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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 Risotto with Mushrooms and 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.
