Lolland-Falster Foraged Mushroom Risotto
Creamy Arborio rice infused with wild forest mushrooms and fresh garden herbs, capturing the essence of the islands' landscapes. This Vietnamese recipe, ready in about 45 minutes, pairs Arborio rice, mixed wild mushrooms, shallot 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
- 250g Arborio rice
- 200g mixed wild mushrooms
- 1 shallot
- 100ml dry white wine
- 600ml vegetable stock
- 2 tsp fresh thyme
- 40g unsalted butter
- 50g grated Parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Finely chop 1 shallot, then sauté in 20g butter over medium heat until translucent (3-4 minutes). Add 200g mixed mushrooms and cook until golden (8 minutes).
- Step 2: Stir in 250g Arborio rice and cook for 1 minute until coated. Deglaze with 100ml white wine, simmering until evaporated.
- Step 3: Add 600ml hot vegetable stock, 1/2 tsp salt, and 1/4 tsp black pepper. Stir frequently, adding 1 ladle of stock at a time, until rice is tender and creamy (20-25 minutes).
- Step 4: Remove from heat, stir in remaining 20g butter, 2 tsp fresh thyme, and 50g Parmesan. Adjust salt if needed.
