Low-Profile Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting, shallow-cooked risotto with earthy mushrooms and a whisper of Parmesan, designed to simmer gently like a low-lying mist. This Italian rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, low-sodium vegetable broth, and cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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
• 3 1/2 cups low-sodium vegetable broth
• 8 ounces cremini mushrooms
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1/2 cup Parmesan cheese, finely grated
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil and 2 tbsp butter in a large, shallow skillet over medium heat until shimmering. Add 1/2 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until softened but not browned.
2. Step 2: Stir in 1 1/2 cups arborio rice, coating every grain, then pour in 1/2 cup dry white wine. Cook, stirring constantly, until the wine evaporates and rice is translucent, about 2 minutes.
3. Step 3: Add 1/2 cup vegetable broth, stirring until absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until rice is tender but still slightly firm (about 20 minutes total; do not rush).
4. Step 4: While rice cooks, sauté 8 ounces sliced cremini mushrooms in 1 tbsp butter until golden and fragrant (5 minutes). Fold mushrooms and 1/4 cup chopped parsley into the risotto, then stir in 1/2 cup grated Parmesan. Cook for 1 minute until cheese melts and sauce thickens to coat the back of a spoon.
5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, then remove from heat. Cover and let rest for 2 minutes before serving.