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-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, low-sodium vegetable broth, 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 "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 1/2 cups arborio rice
• 3 1/2 cups low-sodium vegetable broth
• 8 ounces cremini mushrooms
• 1/2 cup, finely diced yellow onion
• 2 cloves, minced garlic
• 1/2 cup dry white wine
• 1/4 cup, chopped fresh parsley
• 1/2 cup, finely grated Parmesan cheese
• 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.