Low-Sodium Mushroom Risotto
Creamy Arborio rice cooked with earthy mushrooms and a touch of white wine, made without excess salt. This italian-inspired pasta (vegetarian, low sodium) ready in about 37 minutes pairs Arborio rice, sliced Cremini mushrooms, White wine 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
- 1 1/2 cups Arborio rice
- 8 oz, sliced Cremini mushrooms
- 1/2 cup White wine
- 4 cups, low-sodium Vegetable broth
- 1/2 cup, finely diced Onion
- 2 cloves, minced Garlic
- 2 tbsp Butter
- 1/4 cup, finely grated Parmesan cheese
- 1 tsp chopped Fresh thyme
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp butter in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
- Step 2: Stir in Arborio rice and cook for 2 minutes, stirring constantly, until rice is coated and slightly translucent.
- Step 3: Pour in white wine and cook for 3-4 minutes until mostly evaporated, stirring frequently.
- Step 4: Add 1 cup vegetable broth and cook, stirring often, until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until rice is creamy and tender (about 20 minutes total).
- Step 5: Stir in mushrooms, thyme, remaining butter, Parmesan, salt, and pepper. Cook for 2 minutes until cheese melts and mixture is glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Sodium Mushroom Risotto take to make?
Total time is about 37 minutes (15 min prep + 22 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 Low-Sodium Mushroom Risotto?
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 Low-Sodium Mushroom Risotto?
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 Low-Sodium Mushroom Risotto 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.
Is Low-Sodium Mushroom Risotto vegetarian?
Yes — this recipe is tagged vegetarian, low sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
