Michele’s Rustic Italian Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Creamy risotto cooked slowly with earthy mushrooms and finished with sharp Parmesan for a comforting Italian classic. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, chicken broth, warmed, cremini mushrooms, sliced 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
• 5 cups chicken broth, warmed
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Add 8 oz sliced cremini mushrooms and 2 minced garlic cloves, cooking for 5 minutes until mushrooms soften and release moisture.
3. Step 3: Stir in 1 1/2 cups Arborio rice, toasting for 2 minutes until edges turn translucent.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until absorbed.
5. Step 5: Reduce heat to medium-low. Add 5 cups warmed chicken broth one ladle (about 1/2 cup) at a time, stirring frequently, allowing each addition to absorb before adding the next. Continue for 18-20 minutes until rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 3 tbsp unsalted butter, 3/4 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until melted and creamy.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.