Mid-Grade Italian Mushroom Risotto with Parmesan

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy risotto featuring a mix of mushrooms cooked to a perfect medium texture, enhanced with Parmesan cheese and herbs. This Middle Eastern recipe, ready in about 40 minutes, pairs Arborio rice, chicken or vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

1 cup (200g) Arborio rice
4 cups (1 liter), kept warm chicken or vegetable broth
2 tbsp olive oil
2 tbsp unsalted butter
2 small, finely chopped shallots
2, minced garlic cloves
300g (e.g., cremini, shiitake), sliced mixed mushrooms
1/2 cup (120ml) dry white wine
1/2 cup (50g), grated Parmesan cheese
1 tsp fresh thyme leaves
to taste salt
to taste black pepper
2 tbsp, chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large saucepan over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
Step 2: Add 300g sliced mixed mushrooms and 1 tsp fresh thyme leaves, cooking for 5-6 minutes until mushrooms release their moisture and start to brown.
Step 3: Stir in 1 cup Arborio rice, toasting for 2 minutes until edges become translucent.
Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
Step 5: Begin adding the warm broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, continuing this process for about 18-20 minutes until rice is tender but still slightly firm in the center.
Step 6: Remove from heat and stir in 1 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until creamy. Season with salt and black pepper to taste.
Step 7: Garnish with 2 tbsp chopped fresh parsley before serving.