Mindful Mushroom & Thyme Risotto

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

A creamy risotto where Arborio rice slowly absorbs the essence of earthy mushrooms and aromatic thyme, creating a dish that 'imbibes' deep comfort. This Italian rice and grain recipe, ready in about 37 minutes, pairs Arborio rice, Mushroom broth, and Sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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 cup Arborio rice
• 4 cups Mushroom broth
• 1 cup Sliced mushrooms
• 1/4 cup Yellow onion
• 2 tsp Fresh thyme
• 2 tbsp Butter
• 1/2 cup Grated Parmesan cheese
• 1/4 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Mince 1/4 cup yellow onion and sauté in 2 tbsp butter over medium heat for 4 minutes until translucent and fragrant, then add 1 cup sliced mushrooms and cook for 5 minutes until mushrooms release liquid and turn golden.
2. Step 2: Add 1 cup Arborio rice to the pan, stirring constantly for 2 minutes until rice is coated and slightly translucent; begin adding 4 cups mushroom broth, one ladle at a time, waiting until each addition is absorbed before adding more.
3. Step 3: Stir in 2 tsp fresh thyme, 1/4 tsp salt, and 1/4 tsp black pepper; continue adding broth until rice is tender and creamy (about 20-22 minutes total), then stir in 1/2 cup grated Parmesan cheese until fully melted and incorporated.