Mountain Herb and Wild Mushroom Risotto

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Creamy risotto enriched with wild mushrooms and fresh mountain herbs, delivering earthy flavors and velvety texture inspired by alpine landscapes. This Thai recipe, ready in about 45 minutes, pairs Arborio rice, wild mushrooms, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 wild mushrooms
• 2, finely chopped shallots
• 3, minced garlic cloves
• 1/2 cup dry white wine
• 5 cups, kept warm vegetable broth
• 3 tbsp unsalted butter
• 3/4 cup, freshly grated Parmesan cheese
• 2 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced wild mushrooms and sauté for 5-6 minutes until browned and moisture evaporates. Remove from heat and set aside.
2. Step 2: In a heavy-bottomed pot, melt 3 tbsp unsalted butter over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, cooking for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to toast the grains until edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until nearly evaporated.
5. Step 5: Begin adding warm vegetable broth 1/2 cup at a time, stirring continuously and allowing liquid to absorb before adding more. Continue this process for about 18-20 minutes until rice is al dente and creamy.
6. Step 6: Stir in the sautéed mushrooms, 3/4 cup freshly grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix thoroughly and cook for an additional 2 minutes to meld flavors.
7. Step 7: Remove from heat and let risotto rest for 2 minutes before serving.