Mushroom and Parmesan Risotto
A classic Italian rice dish with earthy mushrooms and melted Parmesan, finished with a silky texture. This italian-inspired one pot ready in about 40 minutes pairs Arborio rice, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1.5 cups Arborio rice
- 8 oz mushrooms
- 1/2 cup onion
- 2 cloves garlic
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp butter in a large saucepan over medium heat. Add 1/2 cup finely diced onion and cook for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 1.5 cups Arborio rice and cook for 2 minutes until the rice is lightly toasted.
- Step 3: Pour in 1/2 cup white wine and stir until absorbed, then add 8 oz sliced mushrooms and cook for 3 minutes until mushrooms release their liquid.
- Step 4: Add 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper, bring to a simmer, then reduce heat to low.
- Step 5: Cook, stirring frequently, for 20-25 minutes until the rice is tender and the liquid is absorbed, adding more broth if needed to maintain a creamy consistency.
- Step 6: Stir in 1/2 cup grated Parmesan cheese and cook for 1 more minute until melted and well combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom and Parmesan Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mushroom and Parmesan 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 Mushroom and Parmesan 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 Mushroom and Parmesan 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.
What goes well with Mushroom and Parmesan Risotto?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
