Mushroom and Taleggio Risotto with Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Creamy Arborio rice slow-cooked with earthy mushrooms and rich Taleggio cheese, finished with toasted pine nuts for a delightful crunch. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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, kept warm vegetable broth
• 3 tbsp olive oil
• 1 small, finely chopped yellow onion
• 8 oz, sliced cremini mushrooms
• 1/2 cup dry white wine
• 4 oz, diced Taleggio cheese
• 2 tbsp unsalted butter
• 1/4 cup, grated Parmesan cheese
• 1/4 cup pine nuts
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
2. Step 2: Add 8 oz sliced cremini mushrooms and 1 tsp fresh thyme leaves, cooking for 6-7 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to coat the grains with oil and lightly toast them.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine has mostly evaporated.
5. Step 5: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, continuing this process for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 4 oz diced Taleggio cheese, 2 tbsp unsalted butter, and 1/4 cup grated Parmesan cheese until melted and fully incorporated.
7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper to taste.
8. Step 8: In a small dry pan, toast 1/4 cup pine nuts over medium heat for 3-4 minutes until golden and fragrant, then sprinkle over the risotto before serving.