Mushroom & Herb Risotto
Creamy Arborio rice infused with earthy mushrooms and aromatic herbs, absorbing flavors like a gentle soak. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs Arborio rice, vegetable broth, finely chopped shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 "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
- 4 cups vegetable broth
- 1/2 cup, finely chopped shallot
- 2 cloves, minced garlic
- 1 cup, sliced cremini mushrooms
- 1/4 cup dry white wine
- 1/2 cup, grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp, leaves fresh thyme
- to taste salt
- to taste freshly ground black pepper
Instructions
- Step 1: Melt 2 tbsp unsalted butter in a large saucepan over medium heat, then add 1/2 cup finely chopped shallot and cook for 3 minutes until translucent and fragrant.
- Step 2: Add 2 minced garlic cloves and 1 cup sliced cremini mushrooms, then cook for 5 minutes until mushrooms release moisture and turn golden.
- Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes until rice is coated and slightly translucent.
- Step 4: Pour in 1/4 cup dry white wine and stir until absorbed (about 2 minutes).
- Step 5: Add vegetable broth, 1/2 cup at a time, stirring constantly after each addition until absorbed before adding more. This takes 18-20 minutes total.
- Step 6: Once rice is al dente, stir in 1/2 cup grated Parmesan cheese and 1 tbsp fresh thyme until melted and creamy.
- Step 7: Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Herb 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 & Herb 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 & Herb 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 & Herb Risotto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Mushroom & Herb Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
