Mushroom Puree Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A velvety rice dish where a hidden mushroom puree integrates seamlessly, adding earthy depth without altering the dish's appearance. This italian-inspired vegetarian (vegan option) ready in about 50 minutes pairs Arborio rice, finely chopped Yellow onion, minced Garlic 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.

★ 3.8 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 cup Arborio rice
8 ounces, finely chopped Cremini mushrooms
1/2 cup, finely chopped Yellow onion
2 cloves, minced Garlic
1/2 cup Dry white wine
4 cups, warm Vegetable broth
2 tablespoons Unsalted butter
1/2 cup, grated Parmesan cheese
1/4 cup Water

Instructions

Step 1: In a small saucepan, combine 2 cups of chopped mushrooms with 1/4 cup water and simmer over medium-low heat for 10 minutes until tender. Transfer to a blender and puree until completely smooth, then set aside.
Step 2: Heat 1 tablespoon butter in a large skillet over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened but not browned.
Step 3: Add 1 cup Arborio rice to the skillet, stirring constantly for 1 minute to coat the grains. Pour in 1/2 cup white wine and cook until evaporated, about 2 minutes, stirring frequently.
Step 4: Begin adding warm vegetable broth one ladle at a time (about 1/2 cup per addition), stirring continuously until absorbed before adding more. Continue for 20 minutes until rice is al dente.
Step 5: Stir in the mushroom puree and remaining 1 tablespoon butter, then add 1/2 cup grated Parmesan cheese. Cook for 2 more minutes until the sauce coats the rice, adjusting salt and pepper to taste.

Equipment for this recipe

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Frequently asked questions

How long does Mushroom Puree Risotto take to make?

Total time is about 50 minutes (20 min prep + 30 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 Puree 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 Puree 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 Puree 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.

Is Mushroom Puree Risotto vegan option?

Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.