Mushroom Risotto

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Creamy and earthy Italian risotto with mixed mushrooms and parmesan. This Italian-inspired vegetarian recipe, ready in about 40 minutes, pairs arborio rice, mixed mushrooms, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 12 oz, sliced mixed mushrooms
• 5 cups, warm vegetable broth
• 1/2 cup dry white wine
• 1 small, finely diced onion
• 3 cloves, minced garlic
• 4 tbsp butter
• 3/4 cup, grated parmesan cheese
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Start by warming 5 cups vegetable broth in a saucepan over low heat. Keep it at a gentle simmer throughout the cooking process — adding cold broth to risotto shocks the rice and results in uneven cooking.
2. Step 2: Heat 2 tbsp olive oil and 1 tbsp butter in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once the butter melts and starts to foam, add 12 oz sliced mixed mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until the undersides develop a deep golden sear, then stir and cook another 2-3 minutes until tender and aromatic. Tip: Resist the urge to stir mushrooms too early — they need direct contact with the hot pan to caramelize properly. Season lightly with salt and transfer to a plate.
3. Step 3: In the same pan, melt 1 tbsp butter over medium heat. Add 1 small finely diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent but not browned. Add 3 cloves minced garlic and stir for 30 seconds until fragrant.
4. Step 4: Add 1.5 cups arborio rice to the pan and stir to coat every grain with the butter and aromatics. Toast the rice for about 2 minutes, stirring constantly, until the edges of the grains turn slightly translucent — this step seals the outside starch and is what gives risotto its signature creamy-yet-toothsome texture.
5. Step 5: Pour in 1/2 cup dry white wine and stir continuously until it is completely absorbed, about 1-2 minutes. You will smell the alcohol cook off and the rice will start to look glossy. Tip: Use a wine you would drink — cooking concentrates the flavor, so cheap wine makes cheap-tasting risotto.
6. Step 6: Begin adding the warm broth one ladle at a time (about 3/4 cup per addition), stirring frequently and waiting until each ladle is nearly absorbed before adding the next. Maintain a gentle, steady simmer — not a rapid boil. This gradual process coaxes the starch out of the rice and creates that luxurious creaminess. Continue for 18-20 minutes. Tip: Stir with a wooden spoon or silicone spatula — metal can break the rice grains.
7. Step 7: Test the rice: it should be tender but with a slight bite at the center (al dente). If it is still too firm, add another half ladle of broth and cook a few minutes more. When the risotto flows like lava when you tilt the pan — not stiff, not soupy — it is ready. Italians call this consistency all'onda (like a wave).
8. Step 8: Remove the pan from heat. Stir in the reserved sautéed mushrooms, the remaining 1 tbsp butter, 3/4 cup grated Parmesan cheese, and 1 tbsp fresh thyme leaves. The residual heat will melt the cheese and butter into a silky finish. Tip: Always add Parmesan and the final butter off the heat — high heat makes cheese clump and the butter will separate instead of emulsifying.
9. Step 9: Season with salt and freshly cracked black pepper to taste. Serve immediately in warm shallow bowls — risotto waits for no one, as it continues to thicken as it sits. Garnish with extra Parmesan and a few fresh thyme leaves.