Northern Italian Risotto with Wild Mushrooms and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Northern Italian risotto creamy with Arborio rice and earthy wild mushrooms, enhanced by fresh thyme and Parmesan cheese. This italian-inspired rice & grains (vegetarian) ready in about 45 minutes pairs Arborio rice, Chicken or vegetable broth, warmed, Olive oil 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large saucepan over medium heat. Add 1 cup finely chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and 8 oz sliced wild mushrooms, cooking for 5 minutes until mushrooms soften and release their aroma.
  3. Step 3: Add 1 1/2 cups Arborio rice and toast it in the pan for 2 minutes, stirring constantly until the edges become translucent.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
  5. Step 5: Gradually add 5 cups warm chicken or vegetable broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more, for about 18-20 minutes until the rice is creamy and al dente.
  6. Step 6: Stir in 1 tsp salt, 1/2 tsp black pepper, 2 tsp fresh thyme leaves, 1 tbsp unsalted butter, and 1/2 cup grated Parmesan cheese. Mix well, then remove from heat and let rest for 2 minutes before serving.

Frequently asked questions

How long does Northern Italian Risotto with Wild Mushrooms and Thyme take to make?

Total time is about 45 minutes (15 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 Northern Italian Risotto with Wild Mushrooms and Thyme?

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 Northern Italian Risotto with Wild Mushrooms and Thyme?

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 Northern Italian Risotto with Wild Mushrooms and Thyme 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 Northern Italian Risotto with Wild Mushrooms and Thyme 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.

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